In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.

"To make a 6% brine at home, you can use about 3 tablespoons of kosher salt (roughly 54 grams) per quart (or 1 liter) of water," Littley told Food Republic.

For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine. Use immediately ...

Chef Eran Tibi shares three bright, unfussy recipes for sunny days and easy gatherings – smoky cabbage, spatchcock poussin ...

1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until ...

Soaking meat in a salt and water brine long remained a lure — but not a staple — in my cooking repertoire. It theoretically ...

1. Soak 6 bamboo skewers in water for at least 30 minutes. Line a small rimmed baking sheet with parchment paper. 2. In a food processor, pulse the garlic until finely chopped.

Flip the chicken, and season lightly with salt and pepper — if the chicken sticks to the grates, cook for another 1 to 2 minutes, and see if it releases easily.

To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30 ...

Flip the chicken, and season lightly with salt and pepper — if the chicken sticks to the grates, cook for another 1 to 2 minutes, and see if it releases easily.