Easy to prepare.The chicken only needs to marinate 30 minutes to an hour, and then it's ready to grill. This makes it a great option for busy weeknights or when you're short on time.

Your chicken is done when the thickest part of the thigh reaches 160-165 degrees. Rest on a room-temperature platter for at least 10 minutes. You may serve this with any sauce.

Transfer the chicken to a serving platter and immediately spoon the reserved marinade and figs over the chicken. Top with crushed olives and parsley, and let rest for 5 to 10 minutes. Serve warm ...

1 bunch of rosemary sprigs. One 3 1/2-pound chicken, preferably free-range. Salt and freshly ground pepper. 1 tablespoon olive oil. 1 large bunch of arugula, large stems discarded ...

Directions. Preheat oven to 450 degrees. Heat a grill to medium-high. In a medium bowl, toss peppers with 2 tablespoons oil and a pinch salt. In a separate bowl, whisk 3 tablespoons olive oil ...

Flip chicken; grill until an instant-read thermometer inserted in thickest portion of each half registers 155°F, 5 to 7 minutes. Transfer to a platter, and let rest 5 minutes. (Temperature will ...

When ready to grill the chicken, heat the grill to medium high., Grill the chicken until it is a bit charred around the edges and just cooked through - about 3 - 5 minutes per side.

Despite having an eating buddy with me, we listened to our arteries and opted out of their many different biryani platter sets, such as Combo Platter ($37), Seafood Platter ($52) and Lamb Shank ...