These chicken kebabs, made with skinless thighs, will appeal to a wide variety of diners at your Memorial Day cookout. Allow ...

If you love bold spices, creamy textures, and low-effort cooking that delivers high-impact flavor, this Indian-Style ...

Spread half of the yogurt mixture over the chicken, reserving the rest for later. Store the remaining marinade in the fridge ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...

Celebrity chef Robert Irvine wants people to know that a delicious and healthy meal doesn't have to be time-consuming to ...

As for the tangy, refreshing slaw, it's mixed with Greek yogurt instead of humdrum mayo. They're just as crispy and satisfying as a bucket of fried chicken, but a whole lot healthier. Like on ...

You know it’s good when everyone crowds around the sheet pan after dinner to scrape up whatever sauce got left behind with ...

Refrigerate for up to two weeks. Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap ...

Mix together the ginger, garlic and onion and add to the yogurt. Spread this mixture all over the chicken pieces and leave to marinate for 5 hours (or overnight). Mix together the cinnamon ...