Chicken thighs are the ideal cut of meat for this recipe. Unlike chicken breasts, which become tough and dry the longer they cook, thighs become tender and perfectly shreddy as they slowly cook ...

Technique Tip: Sear the chicken thighs in batches to avoid overcrowding the pan! Since this recipe calls for both lemon juice and lemon zest, make sure to zest the lemon before you juice it.

However, I know that boneless chicken thighs and tenders would also work well. You may need to adjust the time a bit if you make that swap, but a thermometer makes that job easy. Pound the Chicken ...

In this recipe, chicken thighs gussied up with curry powder, lots of fresh aromatics, and a dollop of yogurt taste uncannily similar to chicken tikka from a tandoor, the clay oven traditionally ...