GOLDEN VALLEY, Minn. — Each of Minnesota's seasons is filled with its own flavors, and summer is all about fresh and zesty. Lunds & Byerlys executive chef Anthony Leonhardi visited KARE 11 Saturday to ...

Spatchcocking is a way to flatten a whole chicken so it cooks evenly — you cut out its backbone, then lay it flat on indirect grill heat, flipping the whole thing once. I also brined it for 24 hours, ...

I love this recipe because it makes summer grilling easy, delicious and affordable. And the sauce is great on literally everything! It adds amazing, fresh, bright flavor to any grilled meats or ...

Purée onion, garlic, herbs, oil and zest in a food processor. Rub some purée under skin of chicken breast. Rub remaining purée over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let ...

(Family Features) Those first school bells may be ringing, but they don’t have to signal the end of grilling season. This Blackened Spatchcock Chicken keeps the meat moist, tender and tasty with ...

The concept of roasting a chicken certainly sounds simple, right? Grandmas and gourmet chefs alike have been doing it for decades. But just like with how to make pancakes or how to make chocolate chip ...

In summer at my house, we use the oven as little as possible. However, meal prep is vital, typically on Sundays. We like to have prepared food at hand to make a delicious meal in minutes. We usually ...

This spatchcocked saffron chicken recipe appears in the "Grilled Favorites" episode of Martha Stewart's Cooking School. To spatchcock a chicken, cut along each side of the backbone with shears. Remove ...

A butterflied or spatchcock chicken is a great choice for the grill. It cooks faster and delivers juicy meat and crispy skin. May is National Barbecue Month and that brings up the age-old debate of ...