(about 2 1/2 pounds) kosher salt black pepper Preheat the oven to 400°F. In a small bowl, whisk together the honey, soy sauce ...

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.

This spicy honey garlic chicken is the perfect balance ... Stir in honey, soy sauce, sriracha, rice vinegar, sesame oil, and ...

and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer. Arrange chicken, skin side up ...

Mix in the chicken stock, salt, pepper and garlic powder ... Garnish with fresh parsley and red pepper flakes (optional).

A little red wine and red wine vinegar ... a grind or two of pepper. Melt 1 tablespoon butter in a large ovenproof skillet. Add the chicken, skin-side down, along with the garlic cloves.

From kung pao and orange chicken to super satisfying pan ... Melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1 minute, until the garlic ...