Episode description

Grilling season is here and so are Kenji and Deb to talk grilled chicken. From marinades to brines, to the one thing that can prevent dried-out grilled chicken: a meat thermometer. No easy access to a grill? We talk grill pans, using vinaigrette for grilled chicken, and a condiment base for your marinades that Deb now swears by.

Recipes mentioned:

• Kenji's Mayo-Marinated Chicken With Chimichurri(from NYT Cooking)
• Deb’s Piri Piri Chicken (from Smitten Kitchen)