Serve up grilled chicken with adobo sauce and coconut collard greens

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Get a taste of Harlem with these adobo chicken, collard green salad recipes! Rising chef J.J. Johnson, who co-wrote the cookbook "Between Harlem and Heaven" with chef Alexander Smalls, gives TODAY an insider's look at Harlem's most delicious flavors. He then joins Al Roker in the TODAY kitchen with recipes for grilled chicken thighs with adobo sauce and collard green salad with coconut dressing. Watch Now

3 top chefs reveal their favorite cooking hacks On Thursday's edition of "That's How the Pros Do It," top chefs Michael Chernow, Anthony Scotto and Jocelyn Delk Adams join TODAY's Hoda Kotb and Sheinelle Jones to offer up their best tricks for making your meals that much better. Chernow shares how to choose a fresh piece of fish, while Scott demonstrates how to put parmesan rinds to use. Watch Now Serve up grilled chicken with adobo sauce and coconut collard greens Give dinner some Harlem flair with adobo-marinated grilled chicken and a collard greens salad with creamy coconut dressing. Read More

Toss crunchy collard greens with sweet and spicy coconut dressing Creamy coconut dressing adds spice and sweetness to collard greens salad with candied cashews and crunchy cucumber. Read More This is the Halo Top flavor that your inner child has been waiting for Even the Halo Top detractors were convinced by the new peanut butter and jelly flavor. Read More

Here's where to get free fries on National French Fry Day this Friday Even Dunkin' Donuts is joining in. Read More Ree Drummond is releasing a new cookbook — with a personal twist The Food Network star is hoping to give fans exactly what they want in her next book. Read More

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