Chicken Thigh

The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple.

This barbecue chicken has the crackliest, stickiest skin.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

A spiced and braised chicken that tastes like summer in the dead of winter.

This soup coaxes big flavors from a short ingredient list. 

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

If boning the whole chicken legs isn’t your thing, just use eight skin-on, boneless chicken thighs instead.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this Lebanese chicken dish.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.