Chicken

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Eating the wings > watching the game.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. In this version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. 

Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

Whole30 recipes that you would never know are Whole30.

When we're feeling meh about chicken, these recipes rekindle the flame.

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

Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.

This barbecue chicken has the crackliest, stickiest skin.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

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.

The best and the boldest, all in one place.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

Wings so crispy you won’t believe they were baked in the oven.

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

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.