Chicken

The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.

The chefs behind The Fly, Hart’s, and Cervo’s deliver 5 new, knock-out recipes for chicken we want to eat all. the. time.

Using chicken thighs, the most flavorful parts of the chicken, these recipes will have you cooking soups and skewers to tacos and sandwiches.

Forget the dorm room quesadillas of your past. There's a new sheriff in town.

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

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

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

You can now get a whole, spatchcocked bird at your grocery store. That means ultra-crispy chicken skin ridiculously quick.

How a throw-together pantry sauce became Deb Perelman’s secret weapon.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

A flat bird is (usually) a good bird—except when you ignore the directions.

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.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Consider this your intro to frying at home. (It's worth it, we promise!)

It's probably an ingredient you've never thought to rub on meat.

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

The chile-chicken nachos you’ll need at your Super Bowl party this year.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

Why choose between verde and roja salsa when you can have both?