Chicken

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

Make your grilled chicken better by doctoring it up with one of these 15 seasoning ideas. From Japanese spice blends to fish sauce, your bird is about to get a whole lot better.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.

We asked a butcher for tips on how to salvage overcooked meats.

You absolutely should be buying and cooking with whole chickens. Here's how to break one down at home the way your butcher does.

You know what most chicken salads are missing? Crunch. Not this one!

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Crispy skin, tender meat, and herby, big flavor—no wonder chicken wings are one of our favorite things to throw on the grill.

Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

These meat recipes are for when you need to get dinner on the table... fast.

Now that it's spring, you don't have to put away the Dutch oven. These braising recipes are light enough to cook all spring.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

25 recipes for dark meat chicken, the best part of the chicken.