Chicken

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

An aggressively seasoned marinade delivers big flavor.

This quick Chicken with Salsa Verde recipe is perfect for a weeknight meal

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Applying the rub to the chicken ahead of time infuses it with flavor.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

This silky, aromatic soup is a complete meal in a bowl.

Behold our definitive guide to grilling the best chicken of your life! With these 25 tips, tricks, and recipes, your bird will never be boring

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

A club salad is a great way to use grilled chicken leftovers for lunch

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.