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magazine chicken mole
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This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
4.6
(4.63)
Recipes
The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.
5.0
(4.92)
Easy
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Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
5.0
(5)
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Saucy and glossy. Sweet, spicy, and sticky. Shatteringly crisp. And probably more exciting than the halftime show.
5.0
(5)
Recipes
This quick-cooking grilled half chicken recipe has a tangy bbq-like glaze made from marmalade, mustard, and sherry vinegar.
4.0
(3.94)
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This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.
Recipes
Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.
4.0
(4)
Recipes
This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
4.4
(4.42)
Recipes
These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).
4.0
(3.83)
1.0
(1)
Recipes
This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.
4.5
(4.51)
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Articles
(121)
techniques
Don't be frightened off by mole negro's 30-odd ingredients: You too can cook a weeknight mole by keeping these tips in mind
Edmund Vallance
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Lifestyle
The sexy chicken finds its voice, cruelly rejects our Editor in Chief
Sam Dean
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Culture
Buffalo chicken pudding barfait. Salmon roe boba tea. The recipes in Dennis Lee’s “Food Is Stupid” newsletter seem like jokes—but the food world is taking him seriously.
Adam Reiner
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Videos
(241)
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Bon Appétit joins Chef Meherwan Irani to explore Delhi’s street food scene at Aslam Chicken. Located in Old Delhi, Aslam Chicken is serving butter chicken–but it’s not the butter chicken you would expect. Grilled over charcoal on a rooftop, marinated with yoghurt and spices, this dish is finished off with a drenching of cream and astonishing amounts of butter. Considered the predecessor of the butter chicken we know so well, Old Delhi-style butter chicken perfectly showcases the skill, technique, and drama of Delhi street food.
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Ever wondered how Panda Express makes its legendary orange chicken? Chef Lucas Sin heads inside the Panda Express test kitchen with Head Chef Jimmy Wang for a behind-the-scenes look at how to make their iconic orange chicken and how new dishes are created, including Panda’s spiciest dish yet.
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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TK DESCRIPTION
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We show you how to make Pietro’s Chicken Parmesan!
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting