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magazine grilled lemon oregano chicken drumsticks
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The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.
4.5
(4.5)
Easy
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Of all the chicken drumstick recipes out there, this is the easy, flavorful one that deserves a permanent spot in your rotation. Thank us later.
4.0
(3.96)
Easy
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A savory caramel glaze that you’ll be licking off your fingers all summer.
4.0
(4.1)
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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.
4.0
(3.8)
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The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.
5.0
(4.92)
3.4
(3.36)
Recipes
Braising bone-in chicken in your dish helps build flavor and sauce depth.
4.4
(4.43)
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Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
5.0
(5)
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This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
4.4
(4.42)
Recipes
Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.
4.0
(4.22)
Easy
4.0
(3.9)
Articles
(87)
Cooking
Great things happen when you combine fish sauce, fire, and a few packs of chicken drumsticks.
Christina Chaey
Cooking
Cook up our Sweet and Spicy Chicken Drumsticks (not-so-secret ingredient: Sriracha), send us your photos, and we'll post them next week
Joanna Sciarrino
Culture
Cook up a Flying Drumstick of your own to rival the crispy perfection of our February cover model
Rachel Sanders
techniques
We've picked our favorite grilling questions, and we're posting them--along with expert Steven Raichlen's answers--every day this week.
Julia Bainbridge
Restaurants
People have been hanging out at The Broken Drum for 13 years. Now, there's finally good food.
Marilyn Hagerty
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Videos
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes 30 minute skillet chicken. Butterflying and flattening the bird might feel like chicken chiropractory, but it’s all in the name of crisp golden chicken skin, and what more noble cause could there be?
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-under-a-skillet-with-lemon-pan-sauce
Check out Carla's Instagram: @lallimusic
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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.
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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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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
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Join Chef Harold Villarosa as he makes Grilled Chicken Inasal, a Filipino favorite marinated in garlic, ginger, lemongrass and lemon-lime soda. Paired with Harold's tangy macaroni salad, this Chicken Inasal is just asking for a feast with friends.