Chicken

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.

This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

This barbecue chicken has the crackliest, stickiest skin.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A fragrant, sweet-and-sour, perfectly acidic roast chicken.