Poultry

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

All the giddy deliciousness of crispy chicken tenders, all the convenience of air frying in one easy, crowd-pleasing recipe.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

Naranja agria (sour orange) gives this Nicaraguan grilled chicken its signature tang, but you can fake it using an orange and lime juice combo.

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.