Chicken

• Chicken
• Creme fraiche glaze

Million Dollar Chicken is one of the most popular dishes at New York's The Standard Grill, where it's served in a cast-iron skillet with lemon, the bread it was baked on, and salad greens. The bread is served on a bed of - read more

If you have some leftover cooked chicken, some cooked quinoa, and a can of beans in the fridge, you can whip up a delicious and healthy bowl for a filling dinner in just 10 minutes. Mix the ingredients together, adding a few spices that... read more

Butterflyed chicken bakes much faster than whole chicken, you don't have to turn it while baking, and you can be sure that each piece will be covered with a delicious crispy crust. Simply cut off the backbone of the chicken, open it up, and read more

• Chicken
• Garnish

A marinade made with tequila, lime juice, spicy jalapeño, and fragrant cilantro gives chicken breasts a superb flavor and exceptional juiciness. You can marinate the chicken overnight, but if you're in a hurry, a couple of hours will do just fine. read more

A classic pot pie is a pot pie with a thick, creamy chicken and vegetable filling, topped with a golden crust. But this recipe gives the pot pie an Asian twist. Instead of regular grilled chicken, we used teriyaki chicken, and the vegetable version... read more

• Chicken
• Waffles

Fluffy Belgian waffles topped with deep-fried spicy chicken and drizzled with maple syrup are a traditional dish from the American South, often served for Sunday brunch. Before frying, the chicken is marinated in a spicy, maple-based marinade. read more

• Buns
• With Buffalo Chicken
• With Italian meatballs

The perfect appetizer for a crowd. You can cook it in the oven or on the grill if you're relaxing on the back patio. For this recipe, you'll need sandwiched dinner rolls. Fill them with two types of filling: Buffalo chicken and... read more

Enjoy the combination of chicken and sweet and tart apple in this juicy multigrain sandwich. Top it with any of the spreads below and a matching cheese, and dried cranberries add extra tartness. Perfect for a healthy snack in - read more

For this French recipe, Bobby Flay uses only the chicken breast and legs. To ensure they cook faster and look elegant when served, he slightly exposes the bone on each thigh and leg. It's served with a piece of dark meat and a piece of white meat on the side. read more

Sumac has a lemony, zesty flavor and is perfect for roasted chicken. This recipe uses dried sumac, which can be found in the spice aisle. Chef Berglund also shares a great trick for getting the crispiest skin possible. read more

"We're all looking for that incredible baked chicken recipe we can make again and again. I'll show you how to bake a beautiful chicken with potatoes simmered in chicken fat. And the best part is, it's all done in one pot. read more

• Chicken
• Green Goddess Sauce

Butterflyed chicken is baked on top of sliced ​​potatoes, and you have a complete dinner with a side dish all at once. The potatoes, soaked in chicken fat, are incredibly tender and flavorful, and butterflying the chicken ensures that... read more

For a new twist on traditional baked chicken, try this Asian twist. The chicken is rubbed with Chinese five-spice powder and baked. When halfway done, brush it with a soy-honey glaze. read more

Baked chicken is an ideal recipe for both home cooks and professional chefs, and there are many methods and opinions on how to make the dish perfect. This recipe offers a wealth of helpful tips on how to prepare it - read more

Enjoy a Sunday roast chicken that's ready in half the time! The chicken is butterfly-cut and baked on slices of sourdough bread. The bread soaks up the delicious juices and is served as a side dish with the chicken. read more

• Marinade/glaze
• Chicken

The amazing flavor of this fried chicken comes from a glaze, which is also a marinade made with honey, miso paste, and orange juice. Marinate the chicken in this mixture for several hours, then grill or pan-fry, brushing it with the glaze. Chicken - read more

• Chicken
• Coke slaw

Make a classic picnic dish for a summer dinner: deep-fried chicken with refreshing coleslaw. Marinate the chicken in buttermilk, adding two secret ingredients—pickle brine and Worcestershire sauce—for a... read more

Enchiladas with juicy chicken baked in mole sauce are a great way to enjoy mole coloradito, a traditional sauce from the Mexican state of Oaxaca. Bread is typically used as a thickener when making coloradito. This recipe works best with... read more

Sopa de lima (lime soup) is a traditional dish from the Mexican state of Yucatán. It is characterized by the subtle, sweet, bergamot-like flavor of the local lime. The closest in flavor to this lime is the Meyer lemon. The soup is traditionally seasoned with a classic recado, read more

• Grilled chicken
• Batter
• Yannyom sauce

Korean yangnyeom chicken is fried chicken pieces in a sticky, sweet-and-spicy glaze, served as a main course with rice or as an appetizer with alcohol. For this recipe, the chicken is first baked and then cut into pieces, which - read more

• Tare
• Yakitori

"I absolutely love yakitori," admits Justin Warner. "My wife and I even have little containers where we put the 'condemned' skewers so we can keep track of who ate the most. What's most wonderful about yakitori, in my opinion, is—" read more

• Brine
• Spice mix
• Breading

Sunny Anderson adds heat with her homemade chicken spice mix: she toasts dried pasilla and ancho peppers in a skillet, then pulses them in a food processor with salt, garlic powder, and lime zest, and rubs the mixture all over her chicken. And the best one is read more

• Poultry seasoning
• Chicken

Marcus Samuelsson seasons his chicken pieces with his own spice blend, which includes berbere, smoked paprika, celery salt, cumin, garlic powder, and ground white pepper. Some of the spice blend is added to the marinade, and the rest is for you to... read more

Ree Drummond roasts chicken in a cast-iron skillet with a lid. Since she's using pieces from a whole chicken, she transfers the seared thighs and breasts to a baking sheet and finishes cooking in the oven. The other parts cook faster and only need... read more

• Chicken
• Hot honey sauce

"I prefer to soak the chicken in brine before frying because it helps it retain its juiciness," says Cardea Brown. If you're in a hurry, soaking the chicken for an hour at room temperature is enough. If you have time, place it in the brine and... read more

• Marinade
• Frying

Molly Yeh marinates her chicken in buttermilk with salt, black pepper, sugar, cayenne pepper, garlic, and thyme before frying. "What does this marinade do? It essentially draws moisture out of the chicken, and then when the chicken is rehydrated, it—" read more

Jason Sievers' recipe skips the hours-long marinade for the chicken and instead quickly dredges each piece in flour, then dips it in buttermilk and dredges it again in flour. "Make sure the chicken is very evenly coated, otherwise you won't—" read more

• Chicken
• Corn porridge with cheese

For this recipe, you'll need a large oven-safe casserole with a lid. Chicken legs are braised in white wine with red onions, carrots, dried apricots, garlic, and rosemary, resulting in a juicy, flavorful roast. The meat is literally... read more

This recipe for classic beer can chicken is given a more subtle flavor boost using the ultimate summer tipple: sparkling rosé in a can. The result is a juicy, flavorful bird with crispy skin that's ready to grill, no matter what you do. read more

• Brine
• Honey glaze
• Chicken
• Gravy

The chicken is soaked in a honey brine for an hour, then baked in the oven and brushed with a honey glaze a few minutes before it's done. The resulting meat is tender and juicy, and the skin is crispy, sweet and spicy, and absolutely delicious. read more

• Butter with honey and giardiniera
• Chicken

The best part of this fried chicken recipe from Jeff Mauro is probably the honey-giardiniera butter. A mixture of chopped Chicago-style giardiniera, butter, salt, and honey makes a perfect dipping sauce. It can also be... read more

As we all know, the most delicious, juicy, and tender fried chicken comes out in a fermented milk marinade. But if you don't eat dairy products, this recipe is for you. Instead of a sour milk marinade, Sunny Anderson uses non-alcoholic apple cider vinegar. read more

• Sour milk marinade
• Dill salt
• Spicy flour

What's the secret to Guy Fieri's incredible fried chicken flavor? After removing the delicious golden pieces from the fryer, he immediately sprinkles them with homemade dill salt! It's chopped fresh dill mixed with coarse salt, which adds a refreshing note to the flavor. read more

Before frying, the chicken is marinated in spiced sour milk, resulting in a juicy and tender texture. As soon as you remove the fried chicken from the fryer, drizzle it with honey. The sweetness combined with the savory crust elevates the chicken's flavor to a whole new level. read more

Few can resist the delicious golden pieces of fried chicken in a crispy breading. But for those who find the high fat content of this delicacy off-putting, this recipe was created! Breaded chicken is baked in the oven, but the result is... read more

When it's hot outside, cool chicken salad sandwiches are just the thing for a delicious, filling meal without heating up the stove. They're also a great way to use up leftover breaded fried chicken, which will be available the next day. read more

These miniature Mexican pies are easy to make with store-bought pie mix, and the filling can be filled with leftover grilled or baked chicken mixed with store-bought salsa and shredded cheese. The secret ingredient is read more

Before grilling, the chicken is brined in a maple syrup, garlic, thyme, and pepper brine, which not only helps it retain its juiciness but also adds more flavor. Serve the chicken with a simple green salad, cornbread, and gravy. read more

• Salsa
• Takito

Taquitos are Mexican stuffed tubes served as an appetizer with dips. They're warm, cheesy, and super crispy! An air fryer makes making taquitos super easy. In this recipe, they're filled with chicken pieces and melted cheese, but not... read more

Cool pasta salad is one of the most popular summer dishes, and this simple recipe takes just 20 minutes. It's easy to whip up in a hurry. All you need is some small pasta, some cooked chicken (use - read more

This classic Shanghainese dish is prepared by soaking poached (simmered) chicken in rice wine. One of the main ingredients is Shaoxing wine (Hua Diao), a Chinese culinary wine. read more

• Rice
• Chicken

"This recipe is made in two parts, so you can make it just the pilaf or just the chicken. The spices are so flavorful, but the dish isn't spicy at all. My mom made this rice all the time when I was little, and I always asked for more." read more

What makes this Thai chicken soup different from regular chicken soup? It's the special blend of chicken, garlic, ginger, lime juice, and fresh herbs, along with coconut milk, which makes the soup smooth but not as caloric as regular cream. read more

As simple as grilling may seem, the reality is that many people struggle with a delicious whole chicken. Too often, it turns out dry and flavorless, or (inexplicably) simultaneously burnt on the outside and raw on the inside. This recipe... read more

This recipe was inspired by the classic baked chicken with bread stuffing, but the difference is that the stuffing is placed under the skin of the bird rather than in the cavity. It's easier to cut the chicken in half and bake the halves to ensure even cooking. read more

• Chicken
• Wild rice filling

A few minutes before the chicken is ready, it's brushed with a glaze of orange marmalade and apple cider vinegar, giving the skin a deliciously glossy and crispy texture. The wild rice filling is baked separately from the chicken. Unlike... read more

Roast a whole chicken on a bed of fragrant fennel, garlic, onion, and lemon zest, drizzled with dry vermouth, until golden brown. Then, use the aromatic juices and vegetables left in the roasting pan to make a delicious gravy for the chicken. Perfect for springtime— read more

Even if you're saving money, that doesn't mean you have to sacrifice flavor. This dish is made with simple, seasonal winter vegetables, but it turns out amazing! Juicy oven-baked chicken is served with boiled rice and baked... read more

The most delicious part of this chicken is the crispy skin, coated in a sweet and tangy honey glaze. To ensure even browning, bake the bird in half instead of whole. A few minutes before it's done, brush it with a glaze of spicy Asian... read more

This simple baked chicken recipe is a must-have for every home cook. One chicken will provide you with a delicious dinner, leftovers are great for sandwiches or salads, and the carcass (which can be frozen for up to a month) is perfect for cooking. read more

This isn't just another light chicken with white wine, but something richer and more piquant. Fragrant roasted garlic, citrusy orange notes, and fragrant tarragon give this bird enough flavor and aroma to make you want to open the cork to it. read more

Save dried Provencal herbs for the winter, and when summer vegetables are in season, roast a Provencal chicken with juicy tomatoes, bell peppers, onions, olives, and fresh rosemary. Serve these same vegetables, infused with their aromatic juices, as a side dish with the bird. read more

• Filling
• Capon

A bird baked with a stuffed cavity is the perfect solution for a holiday table: firstly, it's minimal hassle, and secondly, the main course and side dish are ready at the same time. This recipe features a quinoa filling with dried fruit, pistachios, and olives. read more

The next time you roast chicken à la Provence, toss a couple of handfuls of red or white grapes into the pan alongside it. Just one unusual ingredient, and the dish instantly becomes special and Mediterranean in its appeal. read more

Hoisin is a popular Chinese sauce made from fermented soybean paste and spices like garlic, chili pepper, and sesame. In this recipe, it's used in a chicken marinade along with soy sauce, Sichuan peppercorns, and rice wine. read more

If you want to grill chicken faster, choose chicken halves instead of whole ones. Not only do they cook faster, but this method also results in a more evenly crispy skin. And a pepper jelly glaze with fresh rosemary adds a rich flavor. read more

This recipe transforms a restaurant classic into the perfect picnic dish with the spicy, salty, and sweet notes typical of Asian cuisine. Butterflying and grilling under a press ensures the chicken skin is perfectly intact. read more

Peach jam and pickles are the main ingredients in this sweet and tart barbecue sauce, which is basted on grilled chicken and served with the finished dish. Cooking large pieces of chicken (or any cut of meat) in - read more

If you're cooking beer can chicken on a charcoal grill, the only spices you'll need are salt and pepper; the smoke and beer flavors themselves act as seasoning. Be sure to place a drip pan under the chicken to prevent drippings from igniting. read more

Beer can chicken is a popular grilling method, but not everyone has a grill, and it's not always available in all weather conditions. The solution: simple beer can chicken in the oven! It turns out incredibly juicy, tender, and flavorful. And some standouts: read more

• Chick
• Green mojo
• Sweet Potato Puree with Citrus

To ensure even cooking and a beautiful golden crust, butterfly the chicken and bake it uncovered. Serve with a refreshing mojo sauce with cilantro and sweet potato purée with citrus zest. read more

Asian-style gherkin chicken in a spicy soy glaze with hoisin sauce, ginger, and green onions is served with a refreshing salad of fresh bok choy, grapefruit, and chili pepper. Remove all membranes from the grapefruit segments to enjoy it - read more

These sweet and savory chickens will become your new signature dish for special occasions when you really want to impress your guests. Not only are the little whole roasted chickens delicious on their own, but they also look amazing in a maple sauce. read more

A rich glaze of cranberry sauce, freshly squeezed clementine juice, and rosemary imbues the chickens with a wonderful aroma and makes them a perfect Christmas treat. Any other winter citrus fruit (orange, read more

Cornichons are simmered in a fragrant vinegar-soy sauce with sugar, peppercorns, and bay leaves until tender, juicy, and delicious. Serve half a chicken with warm jasmine rice, drizzled with the delicious sauce. read more

• Gherkin Chickens
• Green beans

Want to feel like a seasoned chef? This recipe will give you a boost of confidence. Cornichons are fried in a pan under a press, using a simple brick-shaped pancake wrapped in foil. This method ensures a super crispy crust all over. read more

Cornichon chickens are baked on a single baking sheet with a vegetable mixture of potatoes, Brussels sprouts, and carrots. Due to their small size, they will be ready at the same time as the vegetables. The dish looks festive and is a great choice when you're pressed for time. read more

Golden cornichons, served whole on a plate, are the perfect choice for a festive dinner. The secret to their amazingly crispy skin is to keep the skin very dry when frying. Drizzle them with sage butter and... read more

The amazing flavor of this smoked chicken comes from the honey, garlic, and rosemary brine it soaks in for several hours before going into your smoker. After brining, let the skin dry thoroughly, and then the smoked chicken... read more

Tender pieces of chicken are fried until crispy and baked with herbs, bell peppers, spices, rice and green peas, and you have a complete one-pan dinner that is popular in Cuba and other parts of Latin America - read more

Buffalo Chicken in a thick dip is a new appetizer that will be a hit with your guests at your house party. The dip is packed with all the flavors of a traditional spicy appetizer, including the zesty note of blue cheese and even chunks of chicken. Serve - read more

If you're wondering what to make with leftover baked chicken, this recipe for Italian calzones, a closed pizza pie, will come to the rescue. Shredded chicken is mixed with chopped spinach, roasted bell peppers, and mozzarella, and then the filling... read more

If you have leftover baked chicken or turkey after a holiday, use it the next day to make a salad and assemble delicious sandwiches with it. This salad is convenient because you can substitute ingredients with similar textures, depending on... read more

If you have some leftover baked chicken from last night's dinner, make a delicious and healthy Middle Eastern-style salad with it. Za'atar seasoning, along with sweet roasted carrots and a sweet-tart dressing, add a distinctive flavor. read more

• Soup
• For serving

This dish is reminiscent of samgyetang, a Korean chicken soup with ginseng. Gherkin chickens are stuffed with rice and simmered in a fragrant broth. Like samgyetang, this soup is delicious in the height of summer. Koreans love to "fight fire with fire," and there's... read more

The whole family will love this hearty chicken and dumpling soup. Start by making a rich, herb-infused chicken broth. This will be the base for both the soup and the dumplings. Add plenty of herbs to the dumpling dough to infuse them with fresh flavor. read more

Ina Garten knows the secret to a delicious baked chicken that will be a hit at your party. What's more, the chicken is easy to prepare, with no marinating and minimal ingredients. All you have to do is butterfly it, removing the backbone. read more

• Dough
• Sauce
• Pizza

Plan ahead for this pizza, as the dough needs to rest in the refrigerator for at least 24 hours to ensure the crust is perfectly light, airy, and crispy. Topped with three cheeses (mozzarella, ricotta, and blue cheese), chicken, pepperoni, and... read more

• Pho with smoked beef brisket
• Assembling the photo
• Smoked beef brisket

Vietnamese pho soup is made with beef ribs, chicken legs, chicken and beef paste, and a whole host of spices and herbs, resulting in a rich and flavorful soup. Served with hickory-smoked beef brisket, read more

If you decide to grill a whole chicken, here are two secrets to a fantastic result: first, butterfly the chicken so it lays flat, and second, weigh it down while grilling with a regular brick wrapped in foil. This ensures... read more

• Sauce
• Poached chicken for mole

Mole is a Mexican classic, a thick, dark sauce made from a blend of dried chili peppers, spices, and dark Mexican chocolate. This recipe also adds almonds to the main ingredients. Served with poached chicken - read more

Roasting or baking chicken under a brick is a Tuscan cooking technique that has spread far beyond Italy. Pressing the chicken down creates a large surface area in contact with the hot pan, meaning you... read more

Enchiladas are a popular Mexican dish consisting of meat-filled tortilla tubes baked under a layer of savory tomato sauce and cheese. This recipe replaces some of the traditional enchilada ingredients with... read more

These mini tostadas are made with large corn chips instead of crispy tortillas. They're also a great way to use up leftover chicken from last night's dinner (grilled, baked, boiled, or fried chicken will all work). Pair with avocado - read more

You'll return to this fried chicken recipe from Tyler Florence again and again. It's perfectly crispy on the outside and juicy on the inside. It's all thanks to the brine the chicken pieces soak in for at least two hours. Another interesting tip: read more

A dry marinade is a great way to quickly (and cleanly) marinate chicken. The result is just as delicious and flavorful as a liquid marinade. A dry brine—just salt and pepper—would also work, but a little bit of flavorful Cajun... read more

We tested several different methods for preparing classic baked chicken, and this recipe for a bird stuffed with lemon, garlic, and herbs won out for flavor and ease of preparation. It's perfect in its simplicity! And also... read more

• Chicken
• Orange glaze
• Bok choy

This crispy chicken gets a double dose of citrus: it's baked on a bed of orange slices to flavor the bird, and topped with a sticky orange glaze that doubles as a dipping sauce. This sweet and spicy... read more