At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pit, many of them coated with intense spice mixes and served with sauces and glazes, like this sweet and sticky grilled chicken.
Beer expert Sam Calagione liked how a hoppy, citrusy India pale ale counterbalanced the sweetness of this chicken, which had been marinated overnight, then grilled, brushed with butter and rolled in crispy cornflakes.
Marcia Kiesel has a knack for creating dishes that taste like more than the sum of their parts. Here, she uses only five ingredients, including pleasantly bitter ancho chiles (dried poblanos), to make a luscious sauce that you'd swear has butter in it, even though it doesn't. The sauce is fabulous with the juicy chicken legs here, but would also be good with anything from grilled corn to lamb chops.
Grilled Chicken and Watercress Salad with Canadian Bacon
This dish offers a fitness-minded mix of lean chicken and calcium-packed watercress. Canadian bacon, with just a fraction of the calories and fat of bacon, gives the salad a slightly sweet and salty flavor.
Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad
Jean-Georges Vongerichten brilliantly rethinks a classic Southeast Asian sauce not by what he adds, but by what he removes. Instead of relying on a rich curry paste, this creamy sauce combines a caramel base with just coconut milk, fish sauce and chile.
Here, Steven Raichlen rubs the chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of what Raichlen calls "gutsy in-your-face flavors."
Before grilling chicken thighs, Mario Batali crusts them with a simple and delectable combination of garlic, bread crumbs, parsley, and—a surprise ingredient—anchovy fillets, which add a salty, complex flavor.