Chicken

The Kashmiri red chile powder used to season the chicken in these kebabs from chef Chintan Pandya gives them a mild, warm heat. The yogurt marinade ensures that the chicken thighs are juicy and tender when they emerge from the oven, and a quick baste with melted butter makes the dish especially rich. If you can't find ginger-garlic paste in the market, combine equal parts garlic cloves and chopped ginger in a small food processor or blender and blend until smooth, adding a splash of water so the mixture forms a paste.

The ground beef lule kebab recipe at Mini Kabob is a Martirosyan family secret, but they were willing to share their equally delicious chicken version. Freshly grinding chicken thighs with lamb fat gives these kebabs a rich, savory flavor and juicy, tender texture. The restaurant grinds all the meat in-house, and you can, too, with a grinder. (We like the KitchenAid meat grinder attachment.) Or ask your butcher. If you don't have a meat grinder, no problem: The F&W test kitchen developed an alternative (and less rich) version you can make using pre-ground meat (see Note). See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making the Chicken Lule Kebabs and other kebabs.

The beauty of this grilled tamarind chicken is both its sharp and piquant flavor and its simplicity. A potent tamarind-and-chipotle marinade renders a richly flavored, juicy, and tender chicken in mere minutes, making it equally suited for a weeknight meal or a dinner party. The tamarind concentrate in the marinade adds a sour funk that complements the freshness of the cilantro leaves and smoky heat of the chipotle chile paste. The marinade gives the chicken a dark, lacquered appearance and will char a little as it cooks, becoming caramelized, chewy, and ultimately, mouthwateringly delicious. Grilling the chicken over coals will naturally impart a more smoky finish, while roasting the chicken in the oven (see Note) will produce the liveliest sour and spicy flavors.

To help build deep layers of flavor in these tacos, Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven (see Note). Pair them with fresh tomatillo salsa cruda for a next-level taco night.

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Chicken wings are the ultimate messy finger food, whether you love them with classic buttery Buffalo flavors, a sticky fruit glaze, or a sweet-and-sour sauce that will make your mouth tingle. Chicken wings (and drummettes) are ideal for the grill, oven, or deep fryer because the meat stays juicy as the skin crisps in the high heat, ready to take on whatever flavors strike your fancy. We've got plenty of recipes for sauces and glazes to slather onto chicken wings. Try a fun twist on classic Buffalo wings with Spicy Sriracha Chicken Wings, get your hands on Sticky Baked Chicken Wings for a perfect game day snack, or tuck into Sheldon Simeon's hot and tangy Huli Huli Chicken Wings. Read on for more of our best chicken wing recipes before your next snack attack or backyard cookout.