Chicken

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Roast Chicken and Warm Escarole Caesar
This roast chicken from the menu at Dusek's in Chicago is a sleeper hit, combining comforting roast chicken and the briny flavors of Caesar salad for a cozy meal. Marinating the chicken for at least 24 hours in a koji marinade makes it nice and juicy while infusing it with tons of flavor. The chicken emerges from the oven savory, sweet, a little smoky, and slightly spicy with a deep brown crust. It's the perfect match for the just-wilted escarole, which still retains some crunch and is slightly bitter. Tender roasted potatoes add some extra heft to the preparation, and a homemade Caesar dressing brings it all together. A recipe for garlic confit can be found here.
Grilled Chicken Thighs with Maple-Mustard Marinade
Rating: Unrated 2
A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.
Air Fryer Chicken Parmesan
If you haven't made Chicken Parmesan in an air fryer yet, consider this your invitation to get started. This recipe yields crispy, juicy chicken and ultra-melty cheese, which pairs beautifully with the acidity of tomato sauce. Before the final cook in the air fryer, be sure to line the inside of the basket with aluminum foil, and coat the foil with cooking spray to prevent sticking. As for serving? You can pair the chicken with a salad, such as a classic Caesar, or go for garlicky broccoli, Broccolini, or broccoli rabe.
Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers
Rating: Unrated 1
Sweet, spicy, and sticky pepper jelly–glazed chicken thighs pair perfectly with grilled shishito peppers, Anaheim chiles, and scallions. Grilled limes squeezed over the cooked chicken add smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner.
Mango and Pineapple Give Chicken Skewers Some Island Heat
Paola Velez shares her recipe for Chicken, Mango, and Piña Skewers on this episode of Last-Minute Meals with Paola.
Chicken, Mango, and Piña Skewers
Rating: Unrated 1
These colorful and flavorful skewers by Paola Velez feature seasoned chicken, mango, pineapple, red and green bell peppers, and onion. If you use bamboo skewers, be sure to soak them in warm water so they don't burn in the oven. If you're in the market for metal skewers, look for flat ones, not round. They'll hold the food in place when you turn them over.
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Plantain Chicken Strips with Yuca Fries
To make these crispy chicken strips, Paola Velez first dredges the strips in a flour mixture, then dips them in a buttermilk brine — the same brine used to initially brine the chicken, bolstered with an egg — and finally coats the chicken with a mixture of ground plantain chips and panko. The chicken is paired with yuca fries that are crisped up in an air fryer and dusted with adobo seasoning for the finishing touch. Serve the chicken and fries with mayo ketchup for dipping if you'd like, as well as lime wedges and fresh parsley for garnish.
Adobo Chicken Wings
"This dish is fully inspired by my dad," says chef Anna Swann. "His family's chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking." At her pop-up, Ulam, in Dallas, Swann combines the flavors of chicken adobo with another childhood favorite, fried chicken wings. The resulting Adobo Chicken Wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade. While they bake, the marinade is cooked down to concentrate its flavors — the better for tossing the cooked wings in — adding a final, sticky, finger-licking layer of deliciousness. "This dish was a natural blend of the two dishes, an ode to some of my favorite meals he cooked for us," Swann says. "I also think this dish shows the beauty of Filipino food. How it can take simple ingredients and the end result is a rich complex layering of flavors. So simple, but so good!" Serve the Adobo Chicken Wings as Swann does, with steamed rice and a bright and acidic Filipino Pico, which combines chopped fresh tomatoes with herbs, fish sauce, and thin slices of serrano chile.
Which Famous Chef's Chicken Recipe Should You Make For Dinner?

Take this quiz and find out if you'll be dining with the legendary recipes of Edna Lewis, Julia Child, Zarela Martinez, Marcella Hazan, Jacques Torres, or another Food & Wine favorite. (Spoiler: They're all winners.)