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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
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.
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.
Chicken Tikka Kebabs
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.

More Chicken

Chicken Lule Kebab
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.
Tamarind Chicken
Rating: Unrated 1
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.
Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs
Rating: 5 stars 1

This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs like tarragon, dill, and chives makes smart use of the pan drippings from pan-roasted chicken breasts. Simply pan-roast airline chicken breasts, set them aside to rest, and then, while the chicken is resting, use the drippings to build the flavor-packed white wine pan sauce, which comes together in about 10 minutes and delivers an elegant, silky texture. The delicate flavors of the white wine pan sauce are also a good pair for thick fillets of trout, salmon, or halibut, which may be substituted for the chicken breasts. To make this pan sauce from other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed as written.