Chicken Recipes

This light stew showcases sweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.

Made with a simple homemade spice rub, rich butter, caramelized onions and a hint of maple syrup, my Auntie Rose's Southern Savory Baked Chicken recipe is tender, juicy and chock-full of flavor! Baked, not fried, this recipe is perfect for hands-off cooking. For those of you who don't know, Auntie Rose is one of the many women I was blessed to have been raised by. A master in the kitchen, Auntie Rose is someone I constantly look up to. Her creativity, energy and excitement continue to inspire me, and this is one of my absolute favorite Auntie Rose specialties (her deviled eggs are another classic).

"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick."

In this flavor-packed chicken, Juan Pablo Loza, director of culinary operations at Rosewood Mayakoba in Playa del Carmen, Mexico, shares his obsession for the al pastor style of cooking. This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground. Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin. Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals. An oak or mesquite log set alongside lit coals at the center of the a grill perfumes the bird with smoke. Once it's cooked through, chop the crispy skin and meat together and spoon it into warm tortillas with roasted tomato salsa and pickled onions. A citrus marinade keeps this chicken tender and moist, giving the crispy skin a deep golden-brown hue. Prepare the pickled onions in advance to get a head start on the salsa while the chicken is grilling.

If you're tired of scorched chicken skin and nearly raw middles, listen up. This simple method delivers a perfect bird every time.

Everyone loves the smoky taste of freshly-grilled chicken, but is cooking the chicken directly on the grates really the best way to go? This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks, while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth, achiote paste delivers a seductive red color to the meat, and a bed of rosemary adds that irresistible flavor. A final brilliant touch? Thick slices of grilled bread to serve alongside, ready to sop up all those beyond-wonderful juices.