Chicken Recipes

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Zui Ji (Drunken Chicken)

This classic Shanghainese banquet dish is traditionally served at the new year to represent togetherness and rebirth. To “intoxicate” the chicken, it’s marinated in rice wine for up to 5 days, so this is a great dish to make ahead. The final flavor will be pungent and alcohol-forward, so choose a high-quality Shaoxing wine.

Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)

A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these fried wings the perfect level of spice, sweetness, and salt. Potato starch creates a shatteringly crisp exterior on the wings and stays crunchy for hours—even after they have cooled.

Mole Verde con Pollo with Corn Tortillas

This green mole stands out from the pack of velvety sauces with its nutty, slightly coarse texture. A thin layer of fat on top of the mole is a sign that it’s been prepared correctly. Sop up the sauce and tender chicken with plenty of warm corn tortillas. Recipe correction: An earlier version of this recipe included the garnishes of hot sauce and lime wedges, which are inaccurate for this traditional recipe. These ingredients have been removed at the request of the developers and the photo has been changed to reflect that. For more on this, read Editor's Note: Why a Recipe Is More Than a Recipe.

Brisket-Braised Chicken

Beef brisket is the most common latke pairing during the Jewish Festival of Lights. But for those looking to eat less red meat, or who simply want to switch up their holiday main-dish game, try braising chicken in a traditional brisket sauce. Heaped with sliced onions and flavored with red wine, paprika, and a touch of honey, the chicken is falling-off-the-bone tender with a deeply craveable sweet-savory sauce. And since chicken cooks significantly faster than a side of brisket, Hanukkah dinner doesn’t take all day to prepare.

Salt-and-Pepper Chicken Thighs with Herby Tomato Salad

Rating: Unrated
Accompanied by an heirloom tomato salad, these super-crispy thighs, inspired by Jess Hereth, Director of Restaurants at Olympia Provisions in Portland, Oregon, are gorgeous paired with orange wines. "Tomatoes are notoriously frustrating with wine, but the balance of acidity, tannin, and tropical flavors in orange wines seems to pair nicely,” Hereth says. Depending on the sweetness of the tomatoes, adjust the lemon juice to taste; late-summer, super-ripe tomatoes may require a bit more acid. This recipe can also be prepared with 4 (4-ounce) bone-in lamb chops; cook 4 minutes per side for medium-rare.

More Chicken

Coconut Chicken Adobo

Rating: Unrated
The addition of coconut milk, while not part of every adobo recipe, softens the bright vinegar in this version, inspired by Master Sommelier June Rodil, who adds just enough to make the dish super wine-friendly. “I was born in the Philippines, and this is the staple there. Like, if you can’t make it, we’re talking disinheritance," Rodil says. After braising chicken thighs in creamy coconut milk, soy sauce, and vinegar, the braising liquid gets cooked down into a rich sauce. Pat down the chicken thighs before they finish cooking under the broiler to ensure deliciously crispy skin.

Griddled Chicken with White Wine Jus

Rating: Unrated
With so many enticing options on the menu at Flood’s in Portland, Maine, it’s easy to make a colossal mistake: overlooking the griddled chicken. Served on a sea of buttery polenta with swirls of umami-charged sauce made with chicken stock fortified with wings, herbs, and white wine, this is the dish worth recreating at home.For perfectly crisp skin and tender, juicy meat, keep the heat on moderate so the fat has time to render without burning. A second heavy skillet weighing down the chicken helps keep it flat so it browns deeply and cooks evenly. Pro tip: The bite worth fighting over is a layer of skin dipped in the polenta with a whole lot of sauce trickling down the sides.

Pickle-Brined Fried Chicken

Adding pickle brine to a traditional buttermilk marinade helps infuse every bite with flavor and a gentle sweetness. Bonus? You can serve the pickles left in the jar alongside the fried chicken. Patience is essential to guarantee the crunchiest, juiciest results, so be sure to marinate the chicken for at least 8 hours so it has a chance to fully permeate the bird, and allow the breaded chicken to rest before frying so that coating adheres to the skin.Related: Fried Chicken RecipesSouthern Fried Chicken