Chicken

F&W’s Kay Chun rubs an Asian-spiced butter under chicken skin before roasting to create an incredibly juicy and delicious bird.

F&W’s Justin Chapple quickly marinates chicken in a Caesar-inspired marinade flavored with garlic and anchovies before skewering and broiling. He serves the chicken with lettuce leaves for wrapping.

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.

Cookbook author Katie Caldesi poaches rolled chicken breasts in vinegar before marinating them in olive oil with plenty of fresh herbs for a deliciously light, summery make-ahead dish.

Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.

Grating tomatoes is a quick way to create the juicy puree that becomes a tangy base for a super-simple marinade.

These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán.

At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.

The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.

Tim Wood avoids the deep fryer and opts to broil or grill his chicken wings, which turns them supercrispy. A soy-and-honey glaze makes them sweet, sticky and salty.

This version of the take-out classic is lighter because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.

"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.

"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite."

Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze; sweet pepper jelly creates a milder one.

To fill this sandwich wrap, Ana Sortun coats chicken thighs with a lengthy list of spices that includes allspice and nutmeg, then braises them in beer and garlic. To simplify the recipe, rub chicken thighs with the spice mix and roast them in the oven (no beer necessary).

Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips and cheese. In her more substantial and refined version, Grace Parisi bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips.

These warm sandwiches are best made with thin bread, so you can get your mouth around them. Some tasters suggested adding pesto, tapenade or a garlicky aioli to make them even more delicious.

Sprinkled with cardamom, roasted until crisp, and topped with an apple-flavored sauce, chicken legs become extraordinary. The chicken is perfectly matched by the raisin-studded rice pilaf that's also flavored with cardamom.

Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw and a spicy ancho "paint." To simplify the recipe, keep the crunch but omit the chile "paint," instead upping the amount of jalapeños in the slaw.

Our variation on the Italian-American classic includes smoky, salty bacon to balance the sweetness of the wine.

Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.

This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen."

Baking these easy dumplings right on top of the simmering stew makes them extra fluffy.

Chef Bryan Vietmeier merges two Italian-American favorites here: chicken parm and pepperoni.

"In the Amazon, cooks make a Portuguese-style chorizo that's very good," says Pedro Miguel Schiaffino. He uses it with other local ingredients in this spin on a Latin classic.

This satisfying riff on smothered pork chops calls for skinless chicken drumsticks, which have only slightly more fat than breasts, as well as more zinc and iron and tons more flavor.

Orange juice and lemon juice give this superb roast chicken a pleasant tang; honey gives it a touch of sweetness.

A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.

Marcia Kiesel gives this quick weeknight chicken recipe a kick with curry powder and jalepeños. Serve with grilled pita, lettuce leaves, tomato wedges and cucumber slices.

These classic quesadillas are perfect for a summertime Fourth of July party. The leftovers make for a quick, easy-to-reheat lunch the next day.

Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid.

A crunchy coleslaw made with a sour cream dressing is a cooling accompaniment to this spicy sauced enchiladas.

Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress.

Salvatore Denaro's pollo alla diavola ("devil's-style chicken") is intensely seasoned. Two days prior to cooking, Denaro infuses white wine vinegar with a big bunch of dried Sicilian oregano for a marinade. Then he seasons the marinated chicken with an exotic herb mixture, or condimento, that includes Turkish bay laurel ("the only kind to use," Denaro says) and myrtle leaves. Feel free to experiment with a variety of herbs for the condimento. Pollo alla diavola is traditionally grilled over wood embers, but the chicken may also be grilled over a charcoal or gas fire, or broiled in an oven.

F&W's Justin Chapple seasons and bakes his chicken at low heat in the oven before battering and deep-frying it until it's crazy crispy and extremely juicy. The benefit: Baking the chicken first means it can be fried quickly at high heat and develop the perfect crust.

Andrew Zimmern's delightful butter chicken gets its rich and delicious flavor from a combination of yogurt, butter, tomatoes, onions, spices and cream.

Chef Way All'Arrabbiata means "in an angry style" in Italian. At the new Marzano in Oakland, California, chef Robert Holt braises his chicken with five kinds of peppers in a wood-fired oven.

Easy Way Spice the chicken with poblano and chile flakes, then braise it. For extra kick, toss in some hot pickled cherry peppers.

Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate.

Based on the Silver Palate classic, our Chicken Marbella uses bone-in, skin-on chicken thighs and a wonderful sweet-briny mix of capers, olives, dried apricots and pitted prunes.

The cheddar cheese and crushed potato chip topping might just be our favorite part of this delicious chicken and broccoli casserole.

Classic chicken cordon bleu is made with Swiss cheese and sliced ham, but we like to stuff our chicken breasts with grated Fontina and thinly sliced prosciutto.

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.