Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt...
Author: Ali Slagle
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making...
Author: Sarah DiGregorio
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft...
Author: Melissa Clark
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize...
Author: Colu Henry
Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes...
Author: Alison Roman
Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned...
Author: Yasmin Fahr
Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you'll understand why fast.) You'll want to start the chicken on the stovetop and finish it in...
Author: Sarah Copeland
Boneless, skinless chicken breasts are known for becoming dry, but brining them before cooking helps retain moisture. The chicken is soaked in cold, salted water to which a small amount of whey or yogurt...
Author: Nik Sharma
The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls...
Author: Colu Henry
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade...
Author: Yewande Komolafe
Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low oven, which keeps...
Author: Melissa Clark
Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang...
Author: Ali Slagle
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat...
Author: Colu Henry
This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken...
Author: Ali Slagle
Though completely different from a crisp-skinned, oven-roasted chicken, sometimes a boiled chicken is just the thing, hot or cold. In warm weather, this Chinese-style cold sesame chicken is especially...
Author: David Tanis
Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard...
Author: David Tanis
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again -...
Author: Ali Slagle
This splendid yet easy meal pairs koftas (gently spiced meatballs) and couscous with fresh accents from herbs, limes and crunchy pine nuts. Using a food processor to blitz all the kofta ingredients provides...
Author: Nik Sharma
Jarred chile-garlic oil is available from many brands and in many incarnations, but it's also extremely easy to make at home. The trick is to cook the garlic in the oil slowly and gently so it doesn't...
Author: Melissa Clark
If making chicken schnitzel sounds hard, perhaps it's because you've never tried. The technique itself is so simple, effective and addictive that you might find yourself turning to it all the time. For...
Author: Sarah Copeland
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently...
Author: Alison Roman