Poultry

Naranja agria (sour orange) gives this Nicaraguan grilled chicken its signature tang, but you can fake it using an orange and lime juice combo.

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.