Slideshow: 18 Chicken Dinner Recipes That Aren't Boring

Roast Chicken with Leeks and Asparagus
Roast Chicken with Leeks and Asparagus
One of the great things about spring is that it provides you with a plethora of vegetables that need only brief cooking stints to become delicious. This makes them the perfect companion for a roast chicken dinner.Simply roast your chicken, have your vegetable prepped, then cook them while the chicken rests. All of your food comes out piping hot at the exact same time. Get the Recipe>>
Real Deal Kung Pao Chicken
Real Deal Kung Pao Chicken

Chinese takeout will never be the same again when you fire up a wok at home to craft a Kung Pao that puts that MSG-kissed crap to shame. Get the recipe »

[Photograph: J. Kenji López-Alt]

Spanish Roast Chicken with Romesco and Grilled Onions
Spanish Roast Chicken with Romesco and Grilled Onions
Simple, cost-conscious and undeniably impressive, roast chicken goes glam when infused with smoky pimentón and orange flavors. Day-of prep is a cinch: the onions take moments to grill, and the electric romesco sauce can (and should) be made the night before to allow flavors to meld. Get the Recipe>>
Chicken Tikka Masala
Chicken Tikka Masala
When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender.Get the Recipe>>
Competition Style Barbecue Chicken Thighs
Competition Style Barbecue Chicken Thighs
Uniformity and presentation are the name of the game at a barbecue competition, so these saucy, smoky chicken thighs are cut identically and served over greens...because that's just how it's done.Get the Recipe>>
Stir Fried Velvet Chicken with Snap Peas and Lemon Ginger Sauce
Stir Fried Velvet Chicken with Snap Peas and Lemon Ginger Sauce
Your Chinese takeout will again cower in shame before this fresh, seasonal stir fry.Get the Recipe>>
Halal-style Chicken and Rice with White Sauce
Halal-style Chicken and Rice with White Sauce
Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic.Get the Recipe>>
Chicken Fajitas
Chicken Fajitas
A short half hour marinade packs the breasts with the unmistakable flavors of lime and cilantro, and the grill gives it a nice slight-crisp crust that holds the sugar and cumin portion. Quick, easy, and full of flavor, these fajitas really deliver.Get the Recipe>>
Mojo Marinated Chicken
Mojo Marinated Chicken
After my most lovely and thoughtful wife bestowed the Weber rotisserie attachment to me over the holidays, I set out on a quest to duplicate a chicken at a local Latin joint I just can't seem to get enough of. Being a novice in this cuisine, my first attempts at finding an appropriate recipe led me to a Peruvian rotisserie chicken instead, which was fine and dandy, but not what this rotisserie was ultimately destined for. With a few months time, a little research, and a lot more cooking and tasting, I've finally come to the answer of what makes that chicken so great—something that would probably have been blatantly obvious to anyone more experienced in this realm—it's doused in mojo sauce!Get the Recipe>>
Barbecue Chicken
Barbecue Chicken
Since barbecue sauce has a lot of sugars that burn quickly over high heat, the trick to perfect barbecue chicken is grilling over a two-zone fire, and only applying the sauce after the chicken is mostly cooked. First you grill the chicken, covered, over the cool side of the grill until the skin starts to brown and crisp.Get the Recipe>>
Djion Chicken
Djion Chicken
I've always thought of Dijon mustard with its winey, spicy, tangy accent as a beautiful woman with biting, whipping wit. It looks innocent enough—mild even—in the jar, but the inimitable flavor is bold and will bring tears to your eyes. The creaminess of this dish mellows out Miss Mustard just a touch, and the lemony, earthy resin of the thyme is reminiscent of deep bowls of Moules à la Moutarde. The result is a simple, hearty, and rustic meal.Get the Recipe>>
Colombian Chicken with Potatoes, Tomato and Onion
Colombian Chicken with Potatoes, Tomato and Onion
This one is about as simple as they come, combining just five ingredients: chicken (I use legs and thighs, though you can use a whole chicken cut into pieces), potatoes (russets work well, as do Yukon Golds), fresh tomatoes, onion, and a bay leaf.Get the Recipe>>
Braised Chicken with Peppers and Paprika
Braised Chicken with Peppers and Paprika
The key to really great braised chicken is in the browning. You've got to brown the skin in your skillet until it's deeply golden brown and extraordinarily crisp, then make sure that the skin stays elevated above the level of the liquid the entire time it's cooking so that the crispness remains.Get the Recipe>>
Arroz Aguado
Arroz Aguado
Arroz aguado translates into "soft rice," and, despite the inclusion of chicken and vegetables, it's the presence of rice that defines the dish and turns it from soup into stew. Rather than add cooked long grain white rice to the soup when it's finished, it is incorporated in the earliest stage of preparation to guarantee rather blown-out, "soft" grains.Get the Recipe>>