The chicken, believe it or not, is not the star of the show here (though it's not at all shabby). It's the marinade. This basic recipe will help you expand your Thai cooking repertoire by creating many different flavor variants using other Thai seasonings. More

Jerk chicken has it all: sweetness, spice and come-hither appeal. [Photograph: Jennifer Olvera] Note: Be aware that the chicken is prone to flare-ups, so it needs to be watched and fussed with a bit during the cooking and basting... More

So what makes a Cornell Chicken? It's all in the tangy white sauce that serves as a marinade and baste, creating a moist and flavorful grilled bird. More

A barbecue sauce made from all the flavors of coq au vin: deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs, caramelized and grilled onto juicy, bone-in chicken. Stew hits summer! More

Chicken Curry or Kukul Mas was the first recipe that S.H. Fernando Jr., author of Rice & Curry added to his Sri Lankan recipe repertoire. It's a wonderfully creamy curry that begins with assembling a Roasted Curry Powder that lends all of rich, deeply spiced flavors to the curry. More

Quick weeknight chicken dinner is one of those recipe topics that never gets old. And a recipe that goes from chicken in the fridge to satisfying dinner on the table in under thirty minutes, well even better. This is exactly why these Chicken Cutlets with Quick Pan Sauce from Mark Bittman's How to Cook Everything The Basics are such a keeper. More

Salad for dinner always sounds virtuous, but not necessarily all that fulfilling (or just plain filling at all). Flipping through Mindy Fox's most recent cookbook Salads: Beyond the Bowl, it's clear that Fox, who is the food editor at La Cucina Italiana magazine, is trying to stretch the definition of what a salad can be. It's also refreshing that her range of flavors goes way beyond Italian food, like in this twist on Asian sesame noodles. More

Although these may be a bit much for backyard barbecue, this recipe shows exactly how competition barbecuers pack as much flavor into their meats as possible, along with a strong focus on presentation. More

Notes: This recipe can be cut in half. Chicken may be poached 2 days in advance. To store, place chicken and 3 cups strained broth in airtight container and refrigerate. Rice may be prepared up to 2 days in advance.... More

While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think. More

[Photograph: Leela Punyaratabandhu] For maximum flavor, it is best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended. Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the... More

Reading through this recipe for Zak Pelaccio's Curry Leaf Fried Chicken from Eat with Your Hands, you might not believe that the finished product is really just good old fried chicken. After all, how many recipes call for brining your bird in cincalok, a Malaysian fermented shrimp sauce, and sprinkling it with curry leaves once it's out of the oil? More

Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera] Note: Smoked paprika can be found in the... More

Instead of the spongy pieces of chicken covered in a sticky-sweet glop, this version of General Tso's Chicken from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking features crunchy little nuggets coated in a spicy and pungent sauce, full of fragrant ginger and garlic. More

[Photograph: Sydney Oland] Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2. About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Adapted from Cook's Illustrated. [Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Of all of the carefully curated recipes in The Unofficial Mad Men Cookbook, Chicken Kiev has got to be the one with the most retro caché and and quite possibly the one most worth revisiting. More

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces. More

[Photograph: Nick Kindelsperger] Adapted from Melissa Clark's Chef, Interrupted About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.... More

Adapted from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse this Chiang Mai Chicken is a big, beautiful bowl of soup, brimming with countless tastes and textures. More