'chicken' on Serious Eats

A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor

Grilling culture in Greece is inherently relaxed and groovy. More often than not, all it takes is a fire, a ton of olive oil and lemon, some garlic, and some herbs to transform meat and seafood into party-worthy fare. But with traditional methods, by the time the skin finally gets crisp, the meat is dry and overcooked. This double-marinade process for chicken delivers the whole package: crisp skin, flavor, and perfectly cooked meat. More

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad

True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we? More

Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)

Whether you call it Bang Bang Chicken (named after the sound that a pounding mallet makes when tenderizing the tough chicken breasts of yesteryear) or Mysterious Flavor Chicken, this classic cold Sichuan chicken salad dressed with Sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all. More

Make This Light and Easy Chicken Salad With Avocado, Corn, and Miso Dressing

The other day I discovered that the secret to making the best chicken salad is to cook that chicken in a sealed bag, packing the bag with aromatics to infuse the chicken with extra flavor. The method works great in a classic mayo-based chicken salad but I hate to see a good technique relegated to one single use, so I decided to adapt it a bit. This Japanese-inspired chicken salad with a creamy miso dressing, avocado, and corn is a winner. More

Use Your Sous-Vide Cooker for the Juiciest, Most Flavorful Chicken Salads

Sous-vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken. But why limit sous-vide to hot applications? Doesn't cold chicken deserve to be just as juicy and flavorful as hot chicken? A couple dozen chicken breasts and a few days of tinkering later and I had the tastiest, juiciest, most flavor-packed chicken salad ever. Here's how it works. More

How to Make Easy Pan-Roasted Chicken Breasts With Morel Mushroom Pan Sauce

I've always maintained that good technique is the key to creativity and freedom in the kitchen—once you learn the basics, you have the tools to start cooking the way you want, whether that guiding principle is history, family, tradition, Pastafarianism, or in the case of this simple pan-roasted chicken with morel mushrooms, seasonality. This recipe combines two simple techniques into one brand new dish. More

From the Archives: How to Make Thai-Style Grilled Chicken

Thai food is infamous for excelling at the delicate balance of sweet, sour, and spicy. Tender, crisp-skinned gai yang is no exception—the grilled chicken gets its deeply savory flavor from a puréed marinade of garlic, cilantro, sugar, coriander, fish sauce, soy sauce, and lemongrass. Cooked over hot coals, the marinade toasts and chars, giving the crisp skin its characteristic mahogany hue. Served with a tangy, funky sweet-and-spicy chili sauce, it captures the spirit of Isan, or Northeastern Thai, cuisine in a single bite. More

Mexican Masa-Ball Soup, or, How a Silly Pun Led to a Really Tasty Dish

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. More

Masa Ball Soup (Mexican Corn Dumplings in Chicken Soup)

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. More

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