This variation on a classic Thai chicken and banana blossom salad hits every note, with its accessible, clean flavors of tender poached chicken breast and crunchy banana blossom, rich fried shallots, garlic, and lemongrass, and a bright, bracing garlic, chili, and lime juice dressing.
'chicken' on Serious Eats
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that.
Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard.
This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat.
Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.
This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please.
As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home.
These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen.
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen.
A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely different, but equally delicious, dish.
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner.
Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course.
Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.
This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
Shredded chicken, Frank's RedHot, and blue cheese, all rolled up into puff pastry and cooked on a waffle iron. If you like Buffalo wings, you are guaranteed to like this variation on our puff-pastry waffle series.