Our Best Chicken Recipes From Around the World

Weeknight dinners, quick lunches, and everything in between

Let's hear it for America's most-consumed protein. Baked, roasted, or fried, chicken is versatile and easy to use in a variety of preparations. Around the world, find chicken in noodle soup, baked in a rice crust pilaf, and skewered in kebabs. We've rounded up our best chicken recipes here.

Fire up the grills for chicken skewers—after all, food is more fun on a stick—or marinate wings for a zesty, spicy game-day snack. Looking for something a little healthier? Boil or bake the bird or make soup.

From Thai recipes to classic French recipes, here are our favorite chicken recipes and ways to use chicken.

Chicken marsala is an easy weeknight recipe to prepare. Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Get the recipe for Chicken Marsala »

Chicken in Wine Sauce (Coq au Vin)
Chicken in Wine Sauce (Coq au Vin)
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve. Get the recipe for Chicken in Wine Sauce (Coq au Vin) »Maxime Iattoni
Indonesian-Style Chicken Wings
Indonesian-Style Chicken Wings
Marinated in tamarind and aromatic spices, these chicken wings are cooked in coconut water before frying. This recipe first appeared in our December 2014 issue with the story Winging It. Get the recipe for Indonesian-Style Chicken Wings »Andé Baranowski
​Kung Pao Chicken
Kung Pao Chicken
This Sichuan dish—often better known by its Americanized name "kung pao chicken"—is only moderately spicy. Get the recipe for Kung Pao Chicken »Helen Rosner
Khan Plov (Chicken Pilaf in a Lavash Crust)
khan plov (chicken pilaf in a lavash crust)
Like many rice pilafs from the region, this one is spattered with saffron-infused water to create patches of fragrant yellow rice. The whole pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown casing that's cracker thin. Any shape of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot. Get the recipe for Khan Plov (Chicken Pilaf in a Lavash Crust) »Jason Lang
The Ultimate Chicken Schnitzel Sandwich
schnitzel sandwich
Raegan Steinberg, co-owner of Arthur's Nosh Bar in Montreal's hip Saint-Henri neighborhood, calls her partner chef Alex Cohen an "everything and the kitchen sink kind of cook." Called the McArthur Sandwich, this high-piled schnitzel-filled creation adapted from the restaurant is the perfect example of his genius. Pounded and breaded chicken is topped with sweet honey, salty dill pickles, and vinegar-y iceberg slaw, then served upon crispy challah toast. The secret to the crunchy yet hearty schnitzel breading: instant mashed potato flakes mixed into the breadcrumbs. Get the recipe for the Ultimate Chicken Schnitzel Sandwich »Stacy Adimando
Curried Chicken
Curried Chicken
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes. This recipe first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica. Get the recipe for Curried Chicken »Landon Nordeman
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
Though the chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well. Cilantro leaves and stems are a fine substitute for the cilantro root traditionally used in this dish. This recipe first appeared in our June/July 2013 issue with Andy Ricker's article Best Bird. Get the recipe for Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)»Austin Bush
Yogurt-Marinated Chicken Shawarma
Grilled Chicken Shawarma on skewers
Certain types of dairy, particularly buttermilk and yogurt, have just the right amount of acid to gently break down meat's tougher fibers when added to marinades. "But the real reason I love yogurt is that it has a mild amount of sugar," says James Beard Award-winning chef Ana Sortun, who runs the beloved Mediterranean restaurant Oleana in Cambridge, Massachusetts. "It enhances the flavor of the meat, with just a little sweetness, but won't burn on the grill." Papaya, pineapple, grapefruit, and grated onion are other underused marinade ingredients that will simultaneously tenderize and add flavor. Get the recipe for Yogurt-Marinated Chicken Shawarma »Michael Turek
Chicken and Andouille Sausage Gumbo
Chicken and Andouille Sausage Gumbo
"There are as many ways to make gumbo in Louisiana as there are cooks," says chef Frank Brigtsen of Brigtsen's restaurant in New Orleans, "but the thing they all have in common is the use of a roux." His rich, hearty version—a "filé gumbo" made with filé or ground sassafras leaves—uses oil leftover from browning chicken to make the roux, increasing the meaty flavor and complexity of the dish. Add the vegetables in two stages to provide different levels of taste and texture, and be sure to cook them until no longer stringy. (Note: Brigtsen's original recipe calls for rabbit, which you're welcome to use. We've adapted it for chicken here.) Get the recipe for Chicken and Andouille Sausage Gumbo »Dan Dao
Chicken and Root Vegetable Soup (Sancocho)
Chicken and Root Vegetable Soup (Sancocho)
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday. Get the recipe for Chicken and Root Vegetable Soup (Sancocho) »Joseph De Leo
Chicken Vindaloo
Chicken Vindaloo
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles. Get the recipe for Chicken Vindaloo »Landon Nordeman
Mustard and White Wine Braised Chicken
Mustard and White Wine Braised Chicken
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard. Get the recipe for Mustard and White Wine Braised Chicken »Helen Rosner
Chicken With 40 Cloves of Garlic
Chicken With 40 Cloves of Garlic
Over the years, I've played around with a number of different recipes for chicken with 40 cloves of garlic. In James Beard's, unpeeled garlic lends its aroma to chicken as it braises. In the great Staff Meals from Chanterelle (Workman, 2000), David Waltuck updates the recipe with peeled cloves, which impart a more intense garlic flavor. The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. —Helen Rosner Get the recipe for Chicken With 40 Cloves of Garlic »Penny De Los Santos
Home-Style Chicken Ramen
Chicken Ramen
When Kyle Itani of Itani Ramen makes ramen at home, this chicken version is his go-to. The broth is a relatively simple but deeply flavored chicken base layered with fresh ramen noodles, poached chicken breast, soft soy eggs, and a delicate fennel oil. We recommend Sun Noodle for fresh ramen noodles, but if you can't find them, dried will do in a pinch. Other common toppings you can buy include: Bamboo shoots, fish cake, pickled mustard greens, and corn kernels. Get the recipe for Home-Style Chicken Ramen »Matt Taylor-Gross
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw
The chicken in this sandwich, from Alison Barakat of Bakesale Betty in Oakland, gets dredged once in buttermilk and twice in flour, which ensures a crisp coating. Add the crunchy, spicy jalapeño slaw right before serving. Get the recipe for Buttermilk Fried Chicken Sandwich with Jalapeño Slaw »Joseph De Leo
Buffalo Chicken Khachapuri
Buffalo Chicken Khachapuri
When we were brainstorming nontraditional variations for khachapuri, a cheese-filled Georgian bread, we kept coming back to our 2017 motto: "when in doubt, Buffalo everything". We replaced the cheese filling with sliced chicken breast, buttery-tart buffalo sauce, and a generous helping of pepper jack. Enjoy it hot out of the oven by ripping off a piece of crust and dunking into the molten chicken-and-cheese well. Get the recipe for Buffalo Chicken KhachapuriKat Craddock
Amy Thielen's Improved Roast Chicken
Amy Thielens Improved Roast Chicken
Author of The New Midwestern Table, Amy Thielen has discovered the ultimate secret to perfectly crackly skin and supremely juicy, rich roast chicken meat: pork. Faced with a glut of fatback, Theilen used it in place of butter to grease up the bird for roasting. The result: a beautifully bronzed presentation and flavor that's out of this world. Get the recipe for Amy Thielens Improved Roast Chicken »Matt Taylor-Gross
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Why "Americanized"? Traditional paella valenciana, as documented by David Rosengarten in "The Art of Paella", usually contains rabbit, snails, and chicken. Get the recipe for Paella with Chorizo, Chicken, and Shrimp (Paella Mixta) »Andre Baranowski
Chicken Adobo with Chicken Livers
Chicken Adobo
Adobo, perhaps the most well-known Filipino dish, is a brothy stew flavored with vinegar and soy sauce, bay leaves, and black peppercorns. The regional Ilonggo version that chef Dale Talde makes is soy-free and an aesthetic departure. Bone-in chicken simmers until the liquid has all but disappeared, transforming the mellow sauce into a thrilling concentrated glaze. In the slick of fat left over, garlic, onion, and chicken liver brown to provide even more flavor. Get the recipe for Chicken Adobo with Chicken Livers »William Hereford
Japanese Grilled Chicken Meatballs
tsukune
Full-flavored chicken meatballs dressed with a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs »Matt Taylor-Gross
Cuban-Style Chicken Stew (Fricasé de Pollo)
Cuban-Style Chicken Stew (Fricasé de Pollo)
Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this hearty chicken stew. It draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins. This recipe first appeared in our March 2014 issue with the story My Search for Nitza. Get the recipe for Cuban Style Chicken Stew (Fricase de Pollo) »Andre Baranowski
Chicken and Dumplings
Chicken and Dumplings
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken. Get the recipe for Chicken and Dumplings »Laura Sant
West African Peanut Stew
West African Peanut Stew
Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century. Some are thick and served over rice or millet couscous, others thin and soupy, depending on where in Africa you are. The list of ingredients often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character. —Jessica B. Harris, author of High on the Hog: A Culinary Journey from Africa to America (Bloomsbury, 2011) Get the Recipe for West African Peanut Stew »Todd Coleman
General Tso's Chicken
General Tsos Chicken
While General Tso remains famous in his home province of Hunan, it turns out the eponymous dish named after him is relatively unknown. This recipe comes from author Fuschia Dunlop, who wrote about the dish for our 150th issue. Get the recipe for General Tso's Chicken »Todd Coleman