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.
Thai recipes to classic French recipes, here are our favorite chicken recipes and ways to use chicken.
More chicken recipes right this way!
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 »
Marinated in tamarind and aromatic spices, these chicken wings are cooked in coconut water before frying.
Get the recipe for Indonesian-Style Chicken Wings »
Kung Pao Chicken
Chicken Pilaf in a Lavash Crust (Khan Plov)
The Ultimate Fried Chicken Sandwich
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Get the recipe for Curried Chicken »
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
Soak up the flavorful juices of these Mediterranean-spiced chicken skewers by resting them on grilled pita during the final stages of cooking in this dish from
Ana Sortun, who uses yogurt’s natural acidity to tenderize tough cuts of meat. Get the recipe for Yogurt-Marinated Chicken Shawarma »
“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.”
Get the recipe for Chicken and Andouille Sausage Gumbo »
This Puerto Rican chicken soup is hearty with starchy vegetables.
Get the recipe for Chicken and Root Vegetable Soup (Sancocho) »
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 »
This adaptation of a regional French classic swaps out the traditional Dijon in favor of a grainy, seeded mustard.
Get the recipe for Mustard and White Wine Braised Chicken »
Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic 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.
Get the recipe for Chicken With 40 Cloves of Garlic »
Home-Style Chicken Ramen
Crunchy, spicy jalapeño slaw tops this ultra-crisp fried chicken sandwich from Bakesale Betty in Oakland. Get the recipe for
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw
Buffalo chicken khachapuri
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) »
Adobo with Chicken Livers
Full-flavored chicken meatballs smothered in a sweet and salty glaze.
Get the recipe for Japanese Grilled Chicken Meatballs (Tsukune) »
This soup draws flavor from
alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins and along with the medianoche, makes a hearty Cuban-inspired meal.
Chicken and Dumplings
General Tso’s 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 »