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Chicken - Page 2 of 48

  • Recipe

    Ginger-Sesame Waffles with Indonesian Fried Chicken

    Want to wow guests at dinner? Make this. It’s wild and wonderful with flavors and textures that get better with every bite.

  • Recipe

    Lemongrass-Ginger Chicken Soup with Swiss Chard

    Mirin and sesame oil add sweet, toasty notes to this tangy soup, and the greens give it a wholesome, filling feel. Rainbow chard makes it look bright.

  • Moveable Feast

    Puffy Tacos with Shredded Chicken

    Corn or flour tortillas deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. The homemade chicken broth used in the recipe can be refrigerated and used within…

  • Menu

    A Late-Summer Seattle Market Menu

    Celebrate the sweet, ripe flavors of late summer with Seattle chef Tom's Douglas's rustic and relaxed menu.

  • Recipe

    Quick Chicken Pho

    The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices…

  • Recipe

    Fried Chicken with Paprika and Honey Butter

    The union of crisp coating, smoky heat, and a sweet slather of honey butter is a beautiful one indeed. The butter is so insanely good that you may want to…

  • Recipe

    Southern Fried Chicken

    This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…

  • Recipe

    Sesame Soba Noodles with Roast Chicken and Chard

    Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.

  • Recipe

    Tex-Mex Beer-Can Chicken

    A chile-packed spice rub and mesquite smoke lend a Southwestern accent to this ultra-juicy chicken. You can use either a gas or charcoal grill, but charcoal will produce a smokier…

  • Recipe

    Thai Lemongrass Roast Chicken Fried Rice

    This quick, colorful stir-fry, punched up with spicy sriracha and fragrant lemongrass, is an excellent use for leftover chicken and rice.