Chicken Thigh

The many components of this big salad—served side by side on a platter—all have quite different flavors and textures and go together brilliantly.

Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's anything he doesn't know about Turkish cuisine, let alone grilling. He'll start with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlic—to be grilled on skewers over charcoal. Before you know it, he's grilling meatballs, quinces, shallots, even bread dough loaded with ground beef. Here’s one of the "simpler" dishes in Musa's repertoire—if simple means merely marinated, spice-crusted, and grilled—and the combination of creamy yogurt, pungent garlic, and smoky pepper flakes produces the sort of chicken that has made the Turks the Near East's undisputed grill masters for centuries.

A hot skillet and an egg will quickly enliven any leftover rice parked in your refrigerator. Add meaty pieces of broiled chicken and bacon for a satisfying, inexpensive meal.

Flavorful and juicy, chicken thighs can be a thrifty alternative to breast meat. You can often find them in value packs at your local supermarket.

Chicken thighs are an excellent choice if you're looking for big, meaty flavor that's easy on the wallet. Here, they're seared until the skin is golden-crisp and then roasted with the classic combination of lemon and oregano until juicy.

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. We’ve substituted inexpensive chicken thighs. Serve over egg noodles.

This one-pot dinner has lots of things kids love—chicken, peas, and rice—while saffron gives the medley adult appeal.

Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

Cremini mushrooms give added meaty depth to flavorful (yet inexpensive) chicken thighs in a rustic but light ragù.

Because it's cooked only briefly, the tomato sauce is incredibly fresh-tasting and not too heavy. Serve with thick slices of garlic bread.

Chicken's dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade—in this case, an Asian-inspired blend that balances sweet and savory. The addition of meaty mushrooms and bright green baby bok choy makes this a one-dish dinner you can take straight from grill to picnic table.

All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a chicken "roast."

There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish.

This comforting soup is richly flavored but not at all heavy. Fresh ginger and red jalapeños add a nicespiciness. If you can't find red jalapeños, serrano chiles or green jalapeños would make a good substitute.

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.