Chicken

These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.

This dish is inspired by a Thai-Chinese favorite, bami haeng, served from food carts and casual open-air eateries in Thailand.

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

“Fried,” “Chicken” and “Sandwich”: three alluring enough words on their own; together, they promise pure, unbridled pleasure.

Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin gives optimal flavor and just-enough char.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.

Doubling down on proteins in recipes shows sophistication and speaks to a hallmark of Soul cuisine—utilizing the entire animal. Chicken hearts are an underutilized part of the chicken. They provide an earthiness to dishes that allows fattier, delectable morsels of food to stand tall. You can find this same quality in mushrooms, but I think hearts are a fun way to explore new techniques.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.