Poultry

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.