2,039 chicken date recipes

Thai pork with basil stir fries thinly sliced pork loin with garlic, chilies, and a full bunch of fresh basil in a soupy fish sauce broth. Ready in 25 minutes over rice or noodles.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Eggy meat marinade builds a protein-rich emulsion of whole eggs, vinegar, and oil with seasoning blend, parsley, and oregano. Especially good on game meats like venison and tougher cuts that need tenderizing.

Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Curry yogurt dip and dressing with ginger and cayenne, blended smooth in minutes. No cooking required. Drizzle over chicken salad, pair with grilled fish, or serve as a veggie dip.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Orange-ginger dip with cream cheese, sour cream, dried ginger, orange juice, and zest. A sweet, spiced fruit dip for apricots, chicken skewers, and pound cake cubes.

Curried mayonnaise spread made with just mayo and curry powder. A 5-minute condiment for sandwiches, chicken, shrimp, or lamb wraps.