Chicken recipe collection

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

Gingered chicken salad with cubed cooked chicken, snow peas, bean sprouts, mushrooms, and scallions tossed in a fresh ginger-soy-sesame dressing. A 15-minute light Asian-style lunch salad.

Gingered shrimp noodle soup with snap peas, radishes, and a zippy rice vinegar broth, ready in 15 minutes from a packet of soup noodle mix. Fast weeknight dinner with real crunch.

Glazed chicken breasts baked in teriyaki with lemon zest and juice. Only 4 ingredients, flipped once halfway, and on the table in under an hour.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Treat your chicken to Greek culture with this succulent dish made with garlic powder, oregano and seasoned salt.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Grilled chicken breasts marinated in lime and cilantro, topped with a zesty cilantro-lime compound butter spiked with shallot and cayenne. Grill or broil to juicy perfection.