Chicken recipe collection

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.

Microwave fried chicken with a buttery Ritz cracker coating, paprika, and rosemary. A no-oil shortcut for crispy-coated chicken thighs in under 30 minutes.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Dress up your chicken for dinner with this recipe that uses a variety of spices to create an extravagant taste.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.

Ground beef casserole with creamy onion-cream cheese filling, biscuit topping, and sliced olives. A retro church-supper classic that disappears in minutes at the table.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Honey-glazed chicken baked in a sweet-spicy sauce of honey, brown sugar, lemon juice, soy sauce, and curry powder. Flour-dredged pieces basted until sticky, golden, and caramelized.

Hot cheesy Mexican chicken layers shredded chicken on crisp baked tortillas with a tangy yogurt-tomato sauce spiked with green chiles, chili powder, and coriander. Make-ahead casserole that can go straight from freezer to oven.

Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.

Jamaican hot wings deep-fried and tossed in a buttery jerk spice sauce with Tabasco and tomato juice. Crispy, fiery, and loaded with Caribbean heat. Makes 40-50 wings for a crowd.

Curry-scented jasmine rice pilaf studded with dried cranberries, currants, pears, figs and toasted sunflower seeds. Fragrant, jewel-toned side dish for roasted chicken, pork or holiday tables.

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.