Poultry Recipes

General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.

Top off your summer with this delicious dish that is sure to become one of your favorites!

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Italian BBQ chicken mixes barbecue sauce with Italian dressing for a tangy-sweet basting glaze. Three ingredients, low-and-slow grilling, summer cookout staple.

Jamaican-style jerk chicken marinated overnight in spicy seasonings and soy sauce, oven-baked, then dipped in a blended pimento-thyme sauce and baked again.

Grilled quartered chicken marinated overnight in Kikkoman roasted garlic teriyaki sauce. A two-ingredient backyard barbecue recipe that delivers serious Asian-inspired flavor.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

Lemon grilled chicken with a warm bay-and-basil marinade. Bone-in quarters basted with citrus and poultry seasoning, charred over coals for juicy, herb-bright BBQ.

Lemon herb broiled chicken basted with melted butter, fresh lemon juice, and marjoram. Just 5 ingredients for golden, juicy broiled chicken with a bright citrus-herb finish.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

A simple but succulent dish that is perfect to enjoy when having a significant other over for dinner.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.