Chicken/8 recipes

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.

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.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.

Fettuccine tossed with grilled chicken, portobello mushrooms, Japanese eggplant, charred roma tomatoes, sun-dried tomatoes, fresh basil, and Parmesan. A summer pasta loaded with smoky flavor.

If you need to make a quick but hearty dish, then try this scrumptious crockpot recipe that doesn't take a lot of effort.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Grilled pineapple chicken teriyaki marinated in a homemade sauce of soy, molasses, brown sugar, pineapple syrup, and garlic. Served with caramelized grilled pineapple slices.

Polynesian chicken tosses tender chicken with pineapple, snow peas, water chestnuts, and carrots in a sweet-and-sour sauce built from the pineapple juice. A light, colorful, takeout-style dinner over rice in about 30 minutes.

Quick couscous bowl: pearl couscous steeped in chicken broth, topped with sauteed zucchini, cherry tomatoes, and a can of minestrone. 20-minute pantry dinner that feels homemade.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Sweet baby peas and chewy sun-dried tomatoes tossed with spaghetti, fresh basil, and a splash of chicken broth. Light, colorful, and on the table in under an hour.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.