Alison Roman

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

You can use this simple formula to wake up the Beer-Can Chicken , add another layer of flavor to the Barbecued Chicken , or sass up plenty of things that aren't poultry, like pork, steak, or vegetables.

Remember: Spatchcock is not a dirty word. In fact, it's the speediest, easiest way to grill a whole bird. Also known as butterflying, the technique (see above) exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping— coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its own, is also great Garlicky Mayonnaise , Charred Tomatillo Salsa Verde , or Zingy Red Sauce .

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly—no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

We love using farmers' market heirloom varieties in this tomato salad recipe.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.