Chicken

Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

Rice Chex cereal crushes up into a crunchy coating for these easy chicken fingers.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.