Chicken

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

Wake up grilled chicken by glazing it with a sweet-and-tangy barbecue sauce, and pairing it with a salad of grilled onions, raw tomatoes, and pickled green beans.

You can do the grilling for this dinner a full day ahead. Then just pull the grilled chicken and peppers out of the refrigerator an hour before serving and toss them with the sweet-tart vinaigrette.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

In this Indonesian satay, the dipping sauce is used as a marinade to give the meat more intense flavor.

These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.

This chicken packs some heat, which is why we pair it with a crisp and cooling fennel salad. If fennel isn’t your thing, use radishes, carrots, or cucumbers—any shaved crunchy veg will do.

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.