Poultry

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.

Don’t trust anyone who doesn’t love a chicken cutlet.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.

Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest.

In this spicy version of Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.

A crisp cucumber-and-herb salad makes a light, vibrant topping for this fragrant rice pilaf and golden sauté of chicken, onions, and garlic.

Serve with some crusty bread.

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.

Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.