Name: Baked Chicken with Chile-Yogurt Marinade
Yield: Makes 10 servings
Ingredients: 3 garlic cloves; 1 jalapeño, halved lengthwise and seeded; 1 large onion, cut into large chunks; 1/4 cup packed fresh cilantro, basil, or parsley leaves; One 16-ounce container plain low-fat yogurt; Grated zest of 2 limes; 1/4 cup fresh lime juice; 2 tablespoons chili powder or pure ground mild chile, such as ancho; 1 teaspoon salt; 4 large (8 to 9 ounces each) chicken breast halves, each cut in half crosswise to make 8 pieces total; 6 chicken drumsticks; 6 chicken thighs

A platter of marinated chicken is always a popular buffet item, and I've been serving this at my parties for years. Choose cilantro, basil, or even parsley to fit your fancy or your guests' taste (I have cilantro-haters in my crowd, and you may, too). For the juiciest results, use bone-in, skin-on chicken. This marinade works well to protect skinless chicken from drying out — just reduce the baking time by a few minutes.

Make Ahead: The chicken can be marinated 8 hours ahead. The chicken is best served just after baking.

Recipe notes

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Spaghetti With Poblano Chile Sauce

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.