Food
January 14, 2022
25 Flavor-Packed Chicken Recipes To Try Now
There’s nothing more satisfying on a cold, winter night than a delicious chicken dinner. Good thing we have an exceptional roster of chicken recipes — from grilled satay skewers and a juicy fried chicken sandwich to mouthwatering Harissa chicken and so much more.
Scroll down for the chicken recipes that will have you reaching for seconds (and thirds)!
Easy Chicken Teriyaki
Let your culinary creativity run free with this “no-recipe recipe” from The New York Times Cooking. With no precise measurements but just enough guidance, you’ll be surprised how easy whipping up a delicious Teriyaki can be.
Get the recipe here.
Grilled Chicken Satay Skewers
Toronto chef Nuit Regular’s debut cookbook, Kiin, holds a ton of recipes you’ll have no trouble falling in love with. This recipe for chicken satay skewers is one of our favorites.
Get the recipe here.
Middle Eastern Chicken
This rustic recipe for baked chicken is garnished with sweet pomegranate seeds which balance the earthy notes of zaatar, sumac and tahini in a magical way.
Get the recipe here.
Rodney’s Wings
These are not your typical sports bar chicken wings. From American chef and barbecue pitmaster Rodney Scott, this recipe combines bbq pit smokiness with that wing-crispy crunch everybody loves.
Get the recipe here.
The Best Fried Chicken Sandwich
Sink your teeth into this crisp, tangy and subtly-spicy fried chicken sandwich from the cookbook of acclaimed British food writer Nigella Lawson.
Get the recipe here.
Classic Chicken Noodle Soup
Come the harsh winter months, the right ingredients make chicken noodle soup an absolute must. Pro tip: cooking the noodles separately keeps your broth cleaner-tasting (and the pasta won’t absorb all the liquid you want in your soup).
Get the recipe here.
Penne Alla Boscaiola
Chef Jacob Lubaczewski of Ristorante a Mano adds depth to this traditional pasta recipe by combining roasted chicken and caramelized mushrooms and onions.
Get the recipe here.
Harissa Baked Chicken
Imparting flavor and fire with a distinct aromatic depth, this Palestinian dish by Brooklyn-based chef Rawia Bishara is a spice-lover’s dream.
Get the recipe here.
Baharat Whole-Roasted Chicken
Like your chicken with a little zest? Serving this recipe with preserved lemon gives everything a bright pop, making this dish decadently addictive.
Get the recipe here.
Mushroom Agrodolce Chicken Thighs & Tumeric & Orange Sauced Chicken Thighs
When it’s real chicken you’re craving, thighs are prized for their depth of flavor and natural fat. The best method of cooking them is a braise — a super-simple technique that keeps the meat really moist and juicy. Try these two delicious options for sauces.
Get the recipe for Mushroom Agrodolce Chicken Thighs & Turmeric & Orange Sauced Chicken Thighs.
Milk-Braised Chicken
Braising chicken, potatoes and onions in milk adds lip-smacking sweetness to this dish. The flavor is reminiscent of savory scalloped potatoes.
Get the recipe here.
Roast Chicken With Chickpeas, Bitter Greens & Mini Creamer Potatoes
“Roast chicken is – as you can probably guess – my favorite meal,” says hip Toronto restauranteur Cory Vitiello. “Turkey doesn’t always do it for me, but chicken, perfectly cooked and rested, is the most succulent, complete meal.
Get the recipe for Roast Chicken With Chickpeas, Bitter Greens & Mini Creamer Potatoes.
Fried Chicken With Sticky Poppy Seed Jam
Pair Joanna Gaines’ classic and crispy dish with green beans and scalloped potatoes for a truly southern experience.
Get the recipe here.
Coq Au Vin
“This is a more traditional coq au vin, except that I use an Ontario wine from the hybrid varietal Baco Noir,” says chef Jamie Kennedy.
Get the recipe here.
Mamma Mia Chicken
“My sister-in-law Amy shared a family favorite, ‘Pizza Chicken’ from Melissa Clark’s cookbook, Dinner: Changing the Game,” says food personality Trish Magwood. “It looked like a lot of work, so I created my own version, which turned into a Margherita pizza on chicken. If I was running that fabulous inn in Greece in the movie Mamma Mia! (which I would love to do one day), this would be my signature dish.”
Get the recipe here.
Chile Garlic Chicken Wings
“Nibbling on chicken wings with an ice-cold beer is a great way to nosh Vietnamese style, but I don’t get out the fryer to make the wings,” says chef Andrea Nguyen. “Instead, I coat them in our spices and oil, and roast them.”
Get the recipe here.
Creole Fried Chicken
Culinary journalist and community activist Toni Tipton-Martin invites readers to celebrate centuries of African American cooking in her cookbook, Jubilee. Learn about the cooks who established this unique cuisine as they share their favorite family recipes, like this fried chicken.
Get the recipe here.
Tagine Of La Kama Chicken With Apricots & Spinach
This rich and mouthwatering stew is named after its signature spice mix. Chef Doug Penfold uses cubeb, or comet’s tail peppercorns, which have an amazing flavor but are very hard to find.
Get the recipe here.
Spicy Spatchcock Chicken
Indirect heat is ideal for any meat that needs a slower cooking time to reach the proper internal temperature. The benefit of this method is that you’ll get a lovely crust on your meat but a tender and juicy interior, as done with this chicken. The best way to arrange a barbecue for cooking with indirect heat is to set two burners to medium and turn off one. Cook your food over the unlit burner, according to recipe directions, until the proper internal temperature is reached. Indirect heat is perfect for pork, beef roasts or whole chickens.
Get the recipe here.
Sous Vide Chicken Breast With Dill Butter & Little Gem Salad
Skinless cuts work best, but if crispy skin is a must, sear it separately in a pan. Here, the compound butter serves as both a marinade and a garnish.
Get the recipe here.
Chicken Paillards With Endive-Parsley Salad
“These quick-cooking chicken breasts are the staples of the weeknight kitchen: fast, easy and completely adaptable,” says New York Times columnist Melissa Clark. “A 30-minute stint in a garlicky, lemony marinade seasons the chicken through and through.”
Get the recipe here.
Chicken Shawarma
New York Times food editor Sam Sifton’s 2020 cookbook was all about rediscovering Sunday supper and gathering your household for a meal. Bonus: the recipes are full of international flavors (think: Chicken Shawarma).
Get the recipe here.
Fried Chicken With Buttermilk Dill Sauce
There are few things that taste just as good cold as they do hot, and this dish is one of them. Chef Brandon Olsen’s method of brining, marinating and frying makes this the most tender and delicious fried chicken ever.
Get the recipe here.
Chicken Adobo
Filipino cooking is loaded with the flavors of soy, garlic, peanut, vinegar, chilis and coconut, like this recipe from Lamesa, a Filipino restaurant in Toronto.
Get the recipe here.
Soy- & Hot Honey-Glazed Faux Chicken Sandwich
Chickenless chicken is this year’s version of the meatless burger. Even grocery giants like Loblaws are getting in the game with their own iterations of plant-based “chicken.” Our recipe uses faux chicken breasts glazed with a soy and hot honey sauce, all topped with a crisp slaw.
Get the recipe here.