This cranberry sauce is flavored with apricot nectar, port, currants and dried apricots. It makes a wonderful accompaniment to Thanksgiving turkey.
Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
Nobu Matsuhisa's easy teriyaki sauce is made with chicken broth, soy sauce, sugar, mirin and sake. It's great over tender chicken breasts and charred frying peppers.
Inspired by Jordon Carroll's family recipe for chicken cacciatore, which uses vinegar rather than red wine (vinegar has fewer calories), the F&W Test Kitchen created this simple version.
Laurent Tourondel’s fragrant Caribbean jerk chicken features Scotch bonnet chiles, brown sugar and spices in the spirit of Jamaica's popular jerk sauce.
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts.
A sweet mustard glaze gives John Currence's grilled chicken a crisp coating.
Cumin-and-coriander-seasoned chicken makes a quick but superflavorful meal when served with curry yogurt and lavash bread.
Pineapple is an easy way to add fun and festivity to classic chicken enchiladas.
7 Yakitori Recipes to Make at Home | Get ready for some of the best chicken of your life.