Recipes

This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery-hot, and smoky all at once.

Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite. Huli huli means "turn turn"—huli huli chicken is local specialty on Oahu, where vendors thread chickens on a special rotating grill and broil it over charcoal. When grilling at home, be sure to turn the chicken wings often so they crisp evenly. The slices of fresh, glazed pineapple get smoky on the grill and play off the juicy, caramelized chicken.

Char-grilled marinated chicken thighs get their bold flavor from ají panca and gochujang and are served with a cooling black mint dipping sauce.

Tamarind chicken features tender pieces marinated in a tangy, sweet, and slightly spicy tamarind sauce, then grilled or roasted to perfection. The bold, zesty flavors create a delicious balance of sour, savory, and sweet.

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.

The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a mild tomato salsa on the side.

Light up the grill for this simplified version of the classic, flavorful Indian chicken dish, courtesy of Madhur Jaffrey.

Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken that makes for a stunning centerpiece for a leisurely lunch with good company. For a shortcut, substitute quality rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. Either way, smothering the chicken and crushed potatoes with a classic shallot vinaigrette means every plate will be wiped clean.

To help build deep layers of flavor in these tacos, Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven (see Note). Pair them with fresh tomatillo salsa cruda for a next-level taco night.

A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.

These juicy roast chickens are marinated in a tangy, garlic-laden, Puerto Rican-style marinade. "It's the vinegar that makes you want to keep eating," Bill Kim says. "That flavor lingers and haunts you."

Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.

The garlicky butter in this recipe yields juicy meat and crispy skin, making this herb-roasted chicken dish a winner every time.

Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For instance, at his Manhattan restaurant WD-50, the revamped menu includes chicken confit with peas and carrots: The “peas” are actually carrots coated with freeze-dried pea powder. But when F&W challenged the Top Chef Masters contestant to create a fast recipe, he simply roasted the carrots to serve with chicken and tomato-infused tapioca porridge. It takes three chefs 12 hours to prepare the WD-50 dish, but less than an hour for a home cook to make this one.