Chicken Thigh

This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.

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.

Serve with crusty bread to dip in the golden sauce.

Tender chicken, savory paprika sauce, and lots of noodles.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

This weeknight chicken thigh and pasta dinner aligns equal levels of richness, satisfaction, health, wholesomeness, and ease. 

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

This easy chicken and biscuits recipe is made with only one bowl and one skillet.

This easy, one-​pan chicken and potato dinner is ideal for a weeknight.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.