Your favourite prepared barbecue sauce can make this your signature chicken sandwich. If you haven't tried it, a mesquite or honey-garlic flavour suits the chicken well.
Cooking a whole chicken over indirect heat converts your barbecue into an oven, thus cooking the chicken through before the outside is charred.
If you don't have time to cook chicken, grocery store rotisserie chicken is a great option. Make the filling the night before and assemble the wraps in the morning.
For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
Chicken breasts are like an artist's canvas that awaits an overlay of colourful flavours. Here citrus, heat and tequila paint chicken in party fare.
This simply seasoned, all-around family pleaser lets the tasty flavours of chicken and broccoli shine through. Cooking the chicken and vegetables in just one skillet saves on cooking time and clean up.
Grinding chicken thighs for this burger, rather than using the already-ground chicken, gives the best flavour and texture. A Caprese salad topping of Bocconcini cheese, tomatoes and basil adds a fresh kick.
Grinding chicken thighs for this burger, rather than using the already-ground chicken, gives the best flavour and texture. A Caprese salad topping of Bocconcini cheese, tomatoes and basil adds a fresh kick.
Baking chicken fingers is not only healthier than frying but also a safer alternative to using hot oil, which may spatter. A chicken tender is the little filet that separates easily from the rest of the breast. Kids can help by coating the chicken fingers and arranging them on the baking sheet. Serve with Marinara Dipping Sauce.
Sunny, lemony and redolent of garlic, this dish is a crowd-pleaser. If you make it ahead, you can use all chicken thighs instead of chicken pieces - they stay extra moist when reheated.
