Grilling the chicken with its yogurt coating keeps it succulent and flavourful. Instead of chicken breasts, you can also use eight boneless skinless chicken thighs if you prefer.
Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.
For wonderful flavour, grill the chicken (see Peanutty Chicken Pitas). Serve this salad with fresh corn and peaches for dessert.
Traditionally made with beef, this Korean dish is tasty with chicken, too. Set out the chicken, rice, lettuce and dipping sauce, then invite everyone to wrap the fixings into little bite-size bundles.
Assorted spices turn a whole chicken into a supper worth waiting for.
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.
Cooking a whole chicken over indirect heat converts your barbecue into an oven, thus cooking the chicken through before the outside is charred.
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.
