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This Caribbean-inspired chicken marinade spiked with dark rum and cinnamon is quick and easy to make and perfect for summer barbequing.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Crushed saltine crackers make an easy crust for baked chicken.
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Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Betcha can't eat just one!
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This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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