3,077 marinated chicken recipes

Chicken with cashew nuts in a hoisin and sherry sauce with mushrooms and water chestnuts, served over ramen noodles. A quick Asian-style stir-fry with a glossy, savory-sweet sauce and crunchy cashews added at the last second.

Spicy Caribbean chicken marinade with jalapeño, allspice, thyme, and honey blended smooth, then poured over chicken breasts before grilling. Sweet, hot, and aromatic, the bones of jerk seasoning without the work.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Inland paella stretches the classic Spanish rice dish with chicken, hot Italian sausage, clams, and shrimp baked together with saffron-stained rice. A casserole-style take built to feed a crowd.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Oyako donburi (parent-and-child rice bowl) with chicken simmered in homemade stock with mushrooms, bamboo shoots, and carrots, then finished with softly set eggs and green onions over steamed rice.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

Creamy chicken on biscuits made with cream of chicken soup, sauteed celery, green pepper, and pimento. A quick comfort food dinner using leftover cooked chicken.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.