Big Chicken

Greek chicken, smashed chicken, glazed chicken — we have a chicken recipe for everyone.

View in browser|nytimes.com Continue reading the main story April 30, 2022 Bobbi Lin for The New York Times Big Chicken How do you like your chicken? There's a New York Times Cooking recipe for every which way. Maybe boneless thighs seasoned like souvlaki and paired with a Greek salad and tzatziki, as prepared in this Ali Slagle recipe (above), speak to you. Perhaps you'll like ground chicken, smashed, grilled and tucked between soy-lime mayonnaise-slathered buns, as Yasmin Fahr does. Well-seasoned, maple-glazed bone-in thighs may be the move, as Millie Peartree recommends. Find those recipes — as well as plenty of chicken-free recipes — in our collection of the most popular recipes of the week. Dane Tashima for The New York Times. Food Stylist: Monica Pierini. Maple Roasted Chicken By Millie Peartree 45 minutes, plus brining Makes 4 to 6 servings Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Smashed Avocado-Chicken Burgers By Yasmin Fahr 25 minutes Makes 4 servings Dane Tashima for The New York Times. Food Stylist: Monica Pierini. Fish Milanese By Kay Chun 30 minutes Makes 4 servings Bobbi Lin for The New York Times. Food Stylist: Monica Pierini. Greek Chicken With Cucumber-Feta Salad By Ali Slagle 30 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018