Chicken, Four Ways

Make it Caprese- or Greek-style, with Jerk spices or a peach and molasses sauce.

View in browser|nytimes.com Continue reading the main story June 18, 2022 Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Chicken, Four Ways You bought boneless, skinless breasts. Now what? Enter Susan Spungen's summery, flavorful recipe for chicken Caprese (above), which takes detailed notes from the classic Italian preparation. Looking to grill chicken thighs? Nicole Taylor's peach and molasses chicken, which conveniently uses store-bought jam, is a delicious option. Stick to the stovetop with Ali Slagle's Greek chicken thighs with cucumber-feta salad, or brave the oven for Millie Peartree's jerk chicken breasts, served atop Rasta pasta. You can't go wrong. You'll find those and other popular New York Times Cooking recipes from the week in this collection. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times Rasta Pasta With Jerk Chicken By Millie Peartree 45 minutes, plus marinating 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 Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Chicken Caprese By Susan Spungen 25 minutes Makes 4 servings Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Peach and Molasses Chicken By Nicole Taylor About 1 hour Makes 6 to 8 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