I wrote in my last newsletter that I’d be featuring a few of my recipes for each of the most popular proteins in America. The first instalment was Beef… America’s Number One Pick, where I highlighted five grill‑ready cuts that deliver big flavor and great value.
This post is all about Chicken, America’s Second Pick, and it couldn’t be more timely as we head toward fall and begin moving at least some of our cooking back indoors. My selections include recipes for the outdoor grill, the sear pan, and the oven, along with a few clever ways to re‑imagine leftovers from these dishes into something new and delicious.
From the Grill…
Of all of my chicken recipes, these brochettes have become a standout favorite. I like to use skinless, boneless chicken thighs and marinate them in garlic, olive oil, herbs, and a good squeeze of lemon. They’re full of flavor and great off the grill. Try serving them with a side of zesty Garlic Lemon Couscous, it’s a perfect match!
This recipe for Haitian‑Style Grilled Chicken immediately caught my attention, the photo was irresistible, and the original recipe even had “My Favorite” in the title. It convinced me to roast chicken directly on the grill, and the results were fantastic. Sometimes all it takes is one great recipe to open the door to a whole new way of cooking.
From the Oven…
Sheet Pan Roasted Chicken and Panzanella Salad
Imagine an easy one‑pan oven chicken dinner where the prep is minimal and the payoff is huge. As the chicken roasts, cubes of baguette tucked underneath turn into deeply toasted croutons, crisp, golden, and perfect for soaking up the pan juices. Toss in ripe tomatoes and cool, crunchy cucumbers dressed in a simple vinaigrette, and you’ve got a bright, fresh Panzanella that comes together with almost no effort.
Chicken Roasted with Shallots, Garlic and Thyme
I recently made Chicken Roasted with Shallots, Garlic and Thyme using a couple of free-range chicken legs, and it was absolutely delicious. t’s such a simple, tasty recipe.
From the Frying Pan…
Chicken with Shallot-Wine Vinegar Sauce (Poulet Au Vinaigre)
Chicken with Shallot–Wine Vinegar Sauce is straightforward, honest cooking. No shortcuts, no embellishments, just proper heat control, careful reduction, and respect for the bird itself. The result is a beautifully cooked chicken with a sauce that tastes far more complex than its simplicity suggests. It’s exactly the kind of recipe that reminds you why classical technique endures.
And From Last Night’s Dinner…
Chicken Caesar is really simple to make! Romaine, bottled or homemade dressing, rotisserie chicken and packaged croutons. With a few improvements, you may find the flavor a little more enticing.
Or maybe something a little more colorful…
Leftover roast chicken is a treasure trove of potential, and one of the best ways to give it a delicious makeover is by turning it into Chicken Tacos. With a few spices and fresh, vibrant toppings, you can craft a meal that feels entirely new while keeping things simple and satisfying.
Stay tuned for my favorite pork recipes, the third most popular protein in America!
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