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A crusty piece of bread is a must for sopping up the sauce.
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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Get Spiced Chicken and Grape Skewers Recipe from Food Network
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Get Falafel with Chipotle Tahini Dip Recipe from Food Network
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Get Spiced Scallop-Zucchini Kebabs Recipe from Food Network
www.delish.com
Enjoy these kebabs of ground chicken, herbs, spices, and cheese. Serve on sugarcane skewers for a little sweetness, although any kind of skewer will work.
www.allrecipes.com
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
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Get Spicy Mango Salad Recipe from Food Network
cooking.nytimes.com
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection A smoky-sweet dry rub adds complexity The dish can also be made in an oven, in a roasting pan
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Get Chicken Enchiladas Recipe from Food Network
www.chowhound.com
This recipe for tortilla soup is novel on many fronts. For starters, it is vegetarian, and even vegan if you leave off the yogurt garnish. Second, it is water...