There are no hard and fast rules about what makes food wintry versus summery, but if you ask me, it’s all about brightness—fresh flavors, raw anything, and bonus points if you can prepare or eat the recipe outside.
These 16 chicken recipes fit the bill just right. Keep them on tab from now until fall.
Award-winning cookbook author Dorie Greenspan is known for her desserts (hi, chocolate chip cookies), but we can’t get enough of her dinner recipes either. Case in point: this crispy chicken with an herby, lemony salad alongside.
Because salad is more fun if you can eat it with your hands. Each lettuce cup gets filled with spicy, tomato-y braised chicken, then topped with an avocado vinaigrette you’re going to want to put on everything.
If you have leftover chicken, shred it up and turn it into this salad, with spinach, cilantro, chickpeas, grapes, and croutons worth fighting over. So says our contributor EmilyC, “We have to count out the crispy naan croutons in my house to make sure everyone gets an equal share.”
Sesame chicken in two ingredients? It’s possible. Just pound chicken breasts until thin, then “bread” them in lots of sesame seeds. This is great served with a juicy radicchio and orange salad—but feel free to swap in your favorite greens, vegetables, and dressing.
Balsamic-marinated chicken, sandwiched between bread with mayo and lettuce, sounds like an A+ lunch to me. But this recipe adds in a quickie peach jam and brandied onions and—be right back, gotta go buy some peaches.
Ho-hum curried chicken salad? No more. “My curried chicken salad is much spicier,” writes Senior Editor Eric Kim, “thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper.” Mayo, celery, and grapes keep the spice in check.
Green goddess is as summery as a creamy dressing gets. In this case, the green comes from avocado and fresh herbs, which are brightened up by tangy Greek yogurt, lemon juice, and garlic.
Why put one condiment on your chicken sandwich when you could put two? Here, a spicy, sour, and sweet amba (mango) sauce teams up with a lime mayonnaise to make chicken feel as special as can be.
You might think the best part of these kebabs is the crisp-charred chicken, mushrooms, onions, zucchini, and halloumi (yes, cheese!). But what’s even better is the toum, a lighter-than-mayo garlic sauce, for dipping.
Why is it called halfsies? Because every ingredient is half of something. All you need for this rub-on marinade is sugar, garlic powder, salt, and cayenne. If you like things hot, you can increase the cayenne from ½ teaspoon to ½ tablespoon.
This is your classic chicken Caesar salad—except, you get to ditch the fork and knife. Plus, using mayo as the base for the Caesar dressing means there’s no egg yolk–emulsifying required.
Though this spice paste is traditionally made for chicken, it’s so flavorful you’ll want to slather it on every grilled protein (pork, beef, tofu you name it) this summer. Garlic, turmeric, galangal, and ginger are just a few of the ingredients that make it shine.
Jerk chicken, meet chicken burgers. Don’t be intimidated by the long ingredient list. Just about everything—from Scotch bonnets and brown sugar to ginger and garlic—comes together in a food processor.
Oh, Buffalo chicken, just when I didn’t think I could love you more. In this recipe, hot sauce and blue cheese get mixed right into the ground chicken, making for a big-personality burger that can’t wait to hop inside a fluffy bun.
Dry chicken burgers keep getting you down? Genius to the rescue! “There is a greater proportion of raw vegetable matter here than you might have thought wise to mix into a burger,” Kristen Miglore writes. “But every last bit has just enough time to soften and release its bright, herby, spicy vapors and juices into the burgers as they sizzle, fixing both of the problems meat lacking in fat tends to have.”
Parsley and basil keep this burger extra herby, extra fresh. Don’t be shy with the vinegary, garlicky aioli on the buns; it’s got a strong kick from cayenne, but feel free to lower the amount to taste if that’s not your thing.