16 Chicken Leg Recipes That’ll Never Let You Down

These 16 chicken leg recipes are simple to make, not too expensive, and incredibly flavorful. Spices and techniques from around the world, from tagine to fried chicken, will have you stocking your freezer with drumsticks and thighs.

A platter of chicken adobo.
Serious Eats / Vicky Wasik

Chicken legs are the most forgiving part of a chicken to cook. They'll never threaten to dry out on you like a chicken breast. This arguably makes them the tastiest part of a chicken. Flavorful and juicy, chicken legs are perfect for braising, grilling, frying, and more. A bonus? Thighs and drumsticks are the least expensive chicken parts you can buy.

Here are 16 chicken leg recipes from around the globe, well-suited for any night of the week.

Chicken Cacciatore With Mushrooms, Tomato, and Onion

A close-up of chicken cacciatore in an enameled Dutch oven, with a sprig of fresh rosemary.
Serious Eats / Vicky Wasik

An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with mushrooms, onion, and tomato. It tastes like it's been cooking for hours, but it only takes about an hour.

Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)

Chicken yassa on a bed of white rice.
Serious Eats / Jillian Atkinson

A citrus-forward version of your favorite stewed and smothered chicken-and-onion dish.

Crispy Braised Chicken With White Beans and Chile Verde

The serving pot and a dish of braised chicken with white beans and chile verde, garnished with lime halves and crema.
Serious Eats / J. Kenji López-Alt

This recipe takes the intensely rich, smoky, and hot chile sauce from chile verde and the comforting bean stew aspect of white chicken chili and adds a perfectly braised piece of chicken; deep flavors, crisp skin, and all.

The Best Chicken Paprikash

A serving dish of chicken paprikash, chicken legs on top, garnished with fresh parsley and sour cream.
Serious Eats / J. Kenji López-Alt

This version of chicken paprikash takes a few extra steps to ensure the best possible flavor. Searing the chicken produces a more complex sauce while adding gelatin to chicken broth gives it a richer mouthfeel. The recipe is a little more complicated than your average chicken paprikash, but the results are well worth the effort.

Chicken Adobo (Filipino-Style Braised Chicken)

A platter of chicken adobo.
Serious Eats / Vicky Wasik

Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.

Chicken Bouillabaisse

A close up of a cast iron skillet with chicken bouillabaisse.
Serious Eats

Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, that's served with a garlicky mayonnaise-like rouille made with bread, olive oil, and cayenne pepper. Here, I decided to use the same ingredients to make a quick chicken stew that's a little heartier but equally as tasty.

Homemade Pollo Campero (Central American–Style Fried Chicken)

Pollo Campero-style fried chicken on a platter.
Serious Eats / Karla Vasquez

Pollo Campero is a restaurant chain that originated in Guatemala and is now famous throughout much of Central America and beyond—in particular for the juicy, flavorful, and richly spiced fried chicken recreated by this recipe.

Easy Pressure Cooker Chicken and Chickpea Masala

Chicken and chickpea masala in a serving dish.
Serious Eats / J. Kenji López-Alt

This one-pot meal of tender chicken, chickpeas, and spinach tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin.

Ghanaian Chicken and Peanut Stew (Groundnut Soup)

A bowl of groundnut stew with a chicken leg.
Serious Eats / Vicky Wasik

Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew.

Chicken Inasal (Filipino Grilled Chicken)

Chicken Inasal on a white plate next to dipping sauce and a bowl of white rice.
Serious Eats / Julia Hartbeck

A street food in the Philippines typically served with white or garlic rice and sawsawan, a vinegary dipping sauce.

Taiwanese Three Cup Chicken (San Bei Ji)

Three cup chicken in a white ceramic bowl.
Serious Eats / Qi Ai

You won't see a lot of strict rules in Taiwanese recipes. But this dish, one of the island's most famous, is an exception. It calls upon equal parts soy sauce, rice wine, and sesame oil to create a viscous, dark sauce for braising chopped pieces of bone-in chicken.

Jamaican Curry Chicken

Overhead view of curry chicken with rice and fried plantains.
Serious Eats / Karina Matalon

Marinated with an assortment of spices and coated in a rich, creamy gravy, this flavorful curry chicken is a simple and delicious Jamaican staple.

Grilled Tamarind Chicken Thighs

Grilled tamarind chicken thighs on a white serving platter next to a bowl of white rice.
Serious Eats / Vicky Wasik

Grilled chicken thighs marinated in a bold mixture inspired by Filipino sinigang.

The Best Buttermilk-Brined Southern Fried Chicken

A platter of golden-brown, crispy fried chicken.
Serious Eats / Andrew Janjigian

An intensely flavored brine keeps the meat moist underneath all that golden brown crispness.

Chicken Tagine With Pistachios, Dried Figs, and Chickpeas

Chicken chickpea tagine with figs.
Serious Eats / Daniel Gritzer

This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables.

Traditional French Cassoulet

Overhead view of a single single serving of traditional French cassoulet next to the pot.
Serious Eats / Fred Hardy

A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.

14 Satisfying Shrimp Recipes for Dinner, From Fast to Phenomenal

These 14 shrimp dinner recipes are perfect for a fast weeknight meal or a casual evening of entertaining.

Cajun shrimp on a purple plate.
Serious Eats / Robby Lozano

Shrimp are quick-cooking, succulent, and packed with protein. They can be the foundation of a quick and easy dinner, or the showpiece in a celebration stunner. Here are 14 shrimp recipes for any occasion, hailing from all over the world.

Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)

A white bowl filled with spicy shrimp fra diavolo: spaghetti with plump shrimp. Sitting on a cloth gray napkin with a fork alongside and another bowl just out of the frame.
Serious Eats / Vicky Wasik

Leave lobster fra diavolo to the restaurants and use shrimp instead. Shellfish flavor is layered into every bite of this dish with a simple technique and one secret ingredient.

Shrimp Étouffée

Shrimp étouffée in a soup plate with rice and thinly sliced scallions.
Serious Eats / Qi Ai

Here's how to make the most flavorful shrimp étouffée, and tips to ensure you get exactly the texture and results that you want.

Tôm Rim (Vietnamese Braised Shrimp)

Overhead view of braised shrimp with a side of rice and bok choy.
Serious Eats / Vy Tran

Tôm rim, a Vietnamese braised shrimp recipe with a savory coconut water caramel sauce, combines garlic, chiles, and fish sauce for a dish so delicious, it's hard to stop at one bowl (so make sure you make enough rice!).

Grilled Shrimp with Garlic and Lemon

A wooden bowl of grilled shrimp with fresh parsley and lemon wedges.
Serious Eats / J. Kenji López-Alt

The perfect quick dinner is grilled shrimp. Here's how to get a crispy brown exterior without overcooking the delicate meat.

Cajun Shrimp

Cajun shrimp on a purple plate.
Serious Eats / Robby Lozano

Dry-brined and tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.

Bánh Xèo (Crispy Vietnamese Rice Pancakes With Pork and Shrimp)

Overhead view of two servings of bánh xèo and dipping sauce.
Serious Eats / Vy Tran

Named for the sizzling sound (xèo) produced as the rice batter hits the hot pan, bánh xèo is a shrimp-studded savory pancake meant to be broken apart and shared.

Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

Ebichiri shrimp served on a black round plate.
Serious Eats / Amanda Suarez

Commonly shortened to "ebichiri," this Chinese-Japanese dish features sweet and silky shrimp in chile sauce and is commonly found at restaurants, convenience stores, and prepared at home for family dinners and bento boxes.

Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce)

A plate of Filipino pancit palabok with shrimp, garnished with boiled egg and lemon wedges.
Serious Eats / Vicky Wasik

This classic Filipino noodle dish is packed with pork, chicken, shrimp, and layer upon layer of seafood flavor. Served on top of springy noodles with roast pork belly, shrimp, hard-boiled eggs, and a party of garnishes.

Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion

Shrimp aguachile on a green rectangular plate. A plate of whole prawns is in the background.
Serious Eats / Vicky Wasik

If you don't feel like turning on the stove, Mexico's aguachile may be for you. Traditionally made with raw shrimp, lime juice, chiles, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche.

Paella Mixta With Chicken and Shrimp

An overhead view of a red pan filled with paella with chicken, shrimp, and lemon wedges.
Serious Eats / Liz Clayman

Bring paella indoors with this mixed version, which has tender, juicy chicken thighs and plump shrimp nestled among tender grains of rice.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

A bowl of jambalaya with shrimp and sausage.
Serious Eats / Vicky Wasik

Jambalaya comes in many variations. This one is New Orleans-style, with tomato, juicy shrimp, chicken thighs, and sausage.

Quick Broiled Shrimp With Harissa and Beer

A foil-lined sheet tray with quick-broiled shrimp and harissa beer sauce.
Serious Eats / Vicky Wasik

Shrimp and butter have always been the ultimate combo, but the additions of bitter, hoppy beer paired with a spicy homemade harissa pack this simple dish with flavor. The shrimp are cooked shell-on under a broiler, yielding plump and juicy flesh.

Prawn Patia (Indian Sweet and Spicy Shrimp)

A white bowl filled with prawn patia (Indian sweet and spicy shrimp).
Serious Eats / Prasanna Sankhe

This Indian dish, while often enjoyed as a side, is a filling and flavorful main when paired with rice. It hits all the right notes: a little sweet, a little sour, and a burst of spicy heat.

Skillet Shrimp with Orzo, Feta and Asparagus

A plate of orzo with asparagus and shrimp.
Serious Eats / Yasmin Fahr

Make a shrimp pasta dinner with asparagus, feta, and fresh basil—all you need is one skillet and less than 30 minutes.