Chicken Leg

Start marinating the chicken four to six hours ahead. Pour frosty Pilsners or a chilled Chenin Blanc.

(Tangy Soy Chicken)

(Thai Grilled Chicken) For connoisseurs of grilled chicken, Thailand is paradise: Gai yang is a common street food and restaurant specialty. Each region has its own cooking methods, though most recipes begin by briefly marinating pieces of chicken, the bone still in, with the traditional Thai seasonings of black pepper, garlic, coriander root, and fish sauce. In this recipe coconut milk is added to the marinade, making the chicken especially succulent and flavorful. Because coriander root is called for in many classic Thai recipes, buy coriander with the roots on; when finished with the sprigs, wash the roots, wrap them in foil, and keep them in the freezer.

Can be prepared in 45 minutes or less.

Don't be alarmed by the 4 tablespoons of Tabasco called for below—the resulting marinade is spicy, but not incendiary.

Begin making these a day ahead.

Rupa De of West Lafayette, Indiana, writes: "Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too."

Scalloped potatoes, steamed broccoli, and sliced tomatoes with blue cheese dressing go well with these drumsticks. We like lemon meringue pie for dessert.

If most of the coconut sauces you've encountered have been heavy and cloying, this one — light and frothy, with delicate flavor — will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken. This recipe is an accompaniment for Pistachio Sea Bass with Crab Salad and Coconut Sauce .

This recipe adapts traditional Indian tandoori cooking for a barbecue. The chicken needs to marinate overnight, so start this one day ahead.

This recipe can be prepared in 45 minutes or less.

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.

Can be prepared in 45 minutes or less.