Spring Chicken: Fresh Ideas for Chicken Dishes That Wow

Aug 28

2 min read

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The Humble Chicken, Reinvented

This menu staple’s reputation may have suffered in the past, as diners grew bored of the same old recipes. Those uninspiring, repetitive chicken dishes? A thing of the past. Today, restaurants and chic eateries are building entire menus around the humble chicken.

Spicy glazed chicken wings topped with sesame seeds and green onions on a white platter, with fresh lettuce and a rustic wooden background. — Korean fried chicken with sticky glaze, sesame and fresh spring onions.

Think crack chicken - so addictive you’ll crave it forever - crispy Korean-style fried chicken, or classic chicken & waffles. With options like these, we’re truly spoiled for choice when it comes to great-tasting poultry.

Versatility at its best

Chicken is arguably the most versatile protein, with primary cuts including breast, tenderloin, leg, drum, wing, and thigh. In line with today’s ‘nose to tail’ ethos, chefs are also experimenting with giblets, hearts, and even chicken feet to maximize flavour and minimise waste.

Assorted raw chicken cuts, livers, and mince on a wooden board with garlic, lemons, and peppercorns. Parsley garnish adds freshness. — Chicken is highly versatile, from classic cuts like breast and thigh to offal and feet for full-flavour, low-waste cooking.

Cooking Methods & Flavours

Chefs have endless options when it comes to preparing chicken. Brining, marinating, coating, and crumbing can all transform texture and flavour. Toss it in sticky, spicy sauces for finger food and share plates, or slow cook it in rich sauces for hearty dinners that keep customers coming back.

Chicken drumsticks glazed with a spicy sauce, garnished with lime slices and herbs on a white plate. Sauce in a small bowl nearby. — Saucy chicken drums coated in a glossy, sticky glaze - perfect for share plates, finger food, or hearty, flavour-packed mains.

Fun & Creative Ways to Serve

Crispy golden fried chicken skin on a heart-shaped plate with chili flakes, set on a light tan table. Part of a cork mat and green plate visible.

Crispy Chicken Skin: Make a garnish that adds golden crunch to a salad, or serve as a tapa with chilli salt.

Grilled chicken wings on a blue plate with a side of lime wedges and greens. Set on a cork mat. Golden-brown, appetizing look.

Chicken Nibbles: Cheap, cheerful, and party-friendly. Marinate with mustard, honey, and lemon, coat in parmesan crumbs, and bake until golden.

Grilled lamb chop with tomato and greens on a white plate, drizzled with olive oil. Light beige background with a pink cloth visible.

Maryland Cuts: Thigh and drumstick together make a perfect single portion. Slow roast, barbecue, or cook on the bone in flavourful sauces until tender.

Grilled chicken drumsticks with sesame seeds and lime slices on a plate, sauce bowl with a spoon beside, set on a light background.

Drumstick Lollipops: Pull back the skin, release the tendons, and marinate in honey, chilli, soy, and sesame. Perfect for kids’ menus or substantial finger food.

Grilled chicken with asparagus, capers, and lemon slices on pasta. Garnished with microgreens on a white plate with a knife and fork.

Chicken Breast: Super versatile – slice, dice, fillet, or make schnitzels. For a spring twist, sear with capers, lemon, and herbs, and serve with asparagus and microgreens.

Fried chicken topped with pickles and radishes on a light green plate. Sauce drizzles add a vibrant touch on a beige background.

Chicken Thighs: Full flavour, meaty texture, and excellent for holding sauce. Available bone-in or out. Cook with tangy buffalo sauce and plenty of on-trend pickles!