Al provides inspiration for the outdoor cook with these recipes for his favorite barbecue chicken, honey barbecued chicken, and hot 'n' spicy barbecue chicken.

Enjoy recipes for different styles of baked, barbecued, broiled, fried, grilled, marinated, poached, roasted, sauteed and stir-fried chicken.

Chef Frank Mendoza of the Stein Eriksen Lodge in Park City, Utah, adds coffee to this barbecue sauce for a smokier flavor. Follow the wine recommendations.

Start with eight boned chicken breast halves, and combine them with shallots, carrots, tarragon and other herbs, and some brandy and chardonnay.

Napa Valley chef Michael Chiarello shares a collection of chicken recipes for salads, sandwiches, and entrees.

Start with six skinless, boneless chicken breasts, rinsed and patted dry, to make this tasty dinner entree. Marinate for at least two hours before grilling.

Create this dish serving six with three different kinds of mushrooms. Scroll down for the Chef's Tip and a recipe for sweet crepes with bananas.

Spice this chicken dish up with some hot sauce, and serve it on a bed of linguini or rice.

Try this dish from Brazil, by mixing chicken quarters with tomatoes, hot chiles, coconut milk, dried shrimp, and spices. Serve with pudding.

Originating from North India, this recipe starts with three pounds of chicken and combines hot red chiles, onions, dried apricots, and spices.

Wisconsin winery shares this tempting recipe using a whole roasting chicken, Cyser and a baking apple.