Our 10 Best Chicken Dishes in NYC
Who wouldn't want this Peruvian rotisserie bird from Inca Chicken? And it comes with fries.
Chicken is such a versatile bird! While McDonald's tries to disguise it, the yardbird's nature keeps asserting itself again and again. The skin is great, the organs are great, the appendages better than other animal appendages. Our love for chicken is undying, and luckily there are a zillion ways to prepare it. Here are our favorite examples.
10. Rotisserie Bird at Inca Chicken -- Nothing beats the flavor and convenience of Peruvian poultry kickin' it on the rotisserie. The strange and sweet spice rub is reputed to be of Chinese origin, but the excellent green dipping sauce must come from another planet at this colorful Bushwick dispensary, right across the street from the troubled Wyckoff Heights Medical Center. 122 Wyckoff Avenue, Brooklyn, 718-366-3763
9. Barbecued Chicken at John Brown Smokehouse -- Let's face it, chickens in a wood-burning barbecue usually turn out nicely smoky but badly rubbery. At Long Island City's John Brown, your expectations will be exploded by a near-perfect bird with a mild spice rub and skin that you want to eat, rather than discard. And if there were any left over, it would make a very nice sandwich the next day. 25-08 37th Avenue, Queens, 718-361-0085
8. Roti Canai at Banana Leaf -- Nothing beats the fleecy pancake sided with a wonderful, coconut-milk-laced chicken curry at this newish Sunset Park Malaysian. The bird is tender and the curry slightly spicy, cut by the flaky unctuousness of the pancake. And other fine forms of chicken abound here. 5216 Eighth Avenue, Brooklyn, 718-851-3818
Enjoying dinner at Banana Leaf -- the excellent Hakka Chicken is in the center of the table.Next Page
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