September marks National Chicken Month—calling for a special celebration of the all-purpose protein that’s found on dining tables, cookout spreads and party platters.

For over two decades, the National Chicken Council has teamed up with major chicken producers in the U.S. to promote chicken sales in September.

The observance also calls for a celebration of Virginia’s bustling poultry industry, with 1,168 farms producing over 55 million broilers and other meat-type chickens in 2022, according to the 2022 U.S. Census of Agriculture.

Next to offering countless culinary options, chicken contains all nine essential amino acids needed in the human diet. A few key health benefits of eating chicken include providing vitamins and minerals involved in brain function, building muscle, promoting heart health, strengthening bones and aiding in weight loss, according to the National Chicken Council.

Celebrate chicken this month with friends and family by whipping up shareable delights. These lemon-pesto chicken wings and curry-lime chicken thighs are ideal for any football watch party or fall gathering.


Lemon-Pesto Chicken Wings

4 pounds chicken wings, tips removed
¾ cup store-bought basil pesto
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced

Heat oven to 400°.

Place wings in a single layer on a baking sheet. Place in the oven, and bake for 25-30 minutes or until wings are well browned and crispy.

While wings are roasting, in a large bowl, combine pesto, red pepper flakes, lemon zest and juice.

When wings are baked, remove them from the oven and place them in the pesto mixture. Toss to coat well.


Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa

1 cup plain Greek yogurt
1 teaspoon diced fresh ginger
1 teaspoon curry powder
juice of 1 lime
1½-2 pounds chicken thighs
1 cup apple cider vinegar
1 cup water
2 teaspoons pickling spices
3 teaspoons salt, divided
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes
½ teaspoon celery seed
1½ cups lima beans, cooked in water for 4 minutes, then drained and cooled
2 cups diced fresh tomatoes
1 small sweet onion, diced
¼ cup chopped fresh cilantro

In a large bowl, combine yogurt, ginger, curry powder and lime juice. Add chicken thighs, and coat with yogurt mixture. Marinate in the refrigerator for 1-4 hours.

In a small saucepan, combine vinegar and water. Add pickling spices, 2 teaspoons salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat, and simmer for 5 minutes. Remove from heat and cool.

Place lima beans, tomatoes and onion in a container. Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture. Add cilantro. Cover and chill for at least 1 hour and up to 2 days.

Prepare grill or broiler. Remove chicken from marinade, draining excess. Season thighs on both sides with the remaining teaspoon of salt. Place chicken on the grill or under a broiler to sear. Turn it over once until well brown, cooking for a total of 6-8 minutes. Continue to cook the chicken, turning to avoid burning. Grill or broil the chicken until it reaches an internal temperature of 170°—about another 15-20 minutes.

Using a slotted spoon, place about ⅓cup salsa on each plate, and place a grilled thigh next to the salsa.

—Recipes adapted from the National Chicken Council.