Tangy Sort-Of Jerk Chicken
Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there's something else that makes it so good: a serious dry-brining. "Season the daylights out of the chicken thighs with kosher salt," advises Brown. "Really season them. Think snow. Then let them sit for half an hour, but don't leave them for a whole episode of Breaking Bad--that's 47 minutes."