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Chicken Thighs

Star chef Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds.
One dish served fresh every day.
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Slide 29 of 34
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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.”

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