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.
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.”