Recipe Station

We all have our tips and tricks to getting our chicken to have that specific crunch so use whatever method you deem best. Here is how to get that flavor that you desire.

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
8 ounces (2 cups) sweet cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 small jalapeño pepper, ribs and seeds removed, minced
1 medium lime, halved

Arrange a rack in the middle of the oven and heat to 400°F.

Rub both sides of the chicken with the oil and season both sides well with salt and pepper.

Place the chicken skin-side down in a large, cold cast iron skillet. Place the skillet over medium heat and cook undisturbed until the skin is browned and crisp, about 15 minutes. Meanwhile, prepare the salsa.

Combine the cherries, onion, cilantro, jalapeño, and the juice of 1/2 the lime in a medium bowl. Taste and season with salt and pepper as needed; set aside.

Flip the chicken and squeeze the juice from the remaining 1/2 of the lime over them. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 13 to 15 minutes.

Transfer the chicken to a serving platter. Spoon the cherry salsa over the chicken and serve.

Recipe Notes

• Make ahead: The salsa can be made up to 1 day ahead and stored in an airtight container in the refrigerator.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

So give this dish a try and let us know what you think in the comments below.