Ingredients:

  • 1.4 kg bone-in, skin-on chicken thighs
  • 15 g kosher salt
  • 10 g cracked black pepper
  • 5 g smoked paprika
  • 5 g garlic powder
  • 240 ml mayonnaise
  • 60 ml apple cider vinegar
  • 15 ml prepared horseradish
  • 10 g Dijon mustard
  • 15 ml fresh lemon juice
  • 5 g Worcestershire sauce
  • 2 g cayenne pepper

Instructions:

  1. Pat the 1.4 kg chicken thighs completely dry with paper towels. Note: Surface moisture is the enemy of crispy skin. Mix the 15 g kosher salt, 10 g cracked black pepper, 5 g smoked paprika, and 5 g garlic powder, then coat the thighs thoroughly.
  2. Whisk the sauce. Combine the 240 ml mayonnaise, 60 ml ACV, 15 ml prepared horseradish, 10 g Dijon, 15 ml lemon juice, 5 g Worcestershire, and 2 g cayenne in a bowl. Smell for the sharp vinegar punch.
  3. Preheat the environment. Set your oven to 425°F (220°C) or prepare your grill for indirect medium high heat.
  4. Begin the roast. Place thighs skin side up on a rack over a baking sheet. Roast for 30 minutes until the skin looks tight and golden.
  5. Apply the first glaze. Brush a thin layer of the white sauce over each thigh. Listen for a gentle sizzle.
  6. Continue cooking. Roast for another 10-15 minutes until the sauce bubbles and starts to brown in spots.
  7. Check for doneness. Ensure the internal temperature reaches 175°F at the thickest part.
  8. The final dunk. Remove from heat and immediately dip or brush with another layer of fresh sauce.
  9. Rest the meat. Let the chicken sit for at least 5 minutes until the juices redistribute and the skin sets.