THE FUSE

I often joke that we’re in our Chicken Era at The Kitchn. We have a seemingly endless supply of ridiculously delicious ways to flavor the bird — both new ideas, like our brilliant 4-ingredient harissa orange chicken thighs, and so many older ones too, which is what I’m here to talk about. If I discover a novel way to flavor chicken, you can guarantee I’m on it. It’s the preferred protein of both my husband and 2-year-old (like father, like son?), but I get tired of cooking it the same ol’ way week after week — which in our house typically means with lemon and garlic, sometimes smoked paprika (again, 2-year-old). I love a recipe that gets me to test out a new spice or pantry staple and is also a hit with the family.