Chipotle Butter Chicken Legs with Cucumber Salad

Directions

1. Dry Brine the Chicken. Season the 3 whole chicken legs generously with kosher salt and place them covered on a plate or wire rack in the refrigerator for up to 24 hours. If you don’t have that much time, even a few hours will help season the meat and dry out the skin for better browning.

2. Make the Compound Butter. In a food processor or using an immersion blender, combine 8 tablespoons softened butter, ½ tablespoon For Every O-Cajun, and 3 chipotle peppers in adobo sauce until smooth and well combined. Set aside.

3. Make the Cucumber Salad. In a medium bowl, combine 4 chopped Kirby cucumbers, 1 handful roughly chopped cilantro, ½ thinly sliced shallot, 2 tablespoons olive oil, 1 tablespoon rice vinegar, juice of ½ lime, 1 teaspoon soy sauce, and 1 teaspoon black pepper. Toss everything together and refrigerate while the chicken cooks so the flavors have time to come together. Best served chilled.

4. Sear the Chicken. Preheat the oven to 425°F. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat, then place the chicken skin-side down and weigh it down with a burger press or another heavy pan. Cook for 8–10 minutes, or until the skin is deeply golden and crisp, then flip and cook for another 5 minutes.

5. Baste with the Compound Butter. Add about 4 tablespoons of the compound butter, 3 whole garlic cloves, and ½ thinly sliced shallot to the skillet. As the butter foams, continuously spoon it over the chicken for 2–3 minutes, just as you would when basting a steak. This is where the chicken picks up most of its flavor.

6. Finish in the Oven. Transfer the skillet to the oven and roast for 15–20 minutes, or until the thickest part of the chicken reaches 165°F. Let the chicken rest for 5 minutes before serving alongside the chilled cucumber salad.