6 small bone-in, skin-on chicken thighs (about 1 3/4 pounds) 2 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon black pepper 2 tablespoons extra-virgin olive oil 6 large garlic ...

Once it reaches 74°C/165°F, it’s done. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives.

This year, seven of the top 11 Best New Foods at the Iowa State Fair come from restaurants across Iowa, whether a farm-to-table staple in the East Village of Des Moines, a barbecue restaurant in ...