Place chicken thighs between 2 pieces of plastic wrap. Using a meat mallet, pound chicken to an even 1/8-inch thickness. Stack pounded thighs onto each other to create 1 or 2 even rectangular stacks.

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon ... Chef Hillary Sterling's spicy roast chicken from her time at Vic's in New ...