Once the thighs are seasoned, place them on the side of the grill where there is no heat directly under the meat. Close the lid and allow the thighs to grill/bake for 30 minutes or so. If using charcoal, make sure all vents (top and bottom) are at least half-opened, so you don't kill the coals with a lack of oxygen.
3/4 cup hot sauce (Franks hot sauce is considered authentic)
3/4 cup real butter (I didn't say this was health food.)
6 Tbs white wine vinegar
Melt the butter over medium heat. Add the hot sauce and vinegar, then stir until blended. If you're having sinus issues, take a big whiff. You should be breathing better now.
Take some of the sauce outside (maybe one-third of it) and baste the thighs. Then place the thighs over the direct flame and baste the other side. Stay with it as you will probably have flaming.
The chicken is pretty much cooked by this point. All you are doing is adding a little char and texture.
Bring in the thighs, discard the sauce that you used outside for basting, and pour the fresh sauce that you left inside over the thighs.
Serve with celery, carrots and your favorite blue cheese or ranch dressing.
It's a flavorful, inexpensive meal. Give it a try!
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes the "BBQ My Way" column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.