[kaelaria]

I have a few lbs. of chicken thighs marinading in my special sauce for the next couple days, and haven't decided what else to do with it. I do it low and slow for 2-3 hours depending on the charcoal I'm using. 3-4 flips and bastings later it has a sweet, hot crunchy crust and falls off the bone! It's even better the next day...

So what's on YOUR menu??