There are certain sounds that take me back to my care free summers as a child, and one of those sounds is the drone of a propeller air plane. I just heard it and it, reminded me of a long time ago when my Dad would grill whole chickens on the rotisseri over a charcoal grill. My Mom and Sister only ate white meat and my Dad and I only liked dark meat (well, not really as I liked white meat, but was forced to eat dark.) So when I grew up and married, my DH prefers dark meat. So when we have a whole chicken, I finally get to enjoy white meat. However, when I just buy parts, for the most part I buy thighs, as I think they have more flavor and as a rule are more moist. In the past on our gas grill I would cook these with a piece of foil to stop flare ups to prevent charred skin. One late afternoon when I was working at my computer, DH decided to grill the chicken thighs himself. I found out that we didn’t have much traditional barbecue sauce, so I made a quick pairing of two of my favorite flavors. Another team effort!

Ingredients:

• 4 chicken thighs
• 1/4 cup barbecue sauce
• 1/4 cup hoison sauce

Directions:

1. Preheat the grill on high heat for 15 minutes.
2. Mix barbecue sauce and hoison sauce together in a cup.
3. Then turn off the middle burner.
4. Place the chicken on the grill over the middle burner with skin side up.
5. Slather the side up with sauce, close the lid, and set timer for 10 minutes.
6. Turn chicken over and slather the side up with sauce.
7. Cook for 8 minutes with lid down.
8. Turn chicken over with skin side up and slather with sauce again, and close lid.
9. Cook for an additional 8 minutes.

Servings: 4 / Preparation Time: 15 minutes / Cooking Time: 26 minutes