My man-friend and I did a LOT of grilling this summer. Don't tell anyone, but he managed to find a very respectable one-bedroom apartment in NYC's Upper East Side THAT HAS A BACK PATIO. That's right, folks.... outdoor space for days. If you have never lived in NYC, you cannot know what a precious commodity this is. But try to imagine.
In any case, we do try to make use of it by grilling out 3 or 4 times a week or more, even in the winter, if possible. And what is the best food for grilling? CHEAP-ASS CHICKEN THIGHS. Seriously, they are almost impossible to beat, flavor-wise, price-wise and screwing-meat-up-on-the-grill wise.
At home in Houston, I am trying to replicate that success. I came across this great article. Here's a taste (get it?):
The great joy of barbecuing chicken thighs—well, apart from the taste, and the fact that you can cook a dozen of them for less than it costs to get a Frosty with your double cheeseburger at Wendy's—is that thighs themselves are so accommodating, so ready and willing to yield rich, juicy, tender delight, that damn near any cockamamie method you noodle up for barbecuing them will work. Want to marinate them for hours beforehand? Fine! Want to plop them on the grill straight out of the refrigerator? Grand! Cook them nearly to carbon dust on one side before flipping? Go for it. Turn them continually, reapplying sauce every two minutes like a neurotic? Why not? Go nuts. Chicken thigh don't give a shit.
Read it, then get out there and enjoy some delicious charred meats. Happy summer!