Chicken that is.
I used a method Stogie came up with a few years back.
Marinade in Italian dressing....I always thought that would not be complimentary to chicken that would have a bbq sauce finish, but I was wrong.
Rub with a poultry type seasoning...I just threw together what I had based from several poultry rub recipes. Go under the skin, and on top.
Threw em on the kettle indirect till temps got to 160.
Then I placed em in a pan and coverd with bbq sauce (I used Sonnys).
Let them simmer in that till they get to 170.
Then put over the coals direct until 180. This crisps up the skin.
Man, were they good. Probably the best thighs I've ever done. Texture throughout was perfect, and the flavors were distinctly layered..
very good, imho, and very simple.