Not a fan of breasts.
If I was going to grill thighs, I'd leave the skin on.
But I take the skin off these days.. So I cook thighs in goop.
I buy a variety of soups and sauces as a base.
A favorite of mine is trader Joes organic squash soup.
I have a couple dozen ways I go from there.
One good easy way is to throw in a bottle of TJ's pepper and artichoke dip,
some garlic, maybe some spice and/or green chile.
I keep a number of ethnic things around to throw in at this point.
Middleastern Clic pepper relish is great for that. A wide variety of Indian curries and
garlic pickle or mango pickle (not at all like a pickle). A bit of Mexican is nice,
Quick stir, dump on chicken, throw in a slow oven (300 or less) and it's always good.
I do miss chicken off the grill.
Oh, you'll like this. Chop dried apricot, mix 50-50 with a BBQ sauce,
cook as you usually would. The apricots will absorb a lot of the juices,
and help keep things in place.