I’m always pleasantly surprised when I cook chicken thighs, one of our household favorites. One reason, I guess, is you can almost instantly make fried chicken simply by putting them skin down in a medium-high skillet, and doing nothing else because of the fat content in the skin. For this preparation, I bought bone-in thighs (about the cheapest cut you can find), but after a little butchery, got rid of the bone and the blood vessels. Skewered, simply seasoned (salt, pepper) and grilled around 300-350 until the temp hits about 160-170, they’re hard to beat. Nothing fancy about it.