This stuff is pretty great as below or with some minor variations, but, after generations of experimentation, the following recipe is generally acclaimed as the best. For tip-top results, get John to come over and take all of the flame-related basting risks.
Ingredients:
10-20 Chicken thighs, with skin. Available at most grocery stores in packs of 5-10.
Charcoal grill with charcoal. Matchlight or lighter-fluid needed, either way.
2 Sticks Butter
Worcestershire Sauce
Teriyaki Sauce
Liquid Smoke (at grocery stores in small flame-wrapped bottle)
Salt
Onion Powder
Pepper
Instructions:
Light charcoal and leave the grill to heat up
In a large bowl, melt the butter (1 minute in the microwave will do)
Stir melted butter to even liquid consistency
Add Worcestershire sauce until butter takes on a medium brown color
Add about 1/3 as much Teriyaki sauce
Add 4-5 shakes of the liquid smoke (this stuff is HOT)
Add a teaspoon of the onion powder
Add and sortof eyeball the salt and pepper until the pepper is visible in the sauce
Stir it all up
Get a long pair of tongs and fork. Seriously. Long ones.
Toss on the chicken. Immediately start basting with the sauce using a brush. You will notice with alarm that your grill appears to be consumed entirely in flame. No worries. That's the butter. It burns. That's part of it. Alternate basting and flipping the thighs until they are done...you can check the middle with a knife to make sure it is not too pink. It'll be a little challenging, you'll want to smother the fire occasionally with the grill-lid, and the basting may take some dancing around to avoid the heat, but the product really is worth it. The smoky, blackened and spicy skin should end up encasing some well-spiced and juicy chicken. Baste liberally and don't be afraid of the fire...its working on the skin while the charcoal cooks the meat.
Let cool briefly. Eat with hands and beer.
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