Sweet Heat Glazed Smok'n Thighs

Deboned chicken thighs roasted on kettle grill, glazed up with an Asian Duck sauce base spicy sauce.

Remove the bone from four to eight skin on chicken thighs.
Lightly coat with a bit of olive oil.
Season with a salted chicken rub, unsalted Cajun seasoning (or omit) a 1/4 Tsp chicken bouillon per thigh and some Ms. Dash garlic and herb blend. (or hit it with some garlic powder) Do you.

Lay the thighs on the grill opposite of the coals. Add a bit of smoke wood if desired. Cover and allow chicken to roast with vents wide open on the grill.
Check after 25 to 30 minutes, gauge temperature.
Looking for final internal around 175-180.

Glaze em up with the sauce, let set up a minute or two.
Move over top of the coals and allow a nice caramelized crust to form with a tough of char.

SAUCE
Heat a tablespoon and a half of butter.
Toast two teaspoons of chili powder in the butter.

Add 1/4 to 1/3 cup Asian duck sauce, swirl to combine with the chili powder.
Add two teaspoons of Siracha sauce and a couple of teaspoons chili crisp.
Finish off with a pat or two of butter swirled in.
Taste and adjust for salt/seasonings as needed.

CORN
Melt a tablespoon or two of butter. Add a can or two of corn.
Hit it with some pepper, good bit. 1/2 tsp per can is how i do it.
Hit it with the Tajin seasoning, a teaspoon or two............. to taste for salt.
Add a couple teaspoons of Cotija cheese.