For Pat Martin, chicken breasts aren't worth the hype. He's committed to the dark meat and holds a special place in his heart for chicken thighs. Chicken thighs pack a lot of flavor and are far easier to grill, cooking a little more slowly than white meat, which allows enough time for a glaze to slowly build.
These chicken thighs are simple and straightforward: chicken, salt, oil, and Pat Martin's signature Jack's Creek Sauce. This sweet-and-spicy vinegar sauce is a go-to companion for summer cookouts: balanced, viscous enough to reduce into a glaze, and a good canvas for customizing a smoky and tangy flavor profile. Martin strongly suggests eating these with your bare hands.
Prepare a medium-hot fire. Clean and oil the grill grates well.
Rub the chicken all over with the oil and season with salt. Place the chicken, skin-side down, on the grill and cook for 15 minutes, then flip and cook another 15 minutes.
As your wood burns down, push or shovel some coals from the perimeter of the grill inward and add new wood to the top of the coal bed. Repeat every 30 minutes to maintain a medium to medium low fire. Check the ambient temperature around the chicken, aiming for 225 to 250 degrees Fahrenheit
After 30 minutes, brush the chicken with the Jack’s Creek Sauce. Continue cooking, turning, and brushing with sauce every 5 to 7 minutes until well glazed and cooked through, about 30 minutes longer.
For Pat Martin, chicken breasts aren't worth the hype. He's committed to the dark meat and holds a special place in his heart for chicken thighs. Chicken thighs pack a lot of flavor and are far easier to grill, cooking a little more slowly than white meat, which allows enough time for a glaze to slowly build. 
