"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

Kevin,

My favourite recipe for thighs are when they are stuffed with spinach & brie
(or any other soft French cheese would suffice). It can be prepared a day
ahead and it goes something like this:

Crisp some bacon and combine with some wilted spinach and garlic (cooked in
butter). Carefully ease the skin away from the thigh and place a slither of
brie under the skin. Top the brie with the spinach/bacon/garlic mixture.
Pull the skin back over the mixture and secure with toothpicks. Baste
several times during cooking.

Its particularly attractive and tasty when cooked.

Graeme