This was adapted from the Chicken Wing recipe on the Dizzy Pig BBQ site.

INGREDIENTS:
8 Boneless Skinless Chicken Thighs trimmed
Butchers Twine for tying

Wet
1/2 cup Milk
1 Egg
1/2 Tsp Rub

Dry Dredge
1/2 cup All Purpose Flour
1/2 cup Corn Meal
2 Tbsp Rub - Dizzy Pig or your favorite. I used "Slap Yo Mama Cajun Seasoning"
2 Tsp Salt

PREPARATION:
Mix the wet ingredients on one bowl. Then mix the dry in another. Place the thigh meat on a cutting board with the outside down. I like to put a little rub on the inside before I fold it over to tie it. I tie them with two strings and leave one of them long and use it and a fork to dip and dredge. No dirty hands that way. Using the string place the thigh in the wet dip and roll around until wet. Now put the thigh in the dry mix and roll around to coat. Knock off the extra breading mix and place on a plate. when finished place the thighs into the frig for an hour to set the breading.

GRILL SETUP:
Set the egg up with an extended grill. This can be done with a three of fire bricks on edge set at 120 degrees apart on the fire ring if you don't have a grid extender. You can accomplish this using three carriage bolts some nuts and washers as shown on The Naked Whiz's site.

Start your lump and stabilize at 250 and then add wood for smoke if you'd like, I use hickory. Spray the grill with pam or wipe with oil, this will keep the breading from sticking. Place the thighs on the grill, turn them every 30 minutes and move them around if you have any hot spots. They will go about 2 1/2 hours, but pull them when they reach 165 to 170 degrees internal temp. I turn up the heat a little at the end and add sauce.

These are just absolutely awesome. Very tender and juicy, outstanding chicken.