[Lake Dogs]

Thighs, unfortunately (IMHO), seem to rule the day. That's because they stay
moist for a longer cook window than does a breast. Most go skin on, but that
is definitely *the trick*, because rubbery skin (we've all seen it, right?) will get
you slammed in points (been there, done that, no trophy to show for it). Skin
helps with moisture and presentation (IMHO), but no rubber. There are lots
of different techniques as to what to do where that's concerned. Some grill
skin down to crisp it, some run the heat up crisp it that way. Others go for
a bite-through soft skin. Lots of ways to go...

We do skin on / bone in also (as do the guys above). Used to use a Weber
silver for chicken, but now use the hottest portion of the Lang...