Prepare a charcoal or wood fire in a domed grill and let it burn down to embers. Lay chips of soaked aromatic wood over the ashes-you just want to get the smoke going, not a very hot fire. (Food won't be cooked, but it will be infused with a smoky flavor.) Arrange the thighs on the grill rack. Open the top vent slightly and cover the grill so that the smoke stays inside. Place thighs on the grill and cook for 3 minutes per side Slice and serve on individual plate or bowls with grilled tortillas, tomato salsa and avocado relish.
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97