Grilling chicken thighs has been posted before on this site, but I really love the way these came out today. They were seasoned with a combination of Meat Church All Purpose and a top layer of Honey Hog, smoked over some maple and peach wood, glazed with some Blue's Hog Chipotle Raspberry sauce, grilled an inch from insanely hot coals until proper temps and the sugars in the sauce charred up, glazed with sauce once more, then let rest for a bit so they can relax from all the hell they'd just been through.
I really love what the chipotle raspberry sauce brings to the table. It wasn't my original top pick in the grocery cart, but it's proven incredible with chicken. Next time I'll be adding a pinch of cayenne to spice it up a bit because the "chipotle" doesn't come through enough.