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| 8 Chicken thighs|| .25 Onion|
| 4 Tbs Teryaki Sauce|| 1 Tbs Maggi Seasoning (or soy sauce)|
| 1 tsp Sesame Oil|| 4 Tbs Hoisin Sauce|
| 2 Tbs White Wine|| 2 Tbs Concentrated Tamarind (could use Plum Sauce, but Tamarind best)|
| 1 tsp Ground Black Pepper|| 1 Tbs Ketchup|
| 1 Chunk of Ginger Root Approx. 1 inch x .5 inch|| 1 Pinch Salt|
| 3 Clove Garlic|
Get egg stabilized at 275. Put thighs on, skin up, and cook for 30 minutes. Flip over and cook another 20 minutes. Flip again and pull off skin (I used tongs). Brush on finishing sauce, and open vents a bit to increase heat (this helps to cook sauce on, and crisp up a bit)
Cook at about 325-350 for 5 minutes, flip, brush more sauce on. After 5 minutes flip again. Brush on any remaining sauce (optional). Continue flipping until sauce is cooked on, but not burnt.
Remove and enjoy.
Number of Servings:
Time to Prepare: