Nothing exciting. Brined these for about 4 hrs in a brine consisting of Kosher salt, sugar, peppercorns and smoked paprika. I seasoned them with John Henry's Pecan rub and smoked/bbq'd them direct @ 350 with Pecan chunks. Not quite what I was looking for but everyone loved them so I guess it was a success. Brining is the way to go for great flavor with chicken.