For me, sauce goes on AFTER grilling.I had discarded that idea thinking that by removing the skin after grilling I'd also be removing all the basting grilling sauce?
Nothing very dramatic. Since thighs only have skin on one side to begin with, you've probably already eaten some "skinless" already. It's a good idea to brine or marinate chicken before grilling, but without the protection and extra fat skin brings to the party it's an even better idea.Good point on the thighs. I saw the skinless package at the grocery yesterday and plan on grilling those with sauce just as if the skin were on and see what happens.