sugar

8-10 chicken thighs (with bone and skin)
4 cloves garlic (mashed into a paste)
2 tbs ginger powder (free spice)
⅛ tsp cayenne pepper powder (free spice)
2 C.sugar
½ tsp salt
½ tsp pepper
1 ⅓ C water

rub both sides of the chicken thighs with a mixture of garlic, ginger powder, cayenne, salt and pepper. let sit for at least 2 hours in refrigerator (24 hours desirable)

Make a carmel sauce by melting sugar in a saucepan over medium low until the sugar starts to turn amber color. Slowly stir in ALMOST boiling water and stir until a dark amber color. Be careful...this will go from perfect to burned in about 10 seconds. Set aside to cool.

put rubbed chicken into aluminum foil packets (2 per each) with a little water and seal tightly. Put on grill for 10 minutes and leave them alone. After ten minutes open packets (careful....steam is hot) and put on a platter.

Brush each side of the chicken with the carmel sauce and grill over low heat turning and basting often until the internal temp is 175.

Serve with pickled vegetables and white rice.

sit back and wait for your friends to tell you how great you are. this also works great with pork ribs but you didn't let me use them :(