Soak them in equal parts of soy sauce and red wine vinegar for 4 hours then sprinkle some cajun seasoning on them and toss into smoker at 225 for 2 hours... They taste great this way and are even better cold. Chop some up and make a smoked chicken salad and enjoy.
Give them a coating of kosher salt (both sides) and let them sit in the fridge for 30 minutes, rinse off the salt, pat dry and cook them however you like.
Dark meat loves hot and fast over direct coals, but avoid sweet sauces as the sugar burns over direct heat.
Any of above...OR...My latest and Greatest Chicken Marinade, below. Grill them Whole and Flat. Or, cut in 1" Chunks, arrange on Soaked or Metal Skewers and Grill until edges Brown, with an Internal Temp of 175°F Serve like Lamb Gyros on warm flat bread or as is with side veg or salad...JJ