I was grilling skin-on thighs on the Weber last night, over charcoal with a bit of maple. For the sauce base I finished a bottle of Worcestershire then added the last of a bottle of cranberry-orange bbq sauce - that made an odd combination. The fire was well-behaved, choking with the top vent to get the right whisper. Then the skin started to drip fat, which sizzled on the coals but was just short of flaring. That distinctive aroma of grilling chicken began to rise. And that's my question: How much of that do you like? When you grill chicken, do you deliberately let it char a bit? I suppose most of us have had it start to get out of hand with the flare-ups, but I think a little bit of that adds to the flavors.