Not highly original, but delicious nonetheless. Make 3 slices on each thigh side - to the bone - equally spaced and across the grain. Force Old Bay Blackened Seasoning mix into the slices & under the skin where you can. Refrigerate. Allow to sit 24-hrs max in covered dish. Then grill over hot coals. Do not overcook. Serve with George's BBQ Sauce (www.GeorgesBBQSauce.com) and hushpuppies.
Or, after slicing as described above, allow to soak 24-48 hrs in Kikkoman Teriyaki sauce & grill. Serve with abundant portion of white rice.
Both the dry rub and liquid marinade techniques are very tasty. Grilling your preparation is key. Keep the grill hot and do not overcook.
Well, I would mix the recommended ingredients FIRST and do my carbonation as the final stage. The ingredients premixed could be stored in a beverage dispenser commonly used for tea in the fridge. You could fill individual serving bottles, cap them with Fizz Giz caps (www.FizzGiz.com) and carbonate them on-the-fly. The level of carbonation is better achieved that way. If you add ingredients to prepared seltzer water, a great deal of foaming occurs. This results in loss of carbonation level. So, prepare the beverage first - then carbonate.