@heidih Yes, I'm in a small NYC apartment, but I have a stove-top smoker and I'm not shy about using it!
So far, I've decided to marinate the thighs in a paste made from pounded ginger, garlic, cilantro stems, shrimp paste, chili, palm sugar, fish sauce and a touch of coconut milk. Yes, it's very SE Asian-y and hence not far out of what I do on a regular basis, but it has no lemongrass (which would not be out of place here) and ginger is not that typical... so it's slightly different from my norm. What is different is that I think I'm going to steam-bake the thighs in the CSO - and probably make a dipping sauce from garlic/ginger/fish sauce/palm sugar/chili/lime juice/cilantro leaves.
Yes it looks like vomit... But it smells great!
