Michael Hoffman commented on a lamb rack recipe I posted that he uses a similar method on the grill and that piqued my interest. Not having a lamb rack on hand, I tried it with chicken thighs.
I set up the Big Green Egg for indirect grilling with the ceramic plate setter. I filled a foil pan with beer and apple cider vinegar and put it under the grate for a drip pan. I've found if I let the chicken drip directly on to the plate setter it smokes too much and makes the chicken taste a little acrid.
I seasoned two thighs with Bolner's Chicken Rub (my default method), to use as a control and in case the panko crusted ones didn't turn out, I'd still have dinner.
Then I removed the skin from the other two and brushed them with mayo (which looks positively horrible), then coated them with panko, seasoned with the same stuff.
I sliced some red and yellow potatoes in half and tossed them in Dijon, olive oil, salt & pepper, then skewered them.
I heated the egg to 375 degrees and am ready to go...
Cooked everything for about an hour without turning the chicken at all or opening the grill. Brushed the "naked" chicken with barbecue sauce and voila. Worked like a charm. Thanks Mr. Hoffman!