Since opening my heart to the indoor electric grill, I’ve had some strange, unscientific but supremely tasty successes with some phenomenally healthy flavor combinations. This post is devoted to my new favorite recipe for grilled chicken thighs. If you’ve been following my blog, you know how I sing the praises of  dark meat. If you’re not on board yet, check this post out, then re-join us. Before I tell you the proportions, I’ll discuss the health benefits of each item. This way, while you’re cooking, you’ll be stimulated not only by the flavors, but also about the favor you’re doing… Dark meat has taken an unreasonable fall from grace over the years. It’s scrumptious, so block the noise of those folks who speak of its unsavory implications. At your next shopping excursion, choose dark meat over white meat; its health benefits are numerous and as an ancillary benefit, cheaper, too. I remember Thanksgiving with my grandfather, who turns 100 in June. He’d skip right over the white meat for the dark, one out of his wide array of very opinionated actions. If you reached for the white, he’d roll his eyes. “Soft,” his countenance suggested. I went through the…