trim em up, take out the cartilage. marinade in some garlic, ginger, soy sauce, srarachi, sugar and fish sauce. indirect grill em. Serve with tossed with some soba or thai rice noodles, lightly coated in sesame oil, and some carrot, cucumber cut into matchsticks, bean sprouts, fresh cheffonade (roll up stacked leaves into a tube and slice thin) of basil, and some chopped peanuts. Eat as a noodle salad tossed with your favorite asian dressing or use as a filling for lettuce wraps and serve with favorite asian dipping sauce.
You could also braise in a liquid of beer, peeled tomatoes, chopped onion and garlic, a little water, chicken bullion, a couple bay leaves , SnP and serve with some roasted potato and carrots.