Josh you are still at newcomer here.

Many years ago it was what I described above, and it never really caught on in the way that a half "spring" chicken did in the States.

About 10-15 years ago the chicken industry tried to figure out what to do with all the thighs that they had and they invented PARGIOT which was deboned dark thigh meat. This was perfect for BBQ and roasting and became an instant hit despite its' outrageous price

The younger generation never remembered the previous usage of the word.

Betay'avon, got to run the grill is hot and ready