The wife wanted lemon pepper chicken and I wanted teriyaki so I made both. Cooked the thighs over red oak wood on the Santa Maria Grill. Seasoned 5 thighs with lemon pepper seasoning and 5 with lawrys and black pepper. When the thigh hit around 145 internal temp I took the skin off of the 5 seasoned with Lawrys and brushed on teriyaki sauce and turnd every few minutes. I forgot to take a pic with the sauce on them when they were on the grill
Sauteed a couple of bags of cole slaw mix cabbage in a carbon steel wok.
and some California style veggies on the disco
Served the teriyaki chicken over a bed of the cabbage, some brown rice that was made on the stove and some of the CA style veggies. Drizzled a little more teriyaki sauce over everything too.