Won't get to cook for a couple of days. We have lots of frozen meat, but want our usual veggies. The veggies are surprisingly durable, and reheat well for days.
So here's a double cook of veggies to cover one dinner and three lunches.
Chicken thighs were marinated 24 hours in teriyaki, done raised grid at 400 for 15 minutes then flipped for 10 more until internal was in the high 170s. We always blacken the skin on teriyaki chicken, but we don't eat it. The inside is moist and tender.
Veggies done direct, raised grid at 350 for 15 minutes before the chicken went on, then stirred every 10 minutes until the meat was done.
Pics to follow.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys