We had marinated, wrapped chicken thighs here, with grilled veggies and corn on the cob. The thighs are marinated in 2/3 cup peppercorn ranch dressing with 2 tablespoons of Sriracha sauce stirred in (for a couple of hours). Then rolled tight in bacon, pinned with a toothpick. Grill until internal temp is 165 and the bacon is cooked. You can add more Sriracha sauce if you like it spicier.