What to do with my thighs

I roasted a couple o' dozen thighs last night. Started with a mojo marinade for about four hours. Then i rubbed them with some Montreal chicken rub. I put them on the grill at about 300 degrees and cooked them for an hour (175). I "tested" two last night and they passed 8). Now here's my dilema. The wife is out of town and the boy is coming for dinner tonight with his serious squeeze. I fed them green chile stew with smoked shoulder last week so I want to do something a little less Southwest this time. Ideas Please! (As always thanks for looking and commenting.)

At the moment I'm leaning towards chix and grits. Yellow grits with roasted anaheims, ham and of course pulled thigh meat. I'll roast some asparagus coated with evoo and seasonings. I'll report back on the results.

The chix and grits was da bomb. I made the grits with chicken stock and some butter then sauteed some onion with a roasted anahiem and a roasted poblano and some juliened ham. I threw the pulled thigh meat in at the last minute to heat it up then put the whole mess into the grits and topped it with some green onions. I served it with a salad. I forgot about the asparagus though. My son's girl friend had two full helpings and nibbled a little thirds. I like this girl a lot! Sorry about the lack of pictures. I was going to shoot the leftovers but there weren't any.