Broiled Chicken Thighs with Polska Kielbasa

In a medium bowl, whisk together the black pepper, garlic powder, olive oil, soy sauce, and teriyaki sauce until well combined. Set aside a few tablespoons of the mixture in a separate clean bowl for brushing near the end of cooking.

Pat the chicken thighs dry with paper towels. Slice the Polska kielbasa into thick coins so the pieces brown without drying out.

Arrange the chicken thighs and kielbasa coins in a single layer on a broiler pan or a foil-lined rimmed baking sheet fitted with a rack. Spoon or brush the soy-teriyaki mixture over the meat, coating the chicken well.