Yes. Maillard reaction occurs between 140C and 165C, accelerating as the temperature rises. Caramelization occurs above 170C.

Since there isn’t that much of a temperature difference between these stages, and because something with the very complex chemistry, shape, and structure of food is difficult to heat evenly, in real cooking you’ll get Maillard browning and caramelization happening at the same time in different parts of the food. You can of course increase the amount of caramelization by using a sugar-based marinade or sauce, and this is why barbecue sauce is so popular!