Toby Keil
Executive Chef
Last night I grilled up some bird thighs for din din, we also had some corn on the cob and a green salad. Sorry no salad pics. I marinated the chix in lemon juice, orange juice, sage, ginger, some soy sauce, a little garlic and a few drops oh hot sauce. It came out good but next time I’ll double the ingredients and let it sit a little longer in hopes that more of the marinade flavor gets into the chicken. Sorry for the last picture folks (Griff) the weather in SoCal is hot...just rubbing it in a little