Toby Keil
Executive Chef
Picked up some boneless skinless chicken for dinner. I started the charcoal then I seasoned a breast and a thigh for me with lemon pepper, the rest I basted with Blues Hog for the wife and kids. Along with a nice green salad, I also blanched some brussel sprouts and pan fried em with evoo, garlic, salt & pepper. All in all it was a pretty healthy dinner.
Chicken ready for the grill.
My plate.
Chicken ready for the grill.
My plate.