Toby Keil
Executive Chef
Last night I fired up the Chaney and grilled some chicken breasts and a few thighs. I injected the breasts with fresh orange juice then tossed em on the grill. Cooked em skin side down so the skin got nice and crispy then flipped em over and basted em for the remainder of the cook. They came out really tender and juicy. Today I'm smokin a brisket on my WSM and some salmon on the offset.
Chicken on the grill
Chicken is ready
Chicken on the grill
Chicken is ready