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Recipes and Grilling Tips from KosherEye.com
We prefer to grill chicken thighs and legs, but often times we add a breast or two for guests who prefer white meat. The dark meat always stays moister. We preheat the grill (be sure it’s clean) and brush on olive oil. Place the chicken on the preheated grates, and cook for about 15 minutes before turning. Turn, and allow to cook about 15 more minutes. Now it’s time for the BBQ sauce of your choice. If you like a mustard based sauce, we recommend Johnny Harris. If you like a traditional tomato based sauce, our favorite is Bone “Suckin original. Brush the sauce on both sides and allow to grill about 10 minutes more per side. Finished temperature should be about 165. This chicken can be fully prepared on the grill, or finished in an oven.
Grilling Corn or Vegetables
Shuck, wash and dry corn; choose vegetable such as summer squash, onions, scallions, asparagus. Brush the vegetables with oil - place vegetables directly on a disposable grill pan…and flip often with tongs. Add spices toward the end of cooking. Vegetables are ready when tender.
Squares of Graham crackers
Squares of parve or milk chocolate
Place a graham cracker square on a square of foil; layer with a square of chocolate, 2 marshmallows and another square of graham cracker – close all 4 sides so ingredients are completely wrapped. Place on grates of preheated hot grill. Leave for 2-3 minutes, flip, and allow to stay on grill for about 2 minutes more. Remove with tongs and check that all ingredients are melted. Recipe is Kosher parve or dairy