Question for those who actually use a George Forman Countertop Grill?

Question

I am looking for some good recipes for chicken breasts that i can make on a george forman grill. I've tried making something before but the chicken came out all dry and hard. Any suggestions?

Answer 1

The grill as-you-know cooks whatever on both sides, at the same time. I think everyone who first uses this or a similar product has trouble with "Chicken", being somewhat dry and a bit tough. A couple of suggestions that work for me;
*Place unfrozen poultry, fish & meats in the grill
*Marinate first
*Reduce Heat and Cooking Time.
Once you have the hang of this grill, believe me you will love it.

Answer 2

Try marinating it before you grill it. There are a lot of packaged marinates but making your own is very simple. This is one of my favorites:

4 Fresh Boneless / Skinless Chicken Breasts
3 Limes, jucied
1 Bunch of Cilantro (Finely chopped)
1/4 Cup H2O (Water)
1/4 Olive Oil
Salt / Pepper

Put the chicken a ziploc plasic bag, add all ingredants and let still for 4-6 hours. I try to do this in the morning before I go to work.

Pre-heat George for about 5-8 mins and place your chicken on depending on the thickness of the breast 6-8 min.

Happy Grilling.

Answer 3

I agree with the others about overcooking it, but I am always worried the inside is not as done as the outside, so I just put it in the microwave for a bit longer, but it still has the grilled taste. I never thought of marinated, that sounds good.

Also for easier cleaning, when you are done cooking let it cool opened for a bit, then really soak some paper towels with soapy water and put in the grill and close the lid. It makes it easier to wipe down. Just make sure you cool it somewhat first or the towels just dry immediately.

Answer 4

I use a dry rub on it. But I make sure that the grill is completely hot before I put on the chicken. I drizzle on some olive oil or Pam spray and then drop the chicken onto the hot grill. I peek at it as soon as the aroma fills the kitchen. The big thing is to not let it dry out from overcooking.

Answer 5

Try marinating the chicken in some italian dressing, and don't cook for long, take the temperature to see if its done, the Forman grill cooks fast.

Answer 6

you can reduce the amount of moisture lost from chicken breasts by leaving the top open until the last minute to sear the skin.
a good reciepe is stuffed chicken breasts, make side cuts into the breasts open them out fill the interior with diced red peppers, (capsicum) and diced mushroom, i use the wild variety but button field mushrooms will suffice, dependant on how large the fillets are adjust the lengh of time cooking, clos the lid of the grill when you wish to brown/sear the breast. you can test the breast to see if cooked thoroughly by peircing to see if the fluid runs clear, secure each breast with a cocktail stick threaded through the breast, serve with a light cream sauce ,and baby spinnach and new potatoes, sprinke with fresh parsely. good cooking ,regards LF

Answer 7

That means that you are overcooking it. Make sure to marinate and follow the timing instructions on the book that comes with it. It really helps to not make meat tough. I use my Foreman mainly for panini sandwiches. you can grill them best if you prop the grill up so the fillings don't run out.

Answer 8

yes i do this all the time first dont put cold meat on the grill season with s/p and some poultry seasoning grill and dont serve right away let stand for about five min good luck

Answer 9

Just don't cook it for as long. Also, don't puncture it until you really think that it is ready. Cutting it open allows the juices inside to escape and run down into that little reservoir thing.

Answer 10

I love using my George Foreman grill, but I know what you mean about the chicken becoming dry. Here's a bunch of recipes I've used on it and they turn out great!

(I know it says use the BBQ or grill pan, but using the George Foreman works just fine)

Perfect BBQ Chicken

4 boneless skinless chicken breast halves (1 lb.)
1/3 cup KRAFT Classic Caesar Dressing
1/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce

PLACE chicken and dressing in large resealable plastic bag; seal bag. Refrigerate 30 min. to 1 hour to marinate; discard marinade.
PREHEAT grill to medium heat. Place chicken on grill; cover with lid.
GRILL 6 to 8 min. on each side or until cooked through (170°F), brushing with barbecue sauce during last few min. of grilling time.

Southwestern Chicken with Mango Salsa


1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup oil
1/4 cup lime juice
1/4 cup chopped cilantro
1 tsp. chili powder
6 boneless skinless chicken breast halves (1-3/4 lb.)
2 mangoes, peeled, chopped (about 2 cups)
1/2 cup chopped red pepper
1/2 cup chopped green onions

MIX salad dressing mix, oil, lime juice, cilantro and chili powder until well blended. Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangoes, red peppers and onions in medium bowl; cover. Refrigerate until ready to use.
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until cooked through.
SERVE with mango mixture.

Sesame Grilled Chicken and Veggies

2 medium zucchini, cut in half lengthwise
1/2 lb. mushrooms, stems removed
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix (use reduced oil method on pkg.)
2 cups MINUTE Brown Rice, uncooked
1/2 cup chopped fresh parsley

BRUSH vegetables and chicken with 1/2 of the dressing.
PLACE on grill over medium coals or on broiler pan. Grill or broil chicken 10 to 12 minutes or until cooked through, turning after 5 minutes and brushing occasionally with remaining dressing. Grill or broil vegetables 6 to 8 minutes or until tender, brushing occasionally with remaining dressing.
PREPARE rice as directed on package. Stir in parsley. Serve with chicken and vegetables.

Grilled Buffalo Chicken Sandwiches

1/4 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped green onions
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. olive oil
1/2 cup BULL'S-EYE Raging Buffalo Barbecue Sauce
4 crusty sandwich rolls, partially split
4 leaf lettuce leaves
2 medium tomatoes, cut into 4 slices each

PREHEAT grill to medium-high heat. Mix mayo and onions; cover. Refrigerate until ready to serve. Brush chicken with oil.
GRILL chicken 4 min. on each side. Brush lightly with barbecue sauce. Continue grilling 2 min. or until chicken is cooked through (170°F), turning and brushing occasionally with the remaining barbecue sauce.
SPREAD top halves of rolls with the mayo mixture. Place lettuce and tomato slices on bottom halves of rolls; cover with the chicken and tops of rolls.