Grilled chicken is lousy out of the George Foreman!

amother ↓

Wed, Oct 18 2006, 10:21 am

Chicken cutlets coming out of the George Foreman look more steamed than grilled- they're wet and wrinkled looking. I've been told from a few other people that the George Foreman doesn't get hot enough to grill properly. Does anyone get professional results with grilled chicken breasts on the George Foreman? Please advise. Thanks.

chocolate moose

Wed, Oct 18 2006, 10:27 am

Most people can't use it well, but some can. My coworker used to grill chicken and fish with sweet potatoes and such. She used to love it.

Perhaps it's a matter of taste, too.

Imhappy! ↓

Wed, Oct 18 2006, 10:37 am

I use the foreman for emergency only.but many people I know use it all the time. Try using your favorite sauces it will enhance the taste.
I know people grill veggies like squash and peppers. never worked by me..

well all of you who so use the foreman can u share recipes and tips with us??

BTW when I do cutlets in the foreman I use Mayo instead of eggs so its comes out softer.

mimsy7420 ↓

Wed, Oct 18 2006, 10:43 am

It tastes better if you marinate the chicken pieces first. And nice plump pieces are also better cuz the george gets rid of a lot of the fat.

shopaholic

Wed, Oct 18 2006, 10:45 am

Again, only1, I agree. You need to use fat pice, not thinned cutlets, & I let them sit in some sort of sauce for an hour or 2 in the fridge to marinate. Than they are fine. Obviously they are going to be drier than fried cutlets, but they are still good & much healthier. They are also good to put in chicken avocado wraps.

↑ amother

Wed, Oct 18 2006, 10:51 am

The problem isn't the taste- the problem is the texture- they're supposed to be dry after being grilled, instead they're oozing loads of liquid.

DefyGravity

Wed, Oct 18 2006, 10:54 am

Why the heck does this complaint need to be done anonymously?

↑ mimsy7420 ↓

Wed, Oct 18 2006, 10:58 am

amother wrote:

The problem isn't the taste- the problem is the texture- they're supposed to be dry after being grilled, instead they're oozing loads of liquid.

why do you want them dry??????

↑ Imhappy! ↓

Wed, Oct 18 2006, 11:00 am

amother wrote:

The problem isn't the taste- the problem is the texture- they're supposed to be dry after being grilled, instead they're oozing loads of liquid.

what a private post OMG!

Rolling Eyes

wy don't u try to leave the chicken in longer?? I also tilt the gril a bit to let the liquid run down.

↑ Imhappy!

Wed, Oct 18 2006, 11:01 am

I line the foreman with baking paper this way it stays nice and clean!!

↑ mimsy7420 ↓

Wed, Oct 18 2006, 11:02 am

Imhappy! wrote:

I line the foreman with baking paper this way it stays nice and clean!!

That's genius!

cindy324 ↓

Wed, Oct 18 2006, 12:57 pm

I also never liked the results from the george foreman grill. It's sitting in my closet untouched for the last 5 years.

Raisin

Wed, Oct 18 2006, 4:21 pm

Cindy, don't throw it out. It's great if you travel without access to kosher resturants. You can use it in your hotel room to cook meat or fish.

↑ mimsy7420 ↓

Wed, Oct 18 2006, 4:23 pm

We went somewhere this summer that was very tropical, and not a jew in sight, and we lived off our george foreman. It's great for vacations!

↑ cindy324

Wed, Oct 18 2006, 9:35 pm

Rivky, it really does not make the chicken taste good. I'd rather live on fruits and veggies, yogurt and whatever else I can find kosher in local supermarkets if I'm traveling. If that means living on Haagen Dazs,Entenmanns' , or Hershey bars for a week...I'll "suffer" Very Happy

Mevater ↓

Thu, May 03 2007, 12:04 pm

Last night I grilled chicken cutlets that were coated in spices and herbs with a little ketshup and honey, and y'know what- it was quite good. I think I didn't let them grill as long as usual. I might have been over grilling them before.

I still wonder though why I get an allover browning rather than striped sear marks, being that it has those stripes on the grill.

↑ mimsy7420

Thu, May 03 2007, 12:19 pm

It depends how big the piece of chicken is, and how you long you cook it for to get those sear marks.

↑ Mevater

Thu, May 03 2007, 12:32 pm

only1 wrote:

It depends how big the piece of chicken is, and how you long you cook it for to get those sear marks.

Are you saying that you get the professional looking stripes? All I've ever gotten is an allover browning, no matter the thicknesss or the length of time.

Beauty and the Beast

Mon, May 28 2007, 2:16 pm

just had chicken last night on the goerge forman.....
omg.. it was delicious.
we put regular chicken bottoms on, never did that.... was so delicious!
half an hour, and it was soft, and grilled.

superduper

Mon, May 19 2008, 4:03 pm

Beauty and the Beast wrote:

just had chicken last night on the goerge forman.....
omg.. it was delicious.
we put regular chicken bottoms on, never did that.... was so delicious!
half an hour, and it was soft, and grilled.

what sauce/spice do u put to give it taste????