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Forum
-> Recipe Collection
-> Chicken/ Turkey
HAPPYMOMMY
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 Wed, Jun 10 2009, 10:21 pm
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I'd like to try grilling chicken on a george foreman, but I want the chicken to stay juicy and moist. Any advice?
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ShakleeMom
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Wed, Jun 10 2009, 10:24 pm
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keep making slits with a pointy knife. the MOMENT the juice runs out clear and not pink, it's done.
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HAPPYMOMMY
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Wed, Jun 10 2009, 10:26 pm
So I just place the raw chicken on the grill without any seasoning?
When do I start making the slits? And after all those slits do I end up serving deformed chicken bottoms?
Approximately how long should the grilling process take until it's done?
Thanks!!
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ShakleeMom
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Wed, Jun 10 2009, 10:28 pm
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Max 20 minutes, but put it on first and add the seasoning the last few minutes because sweet sauces (such as steak sauce) turn black if you put it on in the beginning.
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ra_mom
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Wed, Jun 10 2009, 10:31 pm
Btw, bone-in chicken thighs come out splendidly juicy and tastey on the George Foreman.
Don't use whole chicken bottoms though, as they don't cook evenly.
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HAPPYMOMMY
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Wed, Jun 10 2009, 10:33 pm
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Thanks shaklee and ra_mom, but I still don't get what I'm supposed to do in regard to the 'slits'?
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ShakleeMom
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Wed, Jun 10 2009, 10:35 pm
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Ok, here's a deal. 1 slit every minute past 13 minutes.
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ra_mom
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Wed, Jun 10 2009, 10:40 pm
The way I do the chicken breasts is I marinate them in lemon juice, soy sauce and garlic powder for a few minutes. (I find that the lemon juice helps it retain some of the juices.)
I haven't grilled in a while, and I just looked up my notes, and now I am changing my post.
Preheat the grill.
Grill cutlets for 5 minutes. Flip to other side and grill for another 2 minutes. Pull out the plug to turn off the Foreman. Then allow chicken to sit for another 2 minutes.
If the cutlets are thick, make diaginal slits in them before you start marinading.
But use you judgement throughout the process.
Last edited by ra_mom on Wed, Jun 10 2009, 11:53 pm; edited 2 times in total
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RightOnTarget
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Wed, Jun 10 2009, 10:44 pm
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I keep pouring back the seasoning that drips out. That keeps the chicken or meat from drying out.
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HAPPYMOMMY
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Wed, Jun 10 2009, 10:44 pm
Shakleemom and ra_mom to the rescue!
I can't wait to try it!
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workingmom3
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Thu, Jun 11 2009, 11:43 am
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if you brine the chicken breasts first they will stay very juicy . just soak them in a bowl of salt water for at least an hour, then rinse ,pat dry and season as you wish.
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usher
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Thu, Jun 11 2009, 11:53 am
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I use parchment paper and "wrap" the chicken in it. The juices stay inside and the chicken cooks in it.
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ShakleeMom
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Thu, Jun 11 2009, 12:04 pm
| usher wrote: | | I use parchment paper and "wrap" the chicken in it. The juices stay inside and the chicken cooks in it. | And the machine stays clean. We use this method for grilled cheese sandwiches too in the grille cheese maker... No scrubbing dried up cheese!
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mommalah
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Thu, Jun 11 2009, 12:21 pm
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I wouldn't foreman grill for more than 8 minutes total or they will be dry.
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HAPPYMOMMY
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Thu, Jun 11 2009, 2:02 pm
Thanks for your help ladies!
I can't wait to try it.
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ra_mom
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Thu, Jun 25 2009, 9:08 pm
I just wanted to add that bone-in chicken thighs take much longer to grill than chicken breasts. Grill until done (check by piercing the chicken), and nice brown grill marks appear. (Turn chicken halfway through.)
Also, for approximate amounts of the soy sauce/lemon juice marinade: use APPROXIMATELY 3 Tbsp soy sauce, 1/4 tsp lemon juice, 1/2 tsp garlic powder, and 1/4 tsp salt (optional).
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willow
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Thu, Jun 25 2009, 10:12 pm
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Is there a way to have that grilled moist taste by doing it in the oven?
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flowerpower
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Thu, Jun 25 2009, 10:16 pm
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Yes, you cover it well and don't overbake.
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ra_mom
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Thu, Jun 25 2009, 10:20 pm
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I find plain chicken breasts in the oven to be too dry on their own. Unless I slice the cutlets on a diagonal after baking covered, and serving the slices over a bed of rice or salad. Or if they're breaded.
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MommyLuv
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Thu, Jun 25 2009, 10:22 pm
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marinade for a couple hours beforehand.
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