Cooking on a George Forman
So at the suggestion of several people here I bought a George Forman grill. I'm not really good at cooking. I have tried to cook chicken but it seems to come out really dry. The instruction in the GF manual say to cook it for 9 mins. Anyone else have this issue? Any suggestions on how to make the chicken turn out better using the GF grill?
I've never cooked meat on mine (just veggies or pitta stuffed w/ veggies + cheese to make a panini-type sandwich!) but my mom uses hers all the time- she marinades chicken/salmon first, then adds extra marinade half way through.
Make sure it's pounded flat so you can shorten the cooking time (and have a jar of salsa on stand-by in case it is really dry when you go to eat it 
)
Actually I did pound it flat. Perhaps since I did that I should have shortened the cooking time. Didn't think about that. Told you I don't cook.....
I've found that you really have to shorten the cooking time with the GF grill. Pounded chicken....I'd try 5 minutes. If it is not done, put back on for 1 minute and check again. Those grills cook food REALLY fast!!
I've also found that the cooking times provided with my Foreman grill are too much. On average, I have to shorten them by 1-2 minutes or things get overcooked, even if the thickness of the meat matches with the estimate. You can always put under done stuff back on - over done stuff you're stuck with or have to throw away.
You don't want to cook the stuff to death... since it applies high heat from both sides at once, it cooks the food super quickly.
l slice open the chicken breast or butterfly it if u want to get technical, then cook no more than 3mins and it is moist and not pink at all.
Yep sounds like over cooking, make sure it's not pink inside and you should be good, you don't have ot cook as long as the directions say just no pink inside.
A slight hijack of the thread here, but while we are on the subject of George Forman grills, do you guys know of any good sites with recipes for using that grill? I just got one for Christmas and would like some recipe ideas.
Juicy chicken breast meat from the foreman grill?
I HAZ IT!
Ive found an easy way to get really moist chicken from my foreman grill. Its not scientific but always works.
I start with John Soules seasoned raw chicken breast - comes in bag in the chicken section. I believe the marinade helps with the moistness.
I slice the thickness in half, for thicker sections thirds although pounding it should provide the same affect. This also creates serving size and smaller pieces.
I place on preheated foreman and only allow a few minutes before checking the smallest pieces with a knife cut into the center. These are pulled off with no sign of pink. Within a few more minutes, pull off the next sized pieces. The remaining thickest pieces are shifted to the center to finish and again just a few minutes.
This way the chicken is removed at the soonest sign of being finished and not a second more. Prior Ive created dry chicken breast but not since converting to this method. Im not cook but this works.
hmm l only rub on salt and pepper and l get moist all the time, l must be lucky with foreman
I had to cook my fish on it yesterday. I used PAM spray olive oil on aluminum foil and wrapped the seasoned fish in it. It was delish!
I will try it with chicken tonight, i could never get moist chicken on the foreman, and I am too paranoid to only cook it for 3 or 4 minutes. Try it out, i think the aluminum foil will do wonders for moistness.... i'll let u know how mine turned out tonight.
Original Post by clharr:
I just got one for Christmas and would like some recipe ideas.
Google it. I'm so surprised that many people don't do that first.
I do not use my GF grill any more since there is much better way to make chicken.
Cook it on stove top in a non stick skillet with cooking spray and beef stock. It comes out juicy and delicious in about 10 min.
Let me know if you want the recipe.
Original Post by natasa83:
I do not use my GF grill any more since there is much better way to make chicken.
Cook it on stove top in a non stick skillet with cooking spray and beef stock. It comes out juicy and delicious in about 10 min.
Let me know if you want the recipe.
I poach in the oven, but I feel like our methods may be similar. Why beef stock?? Chicken seems like the obvious stock to me. I use stock or water, flavoured with whatever I fancy that day.
The GF stays for butterless grilled cheese and other grilled sandwiches.
