How long do I grill a chicken breast on the goerge forman?

racoon02 · 05-16-2005, 11:20 PM

Question is the topic.

Thanks in advance

Emma-Leigh · 05-17-2005, 12:53 AM

Quote:

Originally Posted by racoon02

Question is the topic.

Thanks in advance

Until it is cooked??

Seriously though - it depends on the grill strength, temperature and the thickness of the chicken breast!

LAM · 05-17-2005, 01:22 AM

for a thick breast (1.5-2") that's thawed 8-9 minutes is enough

BulkMeUp · 05-17-2005, 09:21 AM

and DONOT press down on the lid when it is cooking.

joesmooth20 · 05-17-2005, 11:15 AM

make sure you use some pam on it too or else it sticks and just comes out all crappy.
through a lil garlic pepper on there. I go about 4mins on each side and it never fails.

kraziplaya · 05-17-2005, 07:11 PM

i marinade my chicken and prop the foreman grill so its level....then i just grill each side until done...i have never tried freezed chicken breast..dont put the lid down...a average size breast takes less than 10 minutes... about 4 on each side...sometimes i actually cut into the chicken to make sure its done

musclepump · 05-17-2005, 07:19 PM

I never liked my George. Too much of a pain to clean.

SPIKE1257 · 05-17-2005, 07:31 PM

Don't the George Forman grill come with instructions, and a recipe book ? This isn't rocket science.

derekisdman · 05-17-2005, 07:42 PM

Bah the foreman grill sucks. My chicken always comes out hard and crispy on each side, seems like it has to be that way otherwise the inside won't be completely done. So much better on a regular grill. Mmmmm.

musclepump · 05-17-2005, 07:42 PM

Don't you have another bio to be working on, Spike?

SPIKE1257 · 05-17-2005, 07:44 PM

Quote:

Originally Posted by musclepump

Don't you have another bio to be working on, Spike?

The Monkey Man · 06-16-2005, 09:57 PM

1. Cook Chicken...

2. Eat Chicken...

Huh-huh... Dumass

Rocky_B · 06-17-2005, 12:36 AM

Quote:

Originally Posted by The Monkey Man

1. Cook Chicken...

2. Eat Chicken...

Huh-huh... Dumass

ya lets all cook chicken for an undetermined amount of time, not check if its ready and get poisoned from salmonella!

The Monkey Man · 06-17-2005, 09:17 AM

Quote:

Originally Posted by Rocky_B

ya lets all cook chicken for an undetermined amount of time, not check if its ready and get poisoned from salmonella!

Yes, but die and be quick about it... I tire of these interruptions

BigDyl · 06-17-2005, 01:35 PM

Roasted chicken with cream sauce:

Have George pound the chicken into submission first using a few left jabs and then a right hook for good meassure.

Next, have George grab the chicken by the neck and proceed to choke it.

Finally Bake the chicken in the GFG for 12 minutes on medium or until dead.

BulkMeUp · 06-17-2005, 02:22 PM

Quote:

Originally Posted by BigDyl

Roasted chicken with cream sauce:

Have George pound the chicken into submission first using a few left jabs and then a right hook for good meassure.

Next, have George grab the chicken by the neck and proceed to choke it.

Finally Bake the chicken in the GFG for 12 minutes on medium or until dead.

I dont see when and where the cream sauce come in the process of that recipie.

cappo5150 · 06-18-2005, 12:40 AM

I never close the lid on my foreman grill. It burns faster that way. Just grill each side for about 6-7 min.

**calalily1972** · 06-18-2005, 12:52 PM

Buy yourself a cheap meat thermometer. You can get one for about 2-3 dollars. Insert into the chicken the long way (sideways), not straight down and once it reaches 170 it is done. Fail-proof!

rks1969 · 06-18-2005, 09:31 PM

3-4 minutes per side. Longer if you like the dark grill marks. I always flatten out the chicken before cooking. Like restaurants do --down to about /1/2 or 3/4 of an inch. Cooks thru faster & stays moist that way & packs easier so you can carry more food.

SPIKE1257 · 06-18-2005, 10:11 PM

Didn't this book come with your grill ?

ectomorpheus · 06-20-2005, 06:49 PM

Quote:

Originally Posted by rks1969

3-4 minutes per side. Longer if you like the dark grill marks. I always flatten out the chicken before cooking. Like restaurants do --down to about /1/2 or 3/4 of an inch. Cooks thru faster & stays moist that way & packs easier so you can carry more food.

what do you use to flatten out the chicken?

Emma-Leigh · 06-20-2005, 08:14 PM

Quote:

Originally Posted by ectomorpheus

what do you use to flatten out the chicken?

Put the meat between two sheets of non-stick baking paper/grease proof paper and then use a rolling pin or you a meat-hammer.... If you don't have either a can will also work.

Rocky_B · 06-20-2005, 08:27 PM

there is a tool called a 'meat hammer'? I gotta get me one of those

ectomorpheus · 06-20-2005, 09:28 PM

Quote:

Originally Posted by Emma-Leigh

Put the meat between two sheets of non-stick baking paper/grease proof paper and then use a rolling pin or you a meat-hammer.... If you don't have either a can will also work.

thanks for the tip emma

ReelBigFish · 06-21-2005, 12:07 AM

Quote:

Originally Posted by Emma-Leigh

Put the meat between two sheets of non-stick baking paper/grease proof paper and then use a rolling pin or you a meat-hammer.... If you don't have either a can will also work.

the bottom of a medium or large stock-pot or frying pan works too.

rks1969 · 06-21-2005, 09:48 PM

All of those are good suggestions to flatten the chicken,but I just use a large cleaver sideways.

05-16-2005, 11:20 PM	#1
racoon02 Tiny Tom Join Date: Apr 2003 Location: Clear Lake, Texas Posts: 353 Photos: 8	How long do I grill a chicken breast on the goerge forman? Question is the topic. Thanks in advance Lift hard, or go home! Zed : Bring out the Gimp. Maynard : But the Gimp's sleeping. Zed : Well, I guess you're gonna have to go wake him up now, won't you?

05-17-2005, 01:22 AM	#3
LAM Gym ratt/Part-time pimp Join Date: May 2002 Location: Las Vegas, NV Posts: 7,384 Photos: 2	for a thick breast (1.5-2") that's thawed 8-9 minutes is enough Dumbest statement made in the Anabolic Zone for Nov TBD ----------------------------------------------------- What you talking about Willis ?

05-17-2005, 07:19 PM	#7
musclepump Celebrity PersonalTrainer Join Date: Nov 2004 Posts: 6,669 Photos: 128	I never liked my George. Too much of a pain to clean. Let's all join together and SPEAK ENGLISH IN AMERICA.

05-17-2005, 07:42 PM	#9
derekisdman RAWR! Elite Member Join Date: May 2003 Location: Michigan Posts: 1,294	Bah the foreman grill sucks. My chicken always comes out hard and crispy on each side, seems like it has to be that way otherwise the inside won't be completely done. So much better on a regular grill. Mmmmm. Homer: Hey! I saved your life! That egg sandwich could have killed you by cholesterol. Lenny: Pfft, forget it, Homer. While it has been established that eggs contain cholesterol, it has not yet been proven conclusively that they actually raise the level of serum cholesterol in the human blood stream.

05-17-2005, 07:42 PM	#10
musclepump Celebrity PersonalTrainer Join Date: Nov 2004 Posts: 6,669 Photos: 128	Don't you have another bio to be working on, Spike? Let's all join together and SPEAK ENGLISH IN AMERICA.

05-17-2005, 09:21 AM	#4
BulkMeUp ..is bulking up! Elite Member Join Date: Apr 2004 Location: Cana-dah Posts: 5,636	and DONOT press down on the lid when it is cooking.

05-17-2005, 11:15 AM	#5
joesmooth20 Registered User Join Date: Apr 2004 Location: Wilmington, nc Posts: 1,068	make sure you use some pam on it too or else it sticks and just comes out all crappy. through a lil garlic pepper on there. I go about 4mins on each side and it never fails.

05-17-2005, 07:11 PM	#6
kraziplaya Registered User Join Date: Mar 2005 Location: VA Posts: 527 Photos: 1	i marinade my chicken and prop the foreman grill so its level....then i just grill each side until done...i have never tried freezed chicken breast..dont put the lid down...a average size breast takes less than 10 minutes... about 4 on each side...sometimes i actually cut into the chicken to make sure its done

05-17-2005, 07:31 PM	#8
SPIKE1257 Registered User Join Date: Jun 2004 Location: New York Posts: 1,532	Don't the George Forman grill come with instructions, and a recipe book ? This isn't rocket science.

06-16-2005, 09:57 PM	#12
The Monkey Man Magical Apelikemenace Elite Member Join Date: Mar 2005 Location: New Delhi, India Posts: 14,393 Photos: 57	1. Cook Chicken... 2. Eat Chicken... Huh-huh... Dumass Have Problems?... Chances are its due to overpopulation Save The Oceans, Save the Planet, Save Your Family, Save Yourself!

06-18-2005, 12:40 AM	#17
cappo5150 Senior Member Elite Member Join Date: Sep 2003 Location: Venice, CA Posts: 2,320 Photos: 1	I never close the lid on my foreman grill. It burns faster that way. Just grill each side for about 6-7 min.

06-18-2005, 12:52 PM	#18
calalily1972 Moderator Moderator Join Date: Apr 2002 Posts: 22,438 Photos: 1	Buy yourself a cheap meat thermometer. You can get one for about 2-3 dollars. Insert into the chicken the long way (sideways), not straight down and once it reaches 170 it is done. Fail-proof!

06-18-2005, 09:31 PM	#19
rks1969 KUTTIN'UP Join Date: Dec 2001 Location: Lexington,North Carolina Posts: 236	3-4 minutes per side. Longer if you like the dark grill marks. I always flatten out the chicken before cooking. Like restaurants do --down to about /1/2 or 3/4 of an inch. Cooks thru faster & stays moist that way & packs easier so you can carry more food. YOU CAN SPEND YOUR TIME ANY WAY YOU WANT ,BUT YOU CAN SPEND IT ONLY ONCE. MAKE IT WORTH IT!!!!!!

06-18-2005, 10:11 PM	#20
SPIKE1257 Registered User Join Date: Jun 2004 Location: New York Posts: 1,532	Didn't this book come with your grill ?

06-20-2005, 08:27 PM	#23
Rocky_B Registered User Join Date: Jul 2004 Location: Canada Posts: 446	there is a tool called a 'meat hammer'? I gotta get me one of those IMA BEAST

06-21-2005, 09:48 PM	#26
rks1969 KUTTIN'UP Join Date: Dec 2001 Location: Lexington,North Carolina Posts: 236	All of those are good suggestions to flatten the chicken,but I just use a large cleaver sideways. YOU CAN SPEND YOUR TIME ANY WAY YOU WANT ,BUT YOU CAN SPEND IT ONLY ONCE. MAKE IT WORTH IT!!!!!!

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