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

[racoon02]

Question is the topic.

Thanks in advance

 

[Emma-Leigh]

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]

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

 

[BulkMeUp]

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

 

[joesmooth20]

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]

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]

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

 

[SPIKE1257]

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

 

[derekisdman]

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]

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

 

[SPIKE1257]

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

 

[The Monkey Man]

1. Cook Chicken...

2. Eat Chicken...

Huh-huh... Dumass

 

[Rocky_B]

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]

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]

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]

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]

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

 

[Jodi]

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]

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]

Didn't this book come with your grill ?

 

[ectomorpheus]

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]

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]

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

 

[ectomorpheus]

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]

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]

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