| Re: george foreman grills
Nothing wrong with some dry seasoning with a little olive oil used to hold it to the chicken. If you use a tblsp of Olive Oil for say 3 or 4 breasts it tends to hold the moisture in better.
I always cut my chicken up rather than grilling it whole. Only takes 5 mins tops. If you keep it nice and moist during the cooking there is no problem reheating it.
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