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Advice needed on grilling chicken

19 posts in this topic

Hi all,

I'm getting my new George Foreman's Grill tomorrow and I just wanted to ask

what's the quickest way to add some flavour to the chicken without having to

make a marinade and leaving it over night.

I just literally want something quick and clean that adds a little taste to the

chicken without making it unhealthy. I'm not overly fussy about taste :-)

Will be eating it with vegetables and rice.

Thanks

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Look along the herbs and spices section in the supermarket. There is always dry rubs/seasoning mixes for chicken. Get one of those. Works a treat.

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You can buy ready made marinades from tesco and asda pretty cheap!!!!i use them and can't grumble.

Could also use pesto or pasta or curry sauce once its cook,just mix it up!!

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Thanks for all the suggestions guys.

The dry rubs and lemon seems to be easiest way at the moment so I'll

give them a go first tomorrow.

With the ready made marinades, do I just coat the chicken in them and

then whack everything into the grill? Wouldn't the marinade stick to the

grill and make it a b*tch to clean lol.

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Just made some grilled chicken on my George Foremans and I must say it tasted

amazing :-)

Sprinked very little Paprika on it and had it with rice and veg. I thought a lot of fat

would have seeped into the fat catching tray but nothing came out lol.

Tomorrow I shall try lemon juice on chicken.

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Just made some grilled chicken on my George Foremans and I must say it tasted

amazing :-)

Sprinked very little Paprika on it and had it with rice and veg. I thought a lot of fat

would have seeped into the fat catching tray but nothing came out lol.

Tomorrow I shall try lemon juice on chicken.

How much fat did you think was in a chicken breast then?

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I love using the Foreman grill, however i find its even better if you put a small bit of water in a pan, add some paprika, chili powder, ground basil, a tiny bit of salt and pepper and cook it all. The water helps to cook the chicken and creates a little sauce with nothing bad in it. No oil, no frying. Just use a non stick pan. It makes a change from grilled as grilling can sometimes dry the chicken out.

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How much fat did you think was in a chicken breast then?

Well from the reviews I read online about the grill, a lot of customers complained about how the tray

wasn't catching the fat when grilling chicken, beef, etc so I assumed something would have come out lol.

There literally wasn't a drop of fat to be seen anywhere.

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Well from the reviews I read online about the grill, a lot of customers complained about how the tray

wasn't catching the fat when grilling chicken, beef, etc so I assumed something would have come out lol.

There literally wasn't a drop of fat to be seen anywhere.

Fatty meats maybe, burgers defo, but chicken breast has hardly has any fat in it.

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Well from the reviews I read online about the grill, a lot of customers complained about how the tray

wasn't catching the fat when grilling chicken, beef, etc so I assumed something would have come out lol.

There literally wasn't a drop of fat to be seen anywhere.

Your not going to get much fat come off chicken. I have cooked burgers on my grill and the fat came off that into the drip tray with no problem.

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I like making mixes of herbs and spices etc, maybe some more interesting ingredients like cocoa etc.

My latest blend I like to rub on my chicken (on the meat at the moment) is:

- mixed peppercorns

- Ground Cumin

- Dry Mixed Italian herbs (Schwartz, not the cheap Tesco ones, as they don't have a nice blend of herbs IMO)

- A small pinch of ground Nutmeg

Put in a mortar and bash and grind until the ingredients are blended (peppercorns might need a little extra work. I have a rather suggestive Jamie Oliver shaker ting), then rub onto meat.

What I do at the moment is get heatproof bowl, with some water in it whack that in the bottom of a pre heated oven, 190 degree C (fan oven), then drizzle a little olive oil (or what ever you want) over the breast, rub on the blend and cook on the middle shelf for 30 solid minutes. Water in the bowl keeps it nice and moist, and if thick enough, the blend makes a really nice coat of flavor, chuck soem cracked garlic cloves on the breast whilst cooking to impart flavor in breast and cook clove to a sweet softness. And if you are being really fancy, add some herbs/leaves to the water bowl for a hint of that flavor.

Blend will work fine on the Forman to.

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I wrap my chicken in foil before grilling, this keeps them moist and most importantly saves cleaning the grill!

Oops, just noticed how old this thread was. Sorry for bumping.

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I wrap my chicken in foil before grilling, this keeps them moist and most importantly saves cleaning the grill!

Oops, just noticed how old this thread was. Sorry for bumping.

yes but it poaches not grills!!!!

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