Grilled chicken that tastes like fried

Hey I came across this by accident during the summer. You get a chicken breast let it thaw. Cover it with poultry seasoning and as much salt and pepper that you like. Get your George foreman grill and set it to the middle setting. Place the chicken breast seasoned side down and season the unseasoned side. close and let it cook for 8 and 1/2 minutes or until it is white on the inside. The seasoning froms a crust on the chicken and I think tastes a lot like fried chicken. I hope you like it.
-Kyle

3rd place discuss bodybuilding transformation comp.
"We are what we repeatedly do. Excellence, therefore, is not an act but a habit."
-Aristotle

George cooks good chicken! It tastes pretty good unseasoned too on a George Foreman grill (if you're too lazy to season like i am sometimes)!
 
Put chicken wings on the grill unseasoned and let them cook until they've almost quit sizzling (takes about 20-30mins) it cooks most of the fat out and whats left are the best wings EVER.

GT,

I cook my chicken the exact same way.

Me and my homie George always be cookin chicken.

ORIGINAL: Justincredible

GT,

I cook my chicken the exact same way.

Me and my homie George always be cookin chicken.

lol, i havent used my foreman grill in over a year, i stick to the stove-top.

-Mike



Height:6'2
Weight:254
bf%-13.2
Age:17
Bench: 360
Squat: 475
Deadlift: 515
leg press: 965
**UPDATED:10/2/2005**

FYI: A peach a day, keeps the doctor away!

i wish i had a foreman i do have a stove top tho :) how do u cook urs bigmike?

“Criticism is something we can avoid easily by saying nothing, doing nothing, and being nothing

All the do is clean my chicken and sprinkle some pepper on it, i but oil in the pan and cook away.  Than Pour some bbq sauce on the side and your good to go.

-Mike



Height:6'2
Weight:254
bf%-13.2
Age:17
Bench: 360
Squat: 475
Deadlift: 515
leg press: 965
**UPDATED:10/2/2005**

FYI: A peach a day, keeps the doctor away!

I took out the Ol' GF grill out of it's box again. (thanx AF1)
 
Chicken breasts are turning out superb...very moist and tender.
 
Turns out I wasn't waiting for it to heat up long enough to actually 'grill' the chicken...instead I'd end up with boiled chicken breasts. LoL
 
I marinated a couple of chicken breasts with lemon juice, pepper, garlic and onion powder, cumin and a tiny bit of oregano and salt (I luv my spices! hehe)...then grilled them on the GF grill and they turned out awesome.
 
I'm a pro at this now.
 
*Pan method is good too if you crank up the heat and sear the meat first. That will lock in the juices.
 
 
Bon Appétit!!
 
 
~D~
 

The only problem with quickly grilling raw chicken is that it creates lots of HCAs -- heterocyclic amines -- which is basically the blackening, or in some cases the crust that you describe.  While there is debate whether high levels of HCAs are ultimately the cause of cancers or not, I'd rather play it safe.  The best way to lower HCAs when grilling is to marinate.  Any type of marinade will do, when I'm lazy I just use garlic and lemon juice.  I've read that just marinating for 15 minutes cuts down as much as 90% of the HCAs.

Read more at:
http://www.pcrm.org/health/reports/worst_grill.html
Tips for Safer Grilling:
http://www.vh.org/adult/patient/cancercenter/cancertips/grilling.html