Grilled chicken that tastes like fried
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Grilled chicken that tastes like fried - 8/13/2005 8:27:24 PM
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GTDude
Posts: 324
Joined: 12/19/2004
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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
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Updated Feb 26, 2008
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RE: Grilled chicken that tastes like fried - 8/15/2005 12:54:16 AM
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DSGB PIMP
Posts: 16
Joined: 3/5/2005
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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.
< Message edited by DSGB PIMP -- 8/15/2005 12:56:25 AM >
(in reply to GTDude)
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RE: Grilled chicken that tastes like fried - 8/17/2005 9:51:00 AM
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DaMann
Posts: 182
Joined: 1/22/2005
From: Grand Haven, Michigan
Status: offline
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i wish i had a foreman i do have a stove top tho :) how do u cook urs bigmike?
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(in reply to Bigmike77)
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RE: Grilled chicken that tastes like fried - 8/17/2005 2:13:25 PM
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Bigmike77
Posts: 621
Joined: 1/27/2005
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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.
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-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!
(in reply to DaMann)
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RE: Grilled chicken that tastes like fried - 10/16/2005 1:03:46 PM
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mcspewak
Posts: 4
Joined: 10/16/2005
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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
(in reply to dnyc99)
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