How to Grill Chicken on a George Foreman Grill

Grilling chicken on a George Foreman Grill is quick and easy and provides a delicious fat-free meal idea as the main course or as an addition to quick summer salads. Because it cooks quickly at a high heat, meat retains its moisture and comes out juicy and tender. Boneless chicken takes a mere four to six minutes to grill to a golden brown and requires no fats or oils.

Difficulty: Easy

Instructions

Things You'll Need:

• Boneless chicken breast
• Nonstick spray
• Marinade (optional)
• Herbs (optional)

1. Select boneless chicken breasts that are similar in size for even grilling. Bone-in chicken is not suitable for grilling on a George Foreman grill, as it is bulky and does not maintain contact with the grill plates.

2. Slice the chicken into equal-sized strips to create toppings for salads or to serve with sauces. Alternatively, pounding the entire chicken breast to flatten and tenderize creates a large piece of grilled chicken suitable as the main course.

3. Marinate or season with herbs to enhance flavor, if desired. Puncture the chicken with a fork to allow the marinade to soak into the flesh. Remove the chicken from the marinade and rinse in it cold water. Pat it dry with a paper towel. Although you can grill the chicken without rinsing, marinade tends to stick to the grill and burn before the chicken is cooked.

4. Apply a thin coat of nonstick spray to the grill. Preheat the grill and place the chicken pieces on the grill. Allow the chicken to cook for four to six minutes and remove to a serving plate. Serve with a salad or fresh cooked vegetables for a healthy alternative to fried chicken.

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