Chook Me!

Foreman grill and chicken, what recipes are there?

I am on a diet and I need as many recipes for chicken as possible. I am living in Asia and I dont have a kitchen. I DO have a foreman grill, and a small toaster oven. What can I make. (obviously adding veg. and spices and sauces is ok...)

Public Comments

1. Try these sites: http://www.cdkitchen.com/recipes/cat/157/0.shtml http://www.recipegoldmine.com/grillgf/grillgf.html
2. http://www.georgeforemanrecipes.com/
3. i made this one tonight! it was amazing and you use many common ingredients. you dont have to bake it, just marinade it for a couple of hours and throw it on the foreman. you can use any type of chicken you want. Caramelized Chicken INGREDIENTS: 3 pounds chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 clove garlic, minced salt and pepper to taste DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. 3. Bake in preheated oven for one hour, or until sauce is caramelized. here are a couple other good ones Honey Mustard Grilled Chicken INGREDIENTS: 1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves DIRECTIONS: 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Easy Grilled Chicken INGREDIENTS: 4 skinless, boneless chicken breast halves 1 cup fat free Italian-style dressing 1 green bell pepper 1 red bell pepper 1 zucchini DIRECTIONS: 1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes. 2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing. 3. Grill chicken and veggies over medium heat. Ginger-Glazed Chicken INGREDIENTS: 3/4 cup barbecue sauce 1/4 cup frozen orange juice concentrate 2 tablespoons brown sugar 1 teaspoon ground ginger 1 (3 pound) broiler-fryer chicken, cut up 1/3 cup butter or margarine, melted DIRECTIONS: 1. Combine first four ingredients; set aside. Grill chicken, covered, over medium-low coals, turning and brushing with butter several times, for 30 minutes. Then grill, uncovered, turning and brushing with orange juice mixture several times, for 20-30 minutes or until juices run clear. Easy Grilled Chicken Teriyaki INGREDIENTS: 4 skinless, boneless chicken breast halves 1 cup teriyaki sauce 1/4 cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil DIRECTIONS: 1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. 2. Preheat grill for high heat. 3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Spicy Chicken Breasts INGREDIENTS: 2 1/2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon dried thyme 1 tablespoon ground cayenne pepper 1 tablespoon ground black pepper 4 skinless, boneless chicken breast halves DIRECTIONS: 1. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables). 2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. 3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear. Grilled Chicken with Herbs INGREDIENTS: 2 tablespoons chopped Italian flat leaf parsley 2 teaspoons fresh rosemary, minced 2 teaspoons chopped fresh thyme 1 teaspoon dried sage 3 cloves garlic, minced 1/4 cup olive oil 1/2 cup balsamic vinegar salt and pepper to taste 1 1/2 pounds skinless, boneless chicken breasts DIRECTIONS: 1. In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. 2. Preheat grill to medium high heat OR set oven to broil. 3. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside. Grilled Lemon Chicken INGREDIENTS: 1/3 cup lemon juice 1/4 cup olive oil 1 tablespoon Dijon mustard 2 large cloves garlic, finely chopped 2 tablespoons finely chopped red bell pepper 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 skinless, boneless chicken breast halves DIRECTIONS: 1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator. 2. Preheat grill for high heat. 3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade. Creamy Chicken Breasts INGREDIENTS: 3/4 cup creamy salad dressing 1/2 cup Italian-style salad dressing 1/8 teaspoon cayenne pepper 2 skinless, boneless chicken breast halves DIRECTIONS: 1. In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours. 2. Preheat an outdoor grill for high heat, and lightly oil grate. 3. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.