Chook Me!

How do I properly cook grilled chicken and make it tasty?

I'm used to baking chicken, but don't have a lot of time and grilling is quicker. I bought a George Foreman grill. Any tips on how to properly cook the chicken and make it delicious? Also does grilled chicken taste as good as baked chicken?

Public Comments

1. Grilled chicken is really good. Using a George Foreman type grill is much different than grilling outside on a fire heated grill however. I am assuming you are going to be using boneless chicken breast? One thing I do when grilling chicken it to let it soak in a brine mixture (salted water, I use sea salt) for at least one hour before cooking. This pulls all the raw blood out of the chicken and tenderizes it at the same time. If you are using skin on boneless chicken you will have more fat while cooking the chicken, fat always adds flavor when cooking meats(also calories and other health warnings) so it will taste better. If you are using skinless boneless chicken breast make sure to season it well, but don't go over board on a pressed grill like you are using, because the herbs and spices will stay on the breast unlike a fire grill where a lot of the seasoning drips off the meat while cooking. I am from Kansas City originally so for me it isn't grilling without some good BBQ sauce. If you don't like BBQ try another sauce to serve the chicken with. I hope this has answered your questions and been helpful. Chef Monty
2. Make your chicken all one thickness. Do this by either pounding it w/ a mallet or wine bottle (under plastic wrap, on a cutting board) so it will cook quicker and evenly. The less time it has to cook, the juicier it will be. You can also cut the chicken into thinner pieces. Lay your knife horizontally, and your hand on top of the thicker part of the chicken. Work the knife back and forth, "feeling" how the knife is moving underneath the meat and yoru hand (if you do it right, there should be no risk of cutting yoruself). Flip that back, then grill. Since a GF cooks on both sides at once, I'd start w/ 3 min and go from there. Cut one open. If it's white, no longer pinkish-clearish, it's done. Take it off the heat. It will also be juicier if you remove it to a plate/platter, cover in foil, and let it rest 5-10 min. IF you have time, this makes it SO JUICY!