How to cook chicken on a George Foreman Grill; get expert tips for homemade recipes in this free cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:2:29
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#1 by deeznuts42O on December 24th, 2009
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now wonder why my …
now wonder why my chicken was so dry, i didnt put any olive oil haha
#2 by oxford1603 on December 24th, 2009
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Thank you.
Thank you.
#3 by yashespatel on December 24th, 2009
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no, I just got it …
no, I just got it and it still does that.
#4 by Kellysayshello on December 24th, 2009
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yashespatel, that …
yashespatel, that orange color you refer to is probably from oxidized fat molecules. This is usually the result of previously cooking salmon on the Foreman grill. You haven’t used it to cook salmon, did you? The FDA released a warning two years ago for all consumers not to use the Foreman grill to cook salmon. The fat molecules remain on the grill and react with the surface & become oxidized,hydrogenated, and rancid. They are highly carcinogenic! You should get tested for cancer immediately!
#5 by yashespatel on December 24th, 2009
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whenever i cook …
whenever i cook plain chicken breast on the george foreman grill it ends up coming out with an orange coating for some reason. any way I can stop that?
#6 by StevenJamesJ on December 24th, 2009
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No Pepper – No …
No Pepper – No Point!
#7 by paksallion on December 24th, 2009
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robust
robust
#8 by Rh1no1 on December 24th, 2009
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I marinate it for …
I marinate it for about an hour. You can marinate it overnight ahead of time for a more robust flavor. Either way, it tastes great.
#9 by niaZomba on December 24th, 2009
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can you brush the …
can you brush the marinade on and cook it or do you have to let if sit for hours?
#10 by donnie65301 on December 24th, 2009
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i love alot of …
i love alot of pepper!!
#11 by MUSTSEEVID on December 24th, 2009
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this is so true.
this is so true.
#12 by ricardolamberto on December 24th, 2009
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Easy on the pepper …
Easy on the pepper there big boy. Geez.
#13 by pinkelephant93 on December 24th, 2009
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OK 1 thing, there …
OK 1 thing, there is no fat in chicken. The stuff in the tray is water, if you dont buy top quality “no added water” chicken this is what you get. they do it to make up weight so they can charge more money for it
#14 by rydwy222 on December 24th, 2009
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wow that does not …
wow that does not look good at all! where are the grill marks you speak of? If your not gonna put oil on both sides…why even put any at all? If you wanna see some real grilled chicken check out my vid.
#15 by thevintagepeddler on December 24th, 2009
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Here’s a tip: …
Here’s a tip: Don’t salt the meat prior to cooking as it makes it release its juices. That’s what you see in the catch tray.
#16 by kittycaht on December 24th, 2009
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I believe the oil …
I believe the oil is for flavoring, not cooking.. olive oil, peanut oil brings different flavoring..
#17 by RealGoldn on December 24th, 2009
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yes italian dresing …
yes italian dresing is good for veggies too
#18 by andyssss on December 24th, 2009
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What’s the purpose …
What’s the purpose of brushing only one side with oil??
The Foreman grill has cooking elements on both sides. If you are going to only oil one side, it should at least be the side that you put downwards on the grill, no?
Please explain.
#19 by Rh1no1 on December 24th, 2009
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try marinating it …
try marinating it in Italian dressing. It turns out pretty tasty.