George Foreman chicken breast too dry

ldarlener
ldarlener Posts: 79 Member
in Food and Nutrition
I made chicken breasts on the George Foreman. They were extremely dry. Any ideas or hints on how to make them without being so dry? Also any recipes for the George Foreman highly appreciated.
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Replies

  • kr1stadee
    kr1stadee Posts: 1,774 Member
    Don't cook them as long

    I don't tend to use the Foreman for chicken because there isn't a temperature control on mine
  • hananah89
    hananah89 Posts: 692 Member
    use cutlets or pound them thinner. Mine doesn't have a temperature control either. and make sure you use a marinade of some kind, I've found that to help with moisture.
  • sheppeyescapee
    sheppeyescapee Posts: 329 Member
    Probably too long cooking it. If not try a few sprays of spray oil on it and that should help without adding too many cals to it.
  • Brendajo510
    Brendajo510 Posts: 153
    Don't cook them as long

    I don't tend to use the Foreman for chicken because there isn't a temperature control on mine

    This.

    I have never had luck with our Foreman. Everything seems to be over cooked on the outside or undercooked on the inside.
  • waltcote
    waltcote Posts: 372 Member
    We have a George Foreman but barely use it. Maybe if you marinated the breasts for a while that would help. I use a lot of breast meat but I also like boneless skinless thighs. I like the flavor better and I don't think the fat content is that much higher. Just my preference. :bigsmile:
  • stephcbms
    stephcbms Posts: 142 Member
    You cooked them a little to long. Or try pounding them thinner or make them into chicken strips. :) I love my GFG especially in the winter time. Hope this helps.
  • ldarlener
    ldarlener Posts: 79 Member
    My favorite is thigh also. Breasts were on sale.
  • Mgawlik1
    Mgawlik1 Posts: 1
    I have found that cooking chicken properly (whether from grille, or GFG) is to cook it partially on grille and then finish in a 400 deg oven to better control temp and allow for juicy chicken. Better for reheating as well.
  • MassiveDelta
    MassiveDelta Posts: 3,271 Member
    Don't cook them as long
    This....
  • jaitken_22
    jaitken_22 Posts: 212 Member
    I get roasting bags and cook them in the oven. They come out nice and juicy and still full of flavour! Yum!
  • Phildog47
    Phildog47 Posts: 255 Member
    I get roasting bags and cook them in the oven. They come out nice and juicy and still full of flavour! Yum!

    I've done this with turkey but never chicken. What a great idea!
  • Always_Smiling_D
    Always_Smiling_D Posts: 118 Member
    place onions and peppers on them and wrap up in aluminum foil... they will cook in their juices as well as get some delicious flavoring
  • Aes37850
    Aes37850 Posts: 48
    Cut into the breasts (not all the way through) equal lengths apart. Put them in a plastic bag, toss in some marinade (I use light italian dressing, 10 cals per T) put in the fridge for about 15 mins then try it that way! I think it gives everything (steaks and chicken) more flavor without overpowering it. Slicing it thinner would also help. But I find marinating and cooking just a serving size (4oz), that my chicken isn't dry and I usually use a skillet. I find it a pain to clean the foreman.

    Good luck!
  • Jenni129
    Jenni129 Posts: 692 Member
    I never had luck with my George Foreman and donated it to Goodwill. I thought it was a pain to clean, too. I think chicken is more moist if you pan cook it with a lid on to trap the moisture or bake it.
  • carolemorden9
    carolemorden9 Posts: 284 Member
    I have a George Foreman grill with removable plates and temperature control. I've never had an issue with how it cooks and use it often. You might have cooked the chicken too long.
  • CyberEd312
    CyberEd312 Posts: 3,536 Member
    I eat 1 1/2 lbs. of chicken a day and cook on the foreman when it is to cold out to grill and have never had chicken under or over cooked..... We have the 5 plate interchangeable foreman and we heat it to med-hi setting and put the chicken on for 7 minutes normally that hits a internal temp of 165. Very seldom do we need to leave them on any longer than that.... When we pull them they will continue to cook a little bit while they are sitting b4 we eat so they always turn out great for us... Best of Luck
  • sonytomtp
    sonytomtp Posts: 38 Member
    Just cut the breast up or slice it to make it all the same thickness.
    Did some on my George Foreman today and it was lovely.
  • DrLainey
    DrLainey Posts: 6 Member
    Make a liquid marinade, and marinate your chicken breasts over night. This should make them much more moist.
  • erickirb
    erickirb Posts: 12,294 Member
    I made chicken breasts on the George Foreman. They were extremely dry. Any ideas or hints on how to make them without being so dry? Also any recipes for the George Foreman highly appreciated.

    wrap it in bacon first, or oil, or butter, or bacon grease, I vote bacon. Or cutting into strips first, though the bacon option tastes the best
  • MelissaAnn1983
    MelissaAnn1983 Posts: 149 Member
    I cut them up into strips and pan fry a little bit then finish in the foreman. I mainly pan fry my chicken anyways so it can keep it's juices. Chicken needs those. I use the foreman more for greasy things like burgers, hotdogs, and bacon.
  • JohnDowding
    JohnDowding Posts: 46 Member
    I like my GF too, but find it just as easy to pop the chicken into the oven for 35 minutes. Comes out much better IMHO.
  • redheaddee
    redheaddee Posts: 2,005 Member
    Chicken breast tends to be dry anyway because of the lack of fat. I suggest cooking it in the oven at a higher temp for a shorter period of time. I just don't the GF gets hot enough. Also, do not pierce the breast or the juices will leak out.

    Or switch to chicken thigh meat.
  • kittymari
    kittymari Posts: 18 Member
    I cover my food up with tinfoil while its cooking, I have the same problem with dryness, even with burgers or steaks.
  • amcsouth
    amcsouth Posts: 283 Member
    A little bit of olive oil and don't over cook them. They will be perfect :smile:
  • Efflictim
    Efflictim Posts: 147 Member
    George Foreman grills cook really fast. Mine doesn't have temperature control so its always on the highest temp. I cook my chicken breast for 4 minutes. No more , no less.
  • DanielleDavids
    DanielleDavids Posts: 96 Member
    Google some chicken marinade recipes and cook them for a couple minutes less than you usually do. Use a meat thermometer. Remember that food continues to cook AFTER you take it off the grill. :)
  • Lifelink
    Lifelink Posts: 193 Member
    I cook nearly everything on a George Foreman nowadays. Less cook time will keep it from drying out; so if your meat is super frozen, thaw it first (had to do this when cooking some Swai recently).
  • KiKiWoods
    KiKiWoods Posts: 18 Member
    Fillet the breast first so that it cooks evenly then take it off the heat a few minutes early and let it rest. I find it stays juicy when you let it rest.
  • Topsking2010
    Topsking2010 Posts: 2,245 Member
    Bump
  • SailorKnightWing
    SailorKnightWing Posts: 875 Member
    Pound the chicken thinner or butterfly it (cut it in half thick-wise and open it like a book). Too thick a breast will turn out dry no matter how you cook it because it takes so log to cook the center.

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