Grilling Meats?

[Disney Ontario]

Hi. I just bought a George Forman and was wandering, what do you do to your boneless chicken before putting them on the grill?

 

[MazdaUK]

If i've got time i marinade them in lemon juice and olive oil with thyme, or lime juice and olive oil with chopped coriander (cilantro). Otherwise brush them with a little oil before grilling. Burgers can generally take care of themselves, sometimes I brush steaks with a little oil depending how lean they are.

We love the Forman, and use it all the time for toasted sandwiches - especially cheese and ham with mustard/pickle!

 

[merekc]

I marinate my chicken in half A1 Chicago Style Marinade and half Zesty Italian Salad Dressing. Then I sprinkle with Cavander's Greek Seasoning (you could use salt and pepper) and garlic powder. This marinade is also good on grilled mushrooms.

For pork, I use Dale's marinade with garlic pepper (no salt, there's enough in the maridade).

Steaks, I do Lawry's Teriyaki with pineapple juice marinade with worchestershire (1/2 each) with garlic pepper.

 

[piratesmate]

My parents had given us their old, tiny one when they got a bigger one a couple years ago. It stopped working so I don't have it anymore, but I used the same marinades I use on the gas grill in the summer. It was just a pain because it only held 1 at a time. LOL

Anyway, I do the whole "DUMP" thing...you put the marinade ingredients in a Zip-Loc bag with the chicken & then you freeze it that way. It marinates as it defrosts then. **Oddly, all the recipes include oil - but I never use it. Outside it causes flares & burns & on the George it didn't need it.

General directions:
To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer).

Here are a couple of our favorites - all are enough for 4 to 6 chicken breasts...the split ones.

Triple Citrus DUMP Chicken

1 tsp grated lemon zest
1 tsp grated orange zest
1 clove garlic, peeled and minced
1 Tbl chives, chopped
1 tsp salt
¼ tsp black pepper
3 Tbl fresh lime juice
2 Tbl fresh lemon juice
1 Tbl honey
1 tsp balsamic vinegar
2 Tbl vegetable oil**


Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about ½”. Place chicken in large, self-sealing plastic bag.

- - - - - - - - - - - - - -
Pepper Lime DUMP Chicken

½ tsp Lime Peel
2 cloves Garlic, minced
¼ c Lime Juice
1 tsp Pepper
1 Tbl Vegetable Oil**
1 tsp Basil
¼ tsp Salt

- - - - - - - - - - - - - - - -
Lemon and Garlic DUMP Chicken

2 cloves Garlic, chopped
4 Tbl Olive Oil
2 Tbl Chopped Parsley
3 Tbl Lemon Juice
1/8 tsp Pepper

- - - - - - - - - - - - - - - - - -
Grilled Sesame Chicken

2 Tbl sesame seeds
1 Tbl sugar
½ c soy sauce
1 tsp ground ginger
¼ c water
2 cloves garlic, minced
½ c vegetable or olive oil
1/8 tsp ground red pepper
¼ c chopped white onion

= = = = = = = = = = = = = = = = =
This isn't a DUMP recipe, but I've used it the same way...except for the fresh rosemary. The rosemary taste isn't quite so strong if not included in the marinade - just a slight flavor - but you can just lay a piece on the chicken when you put it on the George.

Rosemary Chicken

5 cloves garlic, minced
2 tsp rosemary, fresh or
1 tsp rosemary, dry
1 Tbl dijon mustard
1 Tbl lemon juice
2 Tbl olive, oil
¾ tsp salt
¼ tsp pepper
1 tsp lemon rind (opt)

Mix & coat chicken. Marinate ½ to 4 hours. Bake or grill.