Chicken Breast on George Foreman Grill

Ingredient Notes

chicken – we like boneless skinless breasts that have been trimmed of any fat and pounded to a uniform thickness. The ones in these photos were about 11.5 ounces each so we made two servings out of each one, for a total of 4 servings.

cooking spray – I use either canola oil spray or olive oil spray, whatever I have on hand. You can evenly coat the chicken using a couple of teaspoons of olive oil, canola oil or vegetable oil.

seasoning – we season our boneless skinless chicken breasts simply with salt and pepper for this particular recipe. 

How to make this grilled chicken recipe

1. Preheat the grill to 425°, this will take approximately 5 minutes.
2. Trim any fat or cartilage from chicken breasts and pound to an even thickness of about 1″. 
3. Spray with cooking spray and season with salt and pepper, place chicken seasoned side down onto the grill plate and spray and season the second side.
4. Close the lid and cook for 4 minutes, turn over and cook another 4 minutes or until the internal temperature is 165°. 
5. Remove from the grill and let rest for a couple of minutes before serving. 

Tips

• A meat thermometer should read 165° when inserted into the thickest part of the chicken breast. 
• Cooking times per side may vary depending on the thickness of the breast(s) you are grilling. 
• While this is a simple recipe the chicken can be marinated before cooking, if desired. Marinating is a great way to make the chicken extra tender and juicy. This citrus dressing makes a great marinade for chicken. 
• You can season your chicken any way you like, sometimes we use lemon pepper seasoning or Montreal Chicken seasoning.
• I have not tried making this boneless chicken breast recipe with BBQ sauce.
• I have a George Foreman Contact Smokeless – Ready Grill, Family Size and it can cook two large chicken breasts at a time. 

Tips for preparing the chicken

• If you don’t have a meat mallet you can use a heavy skillet or pan, or a heavy rolling pin.
• I learned watching Alton Brown that you should spritz the chicken with water to provide some lubrication when flattening chicken. I don’t have a spritzer in my kitchen so I just have a small bowl of water handy and drizzle some on each side of the chicken before I begin to pound it.
• I put my chicken on a cutting board or mat and cover it with plastic wrap because the chicken will splatter everywhere if you don’t. You can also put it inside a zip top bag to flatten it.
• Use even controlled strokes and flatten it a little at a time. I work to make it a little flatter all over by a little at a time on both sides, not all at once. This helps to avoid tearing the meat and it (hopefully) won’t break apart. As you can see in the photos one of my breasts broke this time, I was okay with it because I was cutting it up into more than one serving. 

Storage and reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Warm leftovers in the microwave. This chicken is also great cold on wraps, in or on salads, or to be used in other recipes that call for cooked chicken.