Are you craving a juicy, perfectly grilled chicken breast, but don't want to mess with an outdoor grill? Cooking chicken breasts on a George Foreman Grill is a great way to enjoy a quick, easy and delicious meal without leaving your kitchen.
Using an indoor grill like the George Foreman is a fantastic option, especially for those who want a healthy, delicious chicken recipe cooked to perfection with beautiful grill marks.
Preparing the Chicken
To get started, you'll need boneless, skinless chicken breasts, a meat mallet (or a rolling pin if you don't have one), and some olive oil.
Begin by placing the chicken breasts on a cutting board, covering them with plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness.
This helps ensure that the chicken will cook evenly and reduces the risk of overcooking the thinner parts. When the chicken is uniformly thick, it cooks more quickly and gives you those beautiful, consistent grill marks.
Marinating the Chicken
For maximum flavor, marinating the chicken is a must. I place my chicken breasts in a large bowl or you can use a gallon zip lock bag then add 2 parts Italian dressing and 1 part soy sauce. This mixture will enhance the flavor and add moisture to the chicken. Let the chicken sit in the marinade for at least 15 minutes.
If you have the time, marinating it for a few hours in the refrigerator will yield even better results. After marinating, pat the chicken breasts dry, which helps them achieve those nice grill marks on the George Foreman Grill.
Heating the Grill
Plug in your George Foreman Grill and preheat it with the lid closed. Once the green indicator light comes on you are ready to cook.
This indoor electric grill will heat up quickly and evenly. Using an indoor grill like this is ideal for cooking chicken because it cooks from both the top and bottom simultaneously, giving you quicker cooking times.
Grilling the Chicken breasts
Once your grill has reached high heat, lightly brush the chicken with a bit of olive oil to prevent sticking. Then season it lightly on both sides with salt, pepper and garlic powder. Place the chicken on the grill, pressing it down gently.
Close the lid, letting the George Foreman Grill's double-sided heat source do the work. Cook the chicken for 4-6 minutes. Since the cooking time may vary depending on the thickness of the chicken, use a meat thermometer to check for doneness.
Checking the Internal Temperature
To ensure the chicken is safe to eat, you'll want it to reach an internal temperature of 165°F (74°C) at the center of the breast.
A meat thermometer is the best tool for this step and can be a huge help in avoiding undercooking or overcooking. The easiest way to check is to insert the thermometer into the thickest part of the chicken breast.
Serving Suggestions
Once the chicken has reached the correct temperature, remove it from the grill and let it rest for a few minutes before serving. This helps the juices redistribute, resulting in a juicy, tender bite every time. Serve your delicious chicken breast with rice or some vegetable skewers!
For the skewers I just thread on my favorite veggies, coat with olive oil and season with salt, pepper and garlic powder. Then I place them on my George Foreman and grill them for a few minutes until they are softened and ready to eat.
Extra Tips for Perfectly Grilled Chicken Breast
- Uniform Thickness: Use a meat mallet or rolling pin to flatten the chicken evenly for quicker, consistent cooking.
- Grill Marks: For the best grill marks, pat the chicken dry after marinating, and cook at high heat.
- Cooking Times: 4-6 minutes should do the trick, but check with a meat thermometer for accuracy. The thicker the breast the longer it will need.
- Resting the Meat: Let the chicken rest for a few minutes on a cutting board after grilling to retain the juices.
Looking for other George Foreman recipes?
How to cook burgers on a George Foreman Grill
How to grill a steak on a George Foreman grill.
Print
How to Grill Chicken Breast on a George Foreman Grill
Ingredients
- 2 chicken breasts (Boneless, skinless)
- 2 cups Italian dressing
- 1 cup soy sauce
- 1 tablespoon salt, pepper, garlic powder blend
- 1 tablespoon olive oil
For vegetable skewers:
- ½ cup of cherry or grape tomatoes
- 1 red or green bell pepper cut into inch pieces
- ½ cup of baby Bella mushrooms
- 1 tablespoon of olive oil
- 1 tablespoon of salt, pepper, garlic powder blend
Instructions
- Pound out chicken breasts by placing them onto a cutting board with plastic wrap on top. Then with a meat mallet or a rolling pin, pound them out so they thin out a bit. (This will help them to cook more evenly)
- In a large bowl combine Italian dressing and soy sauce together. Whisk well to combine. Then add chicken breasts, cover with foil or plastic wrap and refrigerate for atleast 15 minutes or up to 6 hours.
- Once marinated, pat chicken breast dry with paper towel, add a little olive oil to each one, then season with salt, pepper and garlic powder.
- Preheat your George Foreman grill then add the chicken breast and close the lid. The chicken should cook in about 4-6 minutes but may take longer depending on the thickness of the chicken breast. Check occasionally with a meat thermometer. Remove chicken once the internal temperature of the chicken reaches 165°F.
- For vegetable skewers, cut your peppers into one inch pieces and skewer them on along with the tomatoes and mushrooms. Brush the vegetables on each skewer with olive oil and season with salt, pepper and garlic powder.
- Grill vegetables for 4-6 minutes with the lid of the George Foreman closed until they are cooked to your desired doneness.
- Slice chicken breast and serve along side skewers. Re season chicken breast once they are sliced if needed.
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