Monday, June 29, 2009

George Foreman Grilled Chicken

1 to 2 boneless skinless chicken breast (Or more depending on how many you're feeding.)
Soy Sauce
Canola Oil
Garlic Powder
One Onion chopped into one inch cubes
1/2 a bell pepper chopped into one inch cubes

I like to freeze my chicken breasts to a half frozen stage so that I can slice them easier.
Slice them into about 1/4 inch thickness as if you're making chicken tenders. You can also buy them already cut up into tenders if you don't want to cut your own.

Lay the tenders in a 9x13 dish. Sprinkle soy sauce all over them to coat them fully on both sides. Put your chopped onions and peppers in the dish with the chicken and toss them to get them coated with soy sauce as well. Sprinkle them with garlic powder mixing to get them sprinkled on both sides. Let them sit and marinate this way for at least an hour.

Plug in your George Foreman and let it preheat for 5 minutes. While it's preheating pour a little canola oil over your chicken mixture and turn it to coat everything good with oil. You'll be able to get 3 - 4 tenders on the little George and leave a pocket of space at the top to hold a handful of the peppers and onions in place. Close the lid and time them for 4 minutes. Then remove to a plate. Keep repeating until you have cooked all your tenders, onions and peppers.

These little things are wonderful alone, with baked potatoes, or chopped up to top off a grilled chicken salad. This is my solution to grilling chicken when it's just too hot to get outside and fire up the real grill....

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