Thursday, October 8, 2009

Simple Grilled Chicken

We had the yummiest lunch today! I have been meaning to make a chicken and rice casserole, but I keep running out of time! It takes two hours of (tightly) covered baking time... SO! I needed to use the chicken and thought, "Hmmm.  Maybe grilled chicken!" I pulled out our George Foreman (the huge size my husband bought for me for Christmas last year) and served the chicken to my kids cut in hot dog-size strips, in a hot dog bun! (We ate a salad too--tomatoes for the two-year-old and me, and ranch dressing for all of us.)  Both plates were about cleared!  We were hungry and this was GOOD!

Preheat: --
Category: Chicken, grilled, simple, George Foreman

1 large chicken breast
sea salt

1.  Set your George Foreman grill on medium-high.

2.  Place your chicken breast on the grill; sprinkle evenly with salt and pepper. 

3.  Poke the chicken liberally with holes.  This is to tenderize, allow for faster cooking and to allow the salt/pepper to seep through the chicken.

3. Grill until the insides are no longer pink and/or until the juices flow clear when chicken is poked with a fork.  I always, always cut mine to make sure!

If you don't have a Foreman grill, you can still prepare this simple feast, but you need 2-3 T. Oil to do it:

1.  Turn on your stovetop to medium-high.  Put in your oil and allow the pan to heat up.

2.  Poke the chicken liberally with holes.  For the same reason as above, ha ha.

3.  Cook the chicken on one side until you see the edges are getting cooked.  You do the majority of cooking on the first side of the chicken breast.  My husband likes to use steam to cook the chicken, so oftentimes, he'll cover the pan with its lid.  Another idea is to cut the chicken into strips ahead of time--the chicken will cook MUCH faster if it's in strips.

4.  Flip the chicken.  Finish cooking on the other side.  The cooking time on this side is much less, so you'll want to watch carefully for when the chicken is done, and beautifully browned.

Portion sizes for cooked poultry for an adult are two to three ounces and active preschool kids need need about five ounces of meat/beans per day.

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