Alright, here's the dilemma:
I generally eat salads for lunch, in those salads I like to have grilled chicken. I've been buying Tyson Grilled Chicken Breast Strips; but, I'm thinking it would probably be cheaper and not really all that hard to just grill the chicken myself. Well, if it were with a George Foreman grill, that is.
So, it's a two part question, really...
First, for those that own or have owned a George Foreman grill and a real grill, is there a noticeable difference in the taste between grilled chicken cooked via those two mediums. If so, please explain.
Now, the next question I have is just simply: What makes good grilled chicken?
The way I have it in my mind would be you just have the boneless skinless chicken breasts and then you grill them, and that's the end of it. I suppose if you used a real grill you'd want to wipe down the grill with olive oil first to prevent sticking. And on a George Foreman grill you'd just... stick it in there?
Is there any kind of seasoning that's supposed to happen or anything like that? Is there something special you're supposed to do to make it soft and juicy?
Also, keep in mind that thisis going in a salad, and not going to just be eaten as grilled chicken by itself. If that makes a difference --- I don't know.
I generally eat salads for lunch, in those salads I like to have grilled chicken. I've been buying Tyson Grilled Chicken Breast Strips; but, I'm thinking it would probably be cheaper and not really all that hard to just grill the chicken myself. Well, if it were with a George Foreman grill, that is.
So, it's a two part question, really...
First, for those that own or have owned a George Foreman grill and a real grill, is there a noticeable difference in the taste between grilled chicken cooked via those two mediums. If so, please explain.
Now, the next question I have is just simply: What makes good grilled chicken?
The way I have it in my mind would be you just have the boneless skinless chicken breasts and then you grill them, and that's the end of it. I suppose if you used a real grill you'd want to wipe down the grill with olive oil first to prevent sticking. And on a George Foreman grill you'd just... stick it in there?
Is there any kind of seasoning that's supposed to happen or anything like that? Is there something special you're supposed to do to make it soft and juicy?
Also, keep in mind that thisis going in a salad, and not going to just be eaten as grilled chicken by itself. If that makes a difference --- I don't know.