The Foreman Grill is one of those classic kitchen items—especially when you don’t have a ton of prep time or a real grill. Chicken is a perfect thing to cook on the Foreman. It cooks the chicken simultaneously from both sides using electric grilling plates, allowing for thorough, even heating to keep the chicken tender. But, the Foreman doesn’t get as hot as a typical outdoor grill, so you have to follow special guidelines for effective and safe results.
The Foreman Grill works best for boneless chicken breasts and thighs no thicker than 3/4 inch, particularly those that lie flat and smooth. You can cook legs, wings, and other bone-in pieces if you want, but the results may be slightly uneven. The chicken can be cooked frozen or thawed, although defrosting it ahead of time reduces cooking time. Cook the chicken plain, dry seasoned, or soaked in a marinade—whatever you want.
Make sure the grill has been thoroughly cleaned before you start cooking. Food residue can smoke and taint the taste of your chicken, yuck! Although the grill has a non-stick coating, you should still apply cooking spray to both electric grilling plates. Plug the grill’s electric cord into your wall outlet and allow it to heat for approximately 5 to 7 minutes. Place the drip tray under the grill’s lip to catch liquid run-off.
Cooking the Chicken
Place the chicken on the bottom grill plate and close the lid. A thawed 3/4-inch chicken breast usually require at least 5 minutes of cooking time. Check to make sure the juices running into the drip tray look clear; this usually indicates that the chicken is done. Using a meat thermometer, check that the interior temperature reached the USDA-recommended 165 degrees Fahrenheit. If you started with frozen chicken, it may require an additional 5 to 7 minutes of cooking time.
When you’re done cooking, unplug the grill and let it cool for 10 to 15 minutes. Even with the non-stick surface and cooking spray, pieces of chicken may still attach to the surface of the grilling plate. Gently scrub off all leftover food particles with the coarse side of a wet, soapy kitchen sponge. If your grill has detachable plates, remove both and soak them in hot, soapy water for a couple hours first to make cleaning even easier. Discard remnants from the drip tray and wash it in soapy water as well.
The grill uses about 1,120 watts of power to cook the chicken, so avoid running it at the same time as other high-wattage appliances like microwaves. If you’re cooking a lot of skin-on pieces, periodically empty the drip tray, as it may collect a large amount of excess fat and liquid. Also, use skinless chicken, light seasoning, and thinner marinades—like lemon juice—to minimize food sticking to the grill’s surface.