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Wednesday, December 17, 2008

Grilling Crusty Chicken on the Foreman Grill

This summer I bought a Forman grill and have surprised myself at how often I am using it. It is perfect for a 2 person household and my frying pan and oven hardly get any use. I like the fact that the cooking time is half of what it would be on a bbq or in the frying pan.

I often made oven backed chicken as it uses less fat than pan frying, but how do you do that on the grill? Well, one day I had the inspiration. I mixed my breadcrumbs and seasoning and then I added 1-2 tablespoons of oil to the mix and coated the chicken pieces with the mix and it worked. I have tried it with chicken legs with the bone in and just the boneless thigh parts or breasts. The coating seems to stick to the chicken and turns out wonderfully crusty and any excess fat just drips away.

This is how the boneless chicken thighs
looked the last time I made them, yummy!

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