"Utter Simpleton" writes:
Can you cook BONE-IN chicken thighs in a George Foreman grill? If
so, any tips?
I've never tried it, but you probably could as long as they were
fairly uniformly thick. You could try it, and test with a meat
thermometer to make sure they get done all over.
The Foreman Grill cookbook, of course -- because they want to sell a
lot of units -- makes a big honking deal about taking the fat out of
everything. So every recipe calls for boneless, skinless chicken
breasts, but those would often be as thick as a bone-in thigh.
Speaking of which -- why is it that so many recipes claiming to be
low-fat insist on *boneless* chicken? Do they think taking the bone
out somehow makes them less fatty? I guess that'd make as much sense
as most of the low-fat dogma.
--
Aaron -- 285/235/200 --
http://aaron.baugher.biz/
"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."