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Can you cook BONE-IN chicken thighs in a George Foreman grill?



 
 
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  #1  
Old January 31st, 2007, 08:08 PM posted to alt.support.diet.low-carb
Utter Simpleton
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Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

Can you cook BONE-IN chicken thighs in a George Foreman grill? If so, any tips?


  #2  
Old January 31st, 2007, 09:24 PM posted to alt.support.diet.low-carb
Aaron Baugher
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Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

"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."
  #3  
Old January 31st, 2007, 09:34 PM posted to alt.support.diet.low-carb
Jbuch
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Posts: 429
Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

Utter Simpleton wrote:
Can you cook BONE-IN chicken thighs in a George Foreman grill? If so, any tips?



Probably.

Just take good notes.

You can download a nice cooking schedule from the George Foreman
(Salton) website, and I am copying from my old downloaded file.

grill_times.htm might come up on a web search for you.
-------------------------------------------------

Pretend that you are cooking a Chicken Breast Bone-In (up to 2" thk.)
[ From the Salton Website ]

{????..... 7 Minutes} (I added this 'cause thin thighs might cook fast)
Rare ..... 9 Minutes
Medium ...11 Minutes
Well Done 12 Minutes

----------------------------------------------------
I would put three thighs in and at 9 minutes cut into the first to see
if it is done enough to eat.

If not done then repeat at 11 minutes with the second thigh.

If not done then repeat at 13 minutes with the third thigh.

Of course, put back onto the grill the thighs that weren't cooked well
enough, then they won't be wasted. But cut into an uncut thigh to get a
valid test for doneness.

Make notes of your findings and then make sure you nail down the cooking
time you prefer for the way you want to eat your chicken thigh. Keep
this time somewhere safe.

  #4  
Old January 31st, 2007, 10:40 PM posted to alt.support.diet.low-carb
Roger Zoul
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Posts: 1,790
Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

Aaron Baugher wrote:
:: "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.
::

"If you go to the trouble of removing the bone, the skin must also have been
taken off," would be my guess.

::
::
:: --
:: Aaron -- 285/235/200 -- http://aaron.baugher.biz/
::
:: "If you hear hoofbeats, you just go ahead and think horsies, not
:: zebras."


  #5  
Old February 1st, 2007, 03:17 PM posted to alt.support.diet.low-carb
Hollywood
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Posts: 896
Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

On Jan 31, 3:08 pm, "Utter Simpleton" wrote:
Can you cook BONE-IN chicken thighs in a George Foreman grill? If so, any tips?


Uhm, Thighs are VERY EASY to bone (way easier than breasts). If you
don't trust the foreman to do it (I would worry about time/temperature
reactions in the elastin and other connective tissue, considering that
most Foremans are underpowered for thick stuff you want to do
through).

I suppose you could do it, but considering the ease of boning, why not?

  #6  
Old February 1st, 2007, 07:12 PM posted to alt.support.diet.low-carb
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Posts: 142
Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

On Jan 31, 2:08 pm, "Utter Simpleton" wrote:
Can you cook BONE-IN chicken thighs in a George Foreman grill? If so, any tips?


Yep. And you can cook it in better and much cheaper household cooking
utensils too. Skillets, baking pans, broiler pans, etc. They are a lot
cheaper and do a better job and are just as easy to use. Real cooks
use them all the time.

TC

  #7  
Old February 1st, 2007, 07:46 PM posted to alt.support.diet.low-carb,rec.food.historic
Opinicus
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Posts: 93
Default ... a George Foreman grill?

"Utter Simpleton" wrote in message
. ..
Can you cook


I've seen this referenced a lot.

"George Foreman himself has made over $150 million from the sales of the
grills"
http://en.wikipedia.org/wiki/George_Foreman_Grill

What exactly was the relationship between this pugilist and a cooking
device?

--
Bob
http://www.kanyak.com


  #8  
Old February 1st, 2007, 08:52 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,864
Default Can you cook BONE-IN chicken thighs in a George Foreman grill?

"Roger Zoul" wrote:
Aaron Baugher wrote:

:: 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.

"If you go to the trouble of removing the bone, the skin must also have been
taken off," would be my guess.


The marrow contains lots of fat. I don't know how much fat comes out
of
chicken bones but lots comes out of red meat bones.

Folks remove bones and skin to reduce the fat. Sure enough most of
the
flavor comes from the bones and the fat. At least make stock!

  #9  
Old February 1st, 2007, 11:10 PM posted to alt.support.diet.low-carb
Pat
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Posts: 188
Default Can you cook BONE-IN chicken thighs in a George Foreman grill?


Can you cook BONE-IN chicken thighs in a George Foreman grill? If so,
any tips?


Yep. And you can cook it in better and much cheaper household cooking
utensils too. Skillets, baking pans, broiler pans, etc. They are a lot
cheaper and do a better job and are just as easy to use. Real cooks
use them all the time.

TC


And have you ever tried to clean a Foreman grill? Who needs that! Just use a
skillet!

Pat in TX



  #10  
Old February 1st, 2007, 11:11 PM posted to alt.support.diet.low-carb
Pat
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Posts: 188
Default ... a George Foreman grill?



What exactly was the relationship between this pugilist and a cooking
device?

--
Bob


They've both been knocked flat? They both have grid marks on their faces?
They both heat up?



 




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