Last Updated Jan 2024 – Have you ever made chicken breast on a George Foreman grill? I have owned one of these grills for years, but the only thing that I ever made on it was burgers. I intentionally avoided preparing chicken breast on the grill because I was afraid that it would stick and be difficult to clean.

I finally built up my nerve and prepared some George Foreman grill chicken. The results were amazing, so I ventured out with different recipes that my entire family could enjoy.

How to Cook Chicken on a George Foreman Grill

I have found that chicken that is still attached to the bone tends to cook unevenly. You can still cook legs and wings if that is your preferred cut of meat, but it may cook unevenly. Breasts are the easiest cut to cook, and it can even be prepared from a frozen state, which means that if you forget to thaw out the chicken, dinner will not be delayed.

Before you begin cooking the chicken, you are going to want to take some time to prepare the grill. Make sure that the grill was cleaned properly before you begin cooking because sometimes food on the surface of the grill can be difficult to see, especially around the edges. If food was left on the grill, it will most likely burn, and contaminate the chicken that you are cooking with a burnt flavor. Next, you will want to spray the surface of both the top and the bottom grill plate. Once the grill has been sprayed, plug it in and allow the grill to heat up for about five minutes.

Before adding the chicken to the grill, make sure that the drip tray is in place. The chicken should be about ¾ of an inch thick. Put the chicken on the grill and close the lid. When the juices run clear, the chicken is done, but to make sure that you are not eating raw chicken, make sure that the internal temperature is 165 degrees Fahrenheit before you remove it from the grill. Thicker chicken may require a few minutes more on the grill, and if you are cooking frozen chicken, it will need about five additional minutes to cook fully.

Best Ways to Cook George Foreman Grilled Chicken Breast

To get the best flavor out of chicken breast that you prepare on an indoor grill, you will want to season the chicken before you begin to cook it. One of the best ways to get a lot of flavor is to marinate the chicken, and a citrus-based marinade is ideal in my opinion. This means using lemon, lime, or orange juice as the marinade. You can add some herbs as well; some of my favorite options include thyme and rosemary. Make sure that the chicken marinates for at least an hour before you place it on the grill.

If you do not have the time to marinate the chicken, you can use a dry rub to season it as well. Almost any seasoning will work well, but be aware that saltier seasonings will cause chicken breasts to dry out during the grilling process, so you may need to use something with less salt like garlic pepper.

In addition, since you are most likely going to cook the chicken without the bone, you do not have to cook the chicken breast whole. Cut the breast into pieces and skewer them to make a kabob. You can still marinate or season the breast pieces the same way, but the smaller pieces of chicken will require less time to cook. Just make sure to turn the kabab every few minutes so that the chicken does not burn or stick to the grill.

Cooking Times

When you are cooking chicken, the cooking times can vary. A thawed chicken breast should only take five to seven minute to cook, but if you pound it before placing it on the grill, that time can be reduced to about three to five minutes. Frozen chicken will take nearly double the time to cook. If you are using ground chicken breast, a burger patty that is about ¼ of an inch thick should be ready to eat in about five minutes.


I was surprised how many George Foreman chicken recipes I found when I started looking. There are options for nearly every type of meal that you can make using chicken breasts, but some of my favorite chicken breast recipes include:

Grilled Tandoori Chicken

I love the spice of tandoori chicken, and when you serve it with couscous or rice, it becomes a very filling meal that will have you wanting more. For this recipe, you will need to marinate the chicken, I find that it works best to make the marinade in the morning so that the chicken can marinate for six to eight hours, but if you are short on time, marinating it for an hour or two should bring enough flavor to the dish. To create this recipe, you will need:

  • Four boneless, skinless chicken breasts
  • Eight ounces of plain yogurt (I prefer to use nonfat yogurt in this recipe)
  • One teaspoon of freshly squeezed lemon juice
  • Two tablespoons of paprika
  • One tablespoon of garlic powder
  • ¼ of a teaspoon of salt
  • ½ of a teaspoon of ground ginger
  • ½ of a teaspoon of ground cumin
  • ½ of a teaspoon of cayenne pepper

Mix all of the ingredients together in a bowl. This will become the marinade. Add the chicken to the marinade, and allow it to sit in the refrigerator for a few hours. When the chicken is ready, grill it for about five to seven minutes on the George Foreman grill. Serve and enjoy.

Grilled Chicken Quesadillas

Quesadillas are one of my favorite meals to make with chicken breast, and the fact that you can grill the chicken and the outside of the tortilla makes it the perfect dish to prepare on a George Foreman grill. For this recipe, you will need:

  • Two pounds of boneless, skinless chicken breast (thighs will work for this recipe as well)
  • Adobo to taste (you can also use salt and pepper)
  • 12 flour tortillas (10 inches in diameter)
  • 1 ½ cups of shredded Mexican cheese (taco or cheddar cheese will taste great as well)
  • one chopped onion
  • Six ounces of sliced black olives
  • Seven ounces of diced green chilies

To start, you will need to sprinkle the chicken with adobo and allow it to sit for 15 minutes. In the meantime, heat the George Foreman grill, and lightly oil the grill plates. Grill the chicken for about seven to 10 minutes or until the juices run clear. Remove the chicken and cut it into bite-size pieces.

To assemble the quesadilla, start by placing a tortilla on the grill. Then, put a layer of cheese, chicken, onions, olives, and chilies on top of it, and top with another tortilla. It should only take about three to four minutes to grill the outside of the tortilla and melt the cheese.

Asian Chicken Burgers

I love food with Asian flavors, so these Asian chicken burgers quickly became one of my favorite George Foreman grill recipes. You will need:

  • A pound of chicken breast (finely cut or ground)
  • One tablespoon of lemon juice
  • Once clove of minced garlic
  • Two finely chopped green onions
  • Two tablespoons of soy sauce
  • ½ teaspoon of ginger
  • One egg white
  • Four hamburger buns

Start by cutting up the breast if it is not already. You can purchase ground chicken, but I prefer to cut it myself for this recipe. Then combine the chicken, the lemon juice, the garlic, the onions, the soy sauce, the ginger, and the egg white in a large bowl. Form the meat mixture into patties and allow them to sit for about 30 minutes to an hour. Then, grill the burgers. This should only take about five minutes. Build your burger and garnish it with toppings such as hoisin sauce and bean sprouts.

Grilled Chicken Parmesan

One of my favorite meals to make is chicken parmesan, but one of the issues I have with the dish is the amount of time that it takes to create. When you use the George Foreman grill, the cook time is literally cut in half. To create this recipe, you will need:

  • Four boneless, skinless chicken breasts
  • Four tablespoons of olive oil
  • One tablespoon of Italian seasoning (basil and oregano will work well)
  • A dash of salt
  • Pepper to taste
  • One cup of tomato sauce (can use marina sauce if preferred)
  • ½ of a cup of shredded mozzarella cheese
  • Two tablespoons of grated parmesan cheese

Preheat the George Foreman grill for a few minutes. Combine all of the seasonings, and then coat the chicken with the mixture. Place the seasoned chicken on the grill and cook it for about seven to 10 minutes. When the juices run clear, open the lid and top each breast with a spoonful of tomato sauce and a slice of mozzarella. Serve with spaghetti, and garnish with parmesan cheese.

Perfect Barbecue Sauce for Grilled Chicken Breast

If you are planning on simply making grilled chicken, why not make your own barbeque sauce to enhance the flavor of the chicken? I always make my barbecue sauce from scratch. For this recipe, you will need:

  • One very finely chopped onion
  • One cup of ketchup
  • One tablespoon of fresh lime zest
  • 1 ½ tablespoon of freshly squeezed lime juice
  • Two tablespoons of honey
  • One tablespoon of steak sauce
  • 1 ½ cups of vinegar
  • A dash of black pepper

Simply mix together all of the ingredients. If the onion is too chunky, it can be blended. Any leftover sauce can be placed in a container and refrigerated for later use.

How to Easily Clean The Grill

Since you took the time to spray the grill before cooking the chicken breast on it, you will not have too much difficulty cleaning the grill. That being said, food particles will stick from time to time, especially if you are cooking marinated or heavily seasoned chicken. When you are finished using the grill, unplug the unit so that it can cool. You will want to give it about 15 minutes before attempting to clean it so that you do not burn yourself.

The best way to clean the grill is with a sponge. Use the rough surface of the sponge, and make sure to use plenty of soap. Some George Foreman grills have removable grill plates, which makes cleaning them even easier because the grill plates can be soaked in soapy water if food is stuck on the surface.

Final Thoughts

Have you tried George Foreman grill chicken? The George Foreman grill is one of the quickest ways of preparing food, and some grills are large enough to prepare food for your entire family at the same time. If you have not tried it yet, now is your opportunity to try one of the recipes that are featured above.

All of them are easy to make options that result in delicious and juicy chicken that will make your mouth water. As long as you follow the recipes and the tips provided, you will never have dried out chicken. Don’t forget to try the recipe for barbecue sauce that I included. It’s spectacular, especially on chicken.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

Write A Comment