Grilling Chicken Question
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    Moderator aka AmyBob AmyBoz's Avatar
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    Default Grilling Chicken Question

    So, I have been marinating some chicken that I want to grill, tonight. When you grill chicken, do you just slap it on the grill, or do you cook it in foil? Looking for some suggestions. Thanks!
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    ~Whether I use my Forman grill or our old electric outdoor grill or the charcoal grill or a campfire or on the gas fired grill that the restaurant I worked at used, I just put them right on the grill away from direct flame. As long as your marinade contained some oil and you don't overcook, they will turn out great. ~

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    Moderator aka AmyBob AmyBoz's Avatar
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    And how long do you cook them for? They are chicken breasts and are fairly thick.
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    I spritz or rub them with oil and slap them on the grill. I cook them until they are done, I dunno, 15-20 minutes? They will firm up and start to ooze clear juices. Keep your flame medium or lower so they do not burn, especially if the skin is still on them (I put that side down first). Don't be afraid to move them around if one end is getting done faster than another. Like burgers and brats, do not push on them or poke them, it will make the juices run out and dry out the meat.

    You can also lightly pound out the breasts to an even thickness.
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