What seasoning do i use to grilled chicken breast on the foreman grill?
Image by Helmand PRT, Lashkar Gah
A new Afghan business operating at Helmand’s Bolan Farm provides 30% of the eggs and 10% of the chickens eaten in the province, said Mohammad Asif Rahimi, Minister of Agriculture, Irrigation & Livestock (MAIL).
“Helmand consumers buy fresh, 100%-Afghan chickens and eggs, and no longer rely so much on imports,” Minister Rahimi said. Afghan investors run the poultry business started on MAIL property by a USAID-funded project begun in 2007. ARAZI, MAIL’s land-lease agency, provided a five-year lease to the investors after a competitive selection process.
“The Bolan Poultry Farm is a proven economic success and now it is owned by Afghan investors, hiring Afghan workers and making delicious food for Afghan families,” Minister Rahimi said. “MAIL and USAID always wanted this project to be taken over by the Afghan business sector and this dream has become a reality.”
The farm can produce up to 90,000 chicks and 750 tons of feed per month. Five distributors, five poultry veterinary clinics, 70 city outlets and 50 outlets in rural districts of Helmand carry poultry products originating from the farm. At last estimate, these coordinated poultry farms supplied 40 percent of Lashkar Gah’s broiler market and 25 percent of its egg market.
“Last year Afghanistan imported more than 60,000 tons of frozen and live chickens, and 40 million eggs,” Minister Rahimi said. “This is unacceptable and needs to be stopped, replaced by Afghan poultry products, raised on Afghan farms by Afghan families, creating jobs and ensuring food-security across Afghanistan.”
“Consumers know that the most nutritious, safest and freshest food comes from here in Afghanistan,” Minister Rahimi added. “Projects such as this make our businesses stronger, and the food that they produce makes our children stronger.”
Question by jack jumper: What seasoning do i use to grilled chicken breast on the foreman grill?
I have a foreman grill and so far ive used liquid marinate like italian dressing that burn in the foreman grilland end up tasting nasty. are there any combinations of dry rubs i can use so i dont have to spend money buying food all the time. Also is there a certain cooking time i should know about cuz the chicken comes out dry
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3 Responses to What seasoning do i use to grilled chicken breast on the foreman grill?
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Lemon-Pepper?
Chicken and other poultry needs to be heated to an internal temperature of 165°. Use a meat thermometer to make sure you’ve reached that (insert it horizontally into the thickest part of the chicken breast so you can grill the meat but have the end of the thermometer sticking out of the grill so you can read it. As soon as it hits 165°, you’re safe. Note the amount of time it takes to reach that temp and you’ll have a pretty good idea of how long to cook similar stuff in the future.
Are you simply COATING the meat with marinade or are you actually MARINADING the meat (letting it soak)? You should let meat rest in the marinade to absorb flavor. You might also try brining the chicken breasts (soaking the chicken breasts in a saltwater solution). Brining tends to make poultry more moist when cooked. In either case–marinading or brining–give the meat AT LEAST a 12-hour bath in the stuff. Once finished, THROW OUT any remaining marinade/brine. DO NOT use it for basting or sauce as the raw chicken may have imparted harmful bacteria into it.
HMFan
July 27, 2013 at 1:08 am
Garlic & Ginger paste, Lemon Juice and Salt
SoulPower
July 27, 2013 at 1:33 am
You sure learned the hard way like myself. Decided to put the grill aside for a regular pan, broiler or use the oven to bake. Nothing like the older methods of cooking for better results. After marinating the chicken place each serving in a square of aluminum foil along with onion, carrot, potatoes. Add a few drizzles of olive oil salt and pepper lightly and any spices you like. Fold foil over and seal crimp the edges and bake in oven for about 40 minutes at 350 degrees. Bake these packages on a baking tray with sides to hold juices if they leak out. Remove and let rest 5 minutes before opening. Careful of the steam. Good luck. The baking time is approximate due to ovens and thickness of chicken.
Mama Jazzy Geri
July 27, 2013 at 2:29 am