BTW – a brine is a highly concentrated salt solution, a marinade is just a flavoured liquid. So you marinated.

Also, the Foreman should work, but you need to START high and end low if you want grill marks. Chicken doesn’t need a high temp to cook, or very long (especially on a Foreman), but if you want marks, preheat the grill to a higher temp, thrown on the chicken, and immediately lower it to a low temp (350 or less). A little oil or butter on the chicken first should help too. Alternately, you could add sugar or honey to the marinade to help caramelize it, but that would dramatically change the taste. The issue with this method is that cutlets are so thin, that you could easily overcook them. A breast would be better suited.

The reason a stove-top grill works better is because it tends to be more seasoned. Foremans are non-stick, which is great for cleaning, but terrible for things like grill marks, richer flavour, etc.. I do almost all my grilling either on a BBQ or a cast iron grill pan. The foreman is for paninis and as a backup for when my grill pan is already being used.

And as with all meats, you want to bring it up to around room temp before cooking to insure evenness. With chicken, you don’t want to leave it out for an hour beforehand, but cutlets should come up to room temp in around 20 minutes (out of the marinade). The other beauty of something like grilling is that if you undercook the cutlets, you can toss ‘em back on But it’s really hard to undercook cutlets, as they’re pretty thin. A few (2-4?) minutes on a double-sided grill like the Foreman should suffice.

Jeff, thanks for the tips. I’ll give them a try. I hope it works out for you and AC.

First off, the buttermilk marinade is just going to taste bland without any lemon juice or zest, some garlic (even garlic salt) or something to spice it up – and I generally don’t leave it overnight, especially with a cutlet..an hour or two should usually do with something so thin.

George Foreman, while cornering the market in grill-land, doesn’t do the same job as a simple grill pan ont he stove…I find you get a better “char-grilled” look there.

I do two things for chicken, breaded and non-breaded. I’ll often marinade for various things for a few hours(teriyaki, soy, bbq, just depends) that morning and then get it out at dinner. I season it with salt, pepper and maybe some other things depending on what I’ve marinated it with(rosemary, oregano, etc…both sides)And rub it in there. I then usually decide on whether it will be breaded or not…if it is, I’ll take an egg white or two , douse it in that, then roll in flour or bread crumbs(or both). Non-breaded, I still usually dust it with flour anyway. Then, I spray my trusty grill pan with olive oil spray, and on to the grill. Thin cutlets usually will go 4-5 minutes, each side, a little more if you want those grill marks to show. Bam!

Anyway, hope that’s helpful. As for AC, if I do some deals this week I will at least see you down there, to enter that Saturday satellite, and maybe longer if I do two deals.

Anyway, GL to you in your “limit you get four cards and then there is a flop, turn and river (maybe) where sometimes there are split pots if there are three cards 8 or lower on the board” tournament ”