How to use liquid smoke, chicken & a George Foreman?

[mu0n]

Hey guys, I got given some liquid smoke by a friend (smells great but bloody potent). I’m thinking of just rubbing a few drops into the chicken and chucking it on the grill. Should I add oil? Other seasoning? Any other tips? Cheers.

[OzzyR1]

Put some in a plastic bag (only a few drops!!) and/or use as part of a marinade.

Put chicken or other meat in and leave for a few hours. With chicken, works best if you put a few slits in the flesh.

I love the stuff, add it to stews in the winter too.

[mu0n]

OzzyR1 said:

Put some in a plastic bag (only a few drops!!) and/or use as part of a marinade.

Put chicken or other meat in and leave for a few hours. With chicken, works best if you put a few slits in the flesh.

I love the stuff, add it to stews in the winter too.

Okay cool - so thinking; slit chicken breasts, put in bag with frylight, few drops of liquid smoke, salt + pepper, leave in fridge for a couple of hours then cook them as per normal on the George?

[collateral]

You could mix it with some citrus juice (lime?) if you're into that. The outside of the chicken might denature a little but that's nothing to worry about

[Slink]

you could mix some liquid smoke with whatever you want the chicken to taste of, then get one of those meat syringe's and inject some of the marinade into the meat before cooking, then it will be throughout the meat rather than just on the outside.

[evilmunkey]

Is it the Stubbs liquid smoke ? i love that stuff especialy on slow cooked belly pork and ribs. i do the bag and marinade thing, love the idea of injecting it into the meat though, thats inspired. will definatley be trying that trick