After placing the chicken thighs, my hand slowly lowered the panel atop, my ears listened to the sizzles increase, and my eyes watched as grease from the thighs poured into the hidden trap. After some googling, I decided to let them cook for 12 minutes. Upon opening the grill I was in love. Three seared, fully-cooked chicken thighs stared back at me. Anyone who knows me is aware of my most effortless talent: making lifeless, dry chicken.
As for the clean-up, I don't have much to say, which is amazing. It was easy peasy even without a dishwasher. It's not the best nonstick I've ever seen, but for the price, it did a good job of melting off stubborn chicken remnants and fit right into my drying rack. Needless to say, I highly recommend and long live the true star of the early 2000s: the George Foreman Grill.
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