Post # 1
I’ll admit it. I’m a total newb when it comes to the kitchen. I’m really trying to learn though, but I don’t want to learn anything incorrectly. My old friend Google keeps contradicting itself when it comes to thawing boneless chicken and I don’t want to do it wrong and get sick. I would ideally like to thaw the boneless chicken thighs and baste them with barbeque sauce and then grill them on my George Foreman grill for dinner tonight, but I’m not sure the best way to go about it.
Any Betty Crocker Bees want to help me out? 🙂
Post # 3
if you want to cook them tonight an they are froxen- fill the sink with cold water an soak them for a lil while..then i would marinate them let them sit an half hour then cook
fi a chef an he always say NEVERTHAW FOOD ON A COUNTER OR MICROWAVE 🙂
Post # 4
@OneOfTheseDaysAlice: I am pretty sure you can put frozen proteins directly on a george foreman….
Post # 5
I think the safest way is to put them in the fridge and let them thaw slowly, but I always fill the sink with cool water and thaw them in a bag if I want to cook it that night.