We use it at BBQ time instead of a charcoal grill - we have the BIG one - as it means no-one has to stand over the hot grill, and a timer pings when stuff is ready - no more burnt sausages!
One of our favourites is Greek Island Grilled Chicken, which I got out of an M&S recipe book years ago.
4 skinless boneless chicken breasts (halved horizontally if very thick)
zest and juice of 2 lemons
4 Tbsp olive oil
Large sprig of fresh Thyme (or 1 tsp dried)
Freshly grated black pepper.
Score the chicken breasts lightly on the side where the skin would have been. Mix the other ingredients together and add the chicken, turning it in the marinade. Store, covered, in the fridge for at least 2 hours (or freeze in the marinade and allow to defrost in fridge when needed). Put it on the Foreman on high (if you have a variable heat) for 10 minutes or until the juices run clear (double the time for a conventional grill, reduce if the fillets are thin or you have split them).
I tend to make up a huge batch of this and have any cold leftovers in sandwiches the next day.
The foreman is also good for toasted sandwiches - cheese and ham is great, and you don't need to add butter. On hiliday my sister's DMIL folded over left-over pizza and reheated it in the Foreman to make a sort of calzone.
My small one died the other day (probably because my DH washed it up in the sink
) so I'm on the lookout for a small one at a good price.
ETA I've just seen you only used it for chicken before - steaks work really well, or bacon for sandwiches. Also good for blackening peppers to get the skin off, or vegs generally (onion, pepper etc.)