Love, love, love it. Going to have to try that recipe; most often I just grill up some chicken to slice and put on salads for lunch, but it's most often with a balsalmic vinigrette.
The grill was one of my go-to items when I was single and lived in the barracks. (think college dorm room) Better for you than fast food, minimal prep and cleanup, and the rules did not specifically say "no Foreman grills" like they did "no hotplates."
Another thing I used it for was my "open and dump" soup. That was a vegetable soup, but I'd throw in chunks of grilled chicken for the non-vegetarians.
(quantities are up to you)
Olive oil
onion
garlic
Chicken broth
canned beans
frozen veggie (carrots, corn, & peas) mix
any other vegetable lying around the fridge
grilled chicken
Tabasco to taste (optional)
Saute onion and garlic. Add all other ingredients, rinsing beans, chopping random veggies (usually a potato)
Simmer until flavors blend.