With grilling season now coming back with the nice weather I have seen a lot of posts of whether or not to parboil chicken before grilling. I find it funny that some people are so against it. I don’t typically do this as I usually marinade my meat first however they are times that parboiling has its advantages. By parboiling you reduce the risk of under cooking your chicken and speed up the cooking time on the grill. This can come in handy during large grilling events or if you don’t have a lot of time.
This week I didn’t take anything out of the freezer for dinner. About noon, I looked and took out the chicken legs. They were not going to be totally defrosted so I decided to parboil them. The trick to parboiling is not to boil but actually simmer in a fragrant broth. You can use any stock you desire or water with the addition of herbs and spices. I used some chicken stock and added onion, celery, garlic, and a spice mix. Add just enough liquid to cover your chicken and bring to a boil. Once it boils reduce the heat to simmer and cover. Simmer until no longer pink. The amount of time depends on how much chicken and the thickness but can be anywhere from 5-20 minutes.
Once cooked take out and pat dry and grill using your favorite BBQ sauce.
I think the mistake most people make is just parboiling in water and boiling rather than simmering. I have never had this result in flavorless or dry chicken. I recommend for drumsticks or bone in chicken pieces. Boneless chicken requires less time cooking and is easier to determine if it is done.