How long should you boil chicken to get it ready for BBQ?

Question

There you go?

Answer 1

This is a more gentle way to parcook chicken, try looing it (a Chinese method of cooking). It creates a tender, and well seasoned, chicken inside and allows the skin to crisp without burning:

Fill a large kettle (large enough to hold the chicken) 1/4-way with water and add an equal amount of soy sauce. Also, add 1/4 cup sesame oil, and 1/2 cup rice wine. I also like to add a teaspoon of Chinese 5 Spice powder. Bring all to a boil. When at a good rolling boil, add the chicken (whole, halves, or quarters) and bring back to a boil. Then, SHUT OFF THE BURNER! Cover the kettle and allow the chicken to sit in the looing sauce for 1-hour.

Grill without BBQ sauce until mostly cooked through, turning often, then brush with your favorite BBQ sauce preparation for the remaining 5 minutes or so, again, turning often.

Answer 2

I cut the chicken in half then smash it so it is not real thick then I put each half in a split stick long enough that the but end will reach over the grill to be able to handle it. I first put the halves in a shallow pan and put a thin flavored sauce on it and let it sit for a while about half hour then BBQ and add some more sauce from time to time. Not tomto based sauce.

Answer 3

Don't parboil it at all! Brine it instead. Mix up a solution of 3 cups water and 1 cup Kosher salt, add any spices you like and some garlic. Place the solution and chicken in a ZipLock bag and chill for at least 2 hours. Makes the best BBQ chicken you've ever had.

Answer 4

Don't boil the chicken... Wash it pat dry, put a rub on it and let it set for about 30 min or so while the coals are getting going. Then bar b q it. If you are using wood chips to smoke the meat some, the outside layer will be pinkish, that is fine.

Brining it works well too...

but don't boil it, that is what yankees do.

Answer 5

I'm in the camp where "you do not boil" your chicken before you bbq.

Boiling makes great chicken stock... which means you're taking flavor out of the chicken so the chicken ends up bland.

Just use the lid to control the heat or cook on the grill using indirect heat.

Answer 6

DON'T BOIL!!! It'll stink up your kitchen something fierce and the smell will infect your house/apartment for days.

Instead, try brining: soak the chicken pieces in brining solution (3 Tbs salt--I use kosher-- for every gallon of cold water in the solution. Dissolve the salt and there you go) for about 30 minutes; rinse well and pat dry. This will keep the chicken moist during long grilling and help the meat stay light (no heavy chicken flavor).

Answer 7

I would not boil chicken prior to BBQ. If you want to blanch it just immerse in boiling water til it turns white on surface.

Answer 8

When you boil it or otherwise precook the meat it loses the ability to absorb the flavor from the barbecue. Wash it and put it on to cook. Cook until the juices run clear.

Answer 9

I never boil it. I wash it good and pat it dry then put on grill over coals and watch it closely. If you put bbq sauce on too soon it will burn.

Answer 10

I usually simmer for 20 mins or microwave for 15.