Is it better to boil BBQ chicken before cooking it or just put it on the grill?

Answer 1

Unlike beef or pork ribs, pre-cooking chicken before you barbecue it isn't necessary. I do, however, recommend that you marinate it overnight in something like Italian Dressing before grilling. The other thing to remember is that you need to cook it over indirect heat. Once you've seared the outside, then move the meat away from the heat source and cover. Check on it frequently and turn every 10 minutes until cooked thru.

Answer 2

Don't listen to these naysayers. Poaching your chicken legs in a rich mixture of broths, spices, and beer/dark cola if you've got it, saturates it in flavor inside and out and cooks it thoroughly and safely every time, and the resulting broth can often be frozen and reused in other dishes. You don't want the water to be boiling the whole time, let it go for about 5 minutes or so before cutting the temp down real low so the water just roils softly. You should let that go for roughly 45 minutes to an hour, but could let it go for 2 hours and the chicken would still turn out tasty. Any longer than that and your chicken will start getting funky. You can also just flash-boil the hell out of it for ten or fifteen minutes before grilling, but that's much less about flavor and more about getting the job done quick and easy. When you bbq your chicken after boiling, you want high flames center grill, and to start saucing up your chicken almost as soon as you lay it down. You won't be grilling it long, as you don't want to overcook the chicken, so its all about getting those flames to crisp up and caramelize your sauce to the skin. You don't want to burn it, but charred grill lines are sexy/delicious. Once your legs have been layered in thoroughly flame-licked sauce, you're good to go. This is both a lazy and incredibly delicious way of getting your chicken legs done without the hassle and worry of under-cooking or over-cooking on the grill alone.

Answer 3

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RE:
Is it better to boil BBQ chicken before cooking it or just put it on the grill?

Answer 4

I am a chef and i would never boil a chicken unless you were making soup. i would recommend not cooking a whole chicken on a BBQ with out a rotisserie. Best too 1/4 your Chicken for BBQ. Cook it at medium heat with lid closed as much as possible. Keep a spray bottle handy when BBQ-ing. helps with flare ups from grease that can burn the food. Turn chicken often. If you have a meat thermometer poultry should be cooked to 180 deg. if not us ally 30 to 40 minutes. will do it Do not add sauce till cooked then top it with your favorite sauce cook a bit more to caramelize the sauce.

Answer 5

Never boil chicken before BBQ'ing. That goes for beef or pork ribs as well. If you can, sear the chicken on the grill, then slow cook it, preferrably covered over indirect heat. (Put your coals on one side and meat on the other) If you have a gas grill close the lid and cook on upper rack if you have one. The "chef" is close, chicken's internal temp needs to be 170 degrees. But remember, if it's boiled, it ain't barbequed!!

Answer 6

you dont have to boil it i think it helps durring the cooking process but it also does something to the favor I love barbucue chicken leave out of the frezer to defrost marnade it in fresh lemond juice or barbucue sauce keep it on a low setting till done cut with knife to make sure its done add more fresh barbucue sauce on it yummy because barbucue sauce tends to carlimse on the chicken while its cooking and it wont be as good .Iuuasually lov the barbucue flavor of chicken had that last night cooked it to long so watch it dont over cook it and make sure the temp is 165 for about 2 hours or so high

Answer 7

It's best to just put it on the grill. If you are concerned about it not cooking thoroughly and burning on the outside, then you can finish cooking it in the oven. Don't boil it, though. That will make it soggy.

Answer 8

don't boil it. Grill the chicken first then place it in the oven on 500

Answer 9

This is a tip on chicken i found in a old cookbook.To help kill the BACTERIA! put it in cold water and add two parts VINEGAR;letstand for 15 mins.Rinse well to avoid vinegar taste.I do it all the time and never had any after taste.

Answer 10

bah...just take the chicken if its boneless and pound it so its the same thickness, marinade it the night before it makes cooking time go faster, because marinades contain acidics and will precook it (partially)
par-boiling=rubber chicken!! :(