Learn how to parboil chicken to then grill, smoke, roast or fry! You get delicious, juicy chicken every time.
If you know how to parboil chicken, you can make juicy chicken dinners in no time! This how-to guide will teach you more about this easy but useful method.
Most of us know what parboiling rice means, but some of you may not know what parboiling chicken means.
It can really change how you cook your food, though, because parboiled chicken cooks faster and tastes better too!
Parboiling means partially cooking something – in other words, when you parboil chicken, you will cook it a little bit – but not all the way!
In the same way that you sometimes blanch or parboil vegetables – especially before freezing them – parboiling chicken preps it so it’s quick and easy to fully cook when needed.
You can parboil most any vegetable or grain such as rice, broccoli, potatoes, carrots, or even mixed vegetables.
Parboiling Brussels sprouts, green beans or even peppers is also a popular option when making certain dishes.
More common than you may think, many people also opt to parboil meats such as chicken, chicken wings, ribs, brats or sausage.
You can then cook to taste by grilling, roasting or frying the meat without losing any of the juiciness.
Different from boiling, parboiling chicken involves gently simmering it and bringing it to a very low boil for just a few minutes, then draining off the water.
Before cooking, parboiling chicken is a great way to make sure it stays moist, tender, and fully cooked. What is the best length of time to parboil chicken? The answer depends on a few things. How long to parboil different cuts of chicken? We’ll tell you everything you need to know in this guide.
What is Parboiling?
Parboiling involves partially cooking food by simmering or blanching it in hot water or broth, This pre-cooks the food so that it takes less time to fully cook later
Parboiling chicken has several benefits:
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Ensures chicken is cooked through: Parboiling pre-cooks the chicken so you don’t have to worry about undercooked meat when you finish cooking it.
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Keeps chicken moist Parboiling seals in moisture and flavor. The chicken won’t dry out as easily when you grill, bake or saute it after parboiling.
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Adds flavor: Parboiling chicken in broth or seasoned liquid infuses it with extra taste.
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Cooks faster: The chicken will take less time to finish cooking since it’s partially cooked already.
How Long to Parboil Different Cuts of Chicken
How long the chicken takes to parboil depends on how big and thick the pieces are. Smaller, thinner cuts require less time than larger, thicker pieces.
Whole Chicken
Parboil a whole 3-4 lb chicken for 30-40 minutes until no longer pink inside. This sufficiently pre-cooks a whole bird so it will be done when you finish roasting or grilling it.
Chicken Breasts
Boneless, skinless chicken breasts only need 10-15 minutes of parboiling since they are thin cuts. Watch the clock because over-parboiling can make the delicate breast meat dry and rubbery.
Chicken Thighs and Legs
Chicken thighs and drumsticks are small, thick cuts so allow 5-8 minutes of parboiling time.
Chicken Wings
These tiny pieces parboil the fastest in just 5-10 minutes. Take care not to overcook them.
Chicken Cutlets
Because pounded chicken cutlets are so thin, only boil them for 3 to 5 minutes. If you boil them longer, they’ll get tough.
Tips for Parboiling Chicken
Follow these tips for best results when parboiling chicken:
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Use a large pot so chicken pieces can be in a single layer. Crowding will prevent even cooking.
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Add aromatics like garlic, onion, herbs or citrus to the poaching liquid for extra flavor.
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Season the liquid with a pinch of salt which helps season and tenderize the chicken.
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Bring liquid to a boil then reduce heat and simmer gently. High heat can make chicken tough.
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Use an instant-read thermometer to check temperature. Remove chicken when it reaches 160°F.
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Let chicken rest 5 minutes after parboiling so juices redistribute evenly.
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Pat chicken dry before searing or grilling to help browning. Wet chicken won’t brown as well.
How to Use Parboiled Chicken
Parboiled chicken is versatile to use in all kinds of recipes:
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Grill or broil for healthy baked chicken entrees with crispy skin.
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Shred and use in tacos, enchiladas, sandwiches, casseroles or soups.
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Dice and saute with veggies and sauce for easy chicken stir fries or fajitas.
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Bread and pan fry for juicy chicken cutlets, schnitzel or katsu.
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Bake in creamy casseroles like chicken pot pie or chicken parmesan.
So next time a recipe calls for cooked chicken, try parboiling it first for guaranteed tender and moist results. With the proper parboiling time for each cut, you’ll turn out perfectly cooked chicken every time.
Frequently Asked Questions
Why does parboiled chicken cook faster?
Because parboiling only cooks part of the chicken, it takes less time to finish cooking. It doesn’t need as much time in the oven, grill, or skillet because the temperature inside starts to rise faster.
Can you bread and fry parboiled chicken?
Yes, parboiled chicken works great for frying. The partial cook helps tenderize and seal in juices so the chicken stays very moist. Just be sure to pat it dry before dredging in flour and frying.
Is parboiled chicken safe to eat?
Parboiled chicken is safe to eat immediately since the parboiling step partially cooks it. However, for food safety, it should be cooled and refrigerated promptly if not being used right away. Reheat fully to 165°F.
Can you parboil frozen chicken?
It’s best to thaw chicken before parboiling, but you can parboil frozen chicken straight from the freezer. Add a few extra minutes to the parboil time since the chicken will take longer to heat through when frozen.
Does parboiling chicken kill bacteria?
Parboiling doesn’t completely eliminate bacteria but sufficiently reduces it to make the chicken safe. Chicken should reach 160°F internally after parboiling to destroy harmful pathogens. It still requires thorough cooking later.
The Takeaway
Parboiling is a handy technique for pre-cooking chicken that results in tender, moist meat that cooks faster. The parboiling time can range from just 5-10 minutes for small pieces like wings and cutlets, up to 30-40 minutes for a whole chicken. Monitor thickness and remove chicken once it is no longer pink inside. Parboiled chicken works well for all cooking methods from grilling to baking to frying. With the proper parboil time for each cut, you’ll turn out perfect chicken every recipe.
How to Parboil Chicken
First, add the whole chicken – or the chicken pieces – to a large, heavy-bottom pot. A stockpot would be perfect for the job as it has the depth you need and is great for retaining heat.
Add a large pinch of kosher salt to the pot, along with 3 bay leaves and around 1 tablespoon of peppercorns.
The amount of peppercorns you need will depend on how much chicken you are cooking. If you are only cooking one or two pieces, use less peppercorns.
Completely cover the chicken with water. Alternatively, you could use apple cider or chicken stock, either of which will add a little extra flavor.
Heat over medium-high heat until the water comes to a boil then reduce heat to a simmer.
Continue to simmer per the chart above, then carefully remove the chicken and pat it dry. Prepare as desired.
This cooking technique really cuts down on the cooking time when you are preparing it for a meal, so it’s a great way to quickly get dinner on the table on a busy weeknight!.
But that’s not the only advantage.
There is less fat on the chicken after parboiling, so when you frill, fry, or bake the chicken to serve, it will be deliciously crispy.
It also ensures that the chicken cooks all the way through, with no pink spots in the middle.
Finally, parboiling helps lock all the flavorful juices into the chicken, giving you tender, juicy results when you fully cook it.
How Long to Parboil Chicken
This depends on several things. First, you need to consider the size of the piece of chicken you are parboiling.
Obviously, an individual piece of chicken will take less time to parboil than the entire bird.
Then you need to look at the cut – is it boneless or bone-in? Another factor influencing the timing is whether or not the chicken is skinless.
The chart below will help you decide on the right amount of time to cook.
