Follow our top 10 BBQ food safety tips to minimise the risk of food poisoning and injury. Weve got all the advice you need for a fuss-free barbecue.
You cant beat a bit of back-to-basics barbecuing (you, your friends and the great outdoors – its the dream), but in these sterile times our stomachs cant handle a rough and ready approach to food hygiene. You don’t have to be too nice, but if you follow a few simple rules, you can be sure that your guests will leave feeling happy and satisfied instead of pumped up. We’ve included advice from the Food Standards Agency on how to grill meat safely to avoid food poisoning.
Once you know how to stay safe, light up the grills with our guide on how to light a BBQ and get ideas from our collection of barbecue recipes.
Also below are some of our tried-and-true favorite barbecue tools, such as our picks for the best barbecue gadgets, best gas barbecues, and best charcoal barbecues.
Barbecuing chicken is a favorite summer pastime for many. The smell of sizzling chicken on the grill is simply mouthwatering. However, improperly barbecued chicken can be dry, tough, or even unsafe to eat. So should you par-cook the chicken in the oven first before tossing it on the grill?
There are pros and cons to cooking chicken in the oven prior to barbecuing. Ultimately, it comes down to your personal cooking style and preferences. This comprehensive guide will cover everything you need to know to decide if oven pre-cooking is right for you.
Overview of Pre-Cooking Chicken Before BBQ
Pre-cooking involves partially baking or roasting chicken in the oven before finishing it on the barbecue grill This method can help in several ways
-
Makes sure the chicken is fully cooked: pre-cooking the chicken in the oven brings it to a safe internal temperature before grilling. This prevents raw chicken being served.
-
Retains moisture The oven stage cooks the chicken gently, retaining moisture and juices inside The quick hot grill at the end then crisps and browns the outside.
-
For more flavor, marinate or season chicken before putting it in the oven. The heat from the oven lets those flavors get deep into the meat.
-
Speeds up grilling: Partially cooked chicken spends less time on the grill, so you can barbecue more chicken in batches for large gatherings.
However, pre-cooking also has some potential downsides:
-
Too much time in the oven dries out the chicken, and grilling it too much to make the skin crispy can make it even drier.
-
Alters texture: The texture may become softer and less crisp compared to grilling alone.
-
Reduces smoky flavor: Less time on the grill means less smoky barbecue flavor infused into the chicken.
So should you take the extra step? Let’s explore further.
Benefits of Pre-Cooking Chicken in the Oven
Here are some of the biggest advantages to oven pre-cooking your chicken before throwing it on the barbecue:
Ensures Food Safety
Raw or undercooked chicken poses a risk for foodborne illnesses. Pre-cooking in the oven to an internal temperature of 165°F kills any harmful bacteria present in raw meat. This extra safety step gives peace of mind, especially when serving chicken to those with compromised immune systems such as young children, pregnant women, and the elderly.
Cooks Through Evenly
Grilling alone can result in burnt outsides but undercooked centers, particularly with thick cuts. Pre-cooking allows time for the heat to penetrate deep into the meat, ensuring it cooks through evenly. No more cutting into disappointing raw pink chicken!
Retains Moisture and Juiciness
The lower heat of an oven gently cooks the chicken, giving time for the juices and moisture to distribute throughout the meat rather than escaping. A quick hot grill at the end then crisps up the outside. Well-cooked moist chicken is tender and delicious.
Infuses Flavor
Pre-cooking provides the perfect opportunity to marinate chicken or rub it with spices and herbs. The oven heat allows those flavors to fully permeate and tenderize the meat. Barbecuing then caramelizes the marinade or spice rub, intensifying the flavors.
Speeds Up Grilling Time
Partially cooked chicken cuts down the time needed on the grill. This is extremely helpful when cooking for large gatherings or meal prepping chicken in batches.
Allows Resting Time
The oven stage also builds in important resting time for the chicken after cooking but before grilling. Resting enables juices to redistribute evenly for a tender, juicy result.
Potential Drawbacks of Oven Pre-Cooking
However, par-cooking chicken isn’t necessarily right for everyone. Here are a few of the potential downsides:
Can Dry Out the Chicken
Too much time in dry oven heat can dehydrate chicken, as moisture evaporates. Likewise, over-grilling to get a crisped skin can worsen dryness. You’ll need to carefully balance oven and grill times to avoid drying.
Alters Texture
If you briefly grill pre-cooked chicken, the skin and meat may not be as crispy as if you grill the whole chicken from scratch. For some, this changes the tasty texture they love when food is “off the grill.”
Reduces Smoky Barbecued Flavor
Less time on the grill means the smoky barbecue flavor doesn’t penetrate the chicken as deeply. For barbecue purists, this impacts the authentic taste they want.
Extra Time and Effort
Having to marinate, pre-cook, and then grill the chicken adds extra steps to what many see as a simple grilling process. For large cookouts, this can also be time-consuming.
Risk of Overcooking
Judging the oven and grill times correctly is crucial. It’s easy to overdo it, ending up with dry, chewy chicken. Getting it right takes practice and understanding of your oven/grill heating.
Step-by-Step Guide to Oven Pre-Cooking
If you decide oven pre-cooking best suits your needs, follow this simple process:
1. Choose your chicken cuts
-
Whole chicken, bone-in pieces (drumsticks, thighs, wings, breast halves), and boneless breasts or thighs all work well.
-
Calculate roughly 12-15 minutes per pound of chicken.
-
Smaller cuts like wings and boneless breasts need less time than thick bone-in cuts.
2. Marinate (optional but recommended)
-
Marinate for 1-12 hours in the refrigerator, turning occasionally.
-
Try marinades with oil, acidic ingredients like vinegar or citrus, and herbs/spices.
-
Or simply rub chicken with dried spices/herbs and oil.
3. Preheat oven to 375°F
4. Arrange chicken pieces on a baking sheet
-
Leave space between pieces to allow heat circulation.
-
You can line with foil or parchment for easier cleanup.
5. Bake until chicken is almost cooked through
-
Check temperature after about 2/3 of the estimated cooking time.
-
Insert a meat thermometer into the thickest part of each piece, avoiding bone.
-
Remove once it reaches 155-160°F. Juices will run mostly clear.
-
Tent foil over the pan and let rest 5-10 minutes before grilling.
6. Preheat grill to medium-high heat
7. Grill chicken pieces for 2-5 minutes per side
-
Use tongs to flip chicken gently without piercing skin.
-
Grill just until outside is crispy/browned and temperature reaches 165°F internal.
-
Brush with sauce during last 1-2 minutes only if desired.
8. Let chicken rest 5 minutes before serving
This ensures juices redistribute for tender, flavorful chicken ready to wow your barbecue guests!
Tips for the Best Oven-Grilled Chicken
Follow these handy tips for perfectly pre-cooked chicken with a crisp grilled finish:
-
Don’t crowd the pan – Allow space for air circulation while baking.
-
Rotate baking sheet – Ensure even cooking by rotating 180 degrees halfway through oven time.
-
Use a meat thermometer – This avoids over or undercooking. Check in multiple spots.
-
Let it rest before grilling – 5-10 minutes allows juices to reabsorb for tenderness.
-
Grill on medium-high – Quickly crisps the skin without overcooking the meat.
-
Grill gently – Flip only once with tongs to avoid piercing skin and losing juices.
-
Lightly brush sauce – Baste chicken in the last 1-2 minutes to prevent burning or sticking.
-
Don’t over-grill – 2-5 mins per side should sufficiently crisp the skin without drying out meat.
Frequently Asked Questions
Still have some questions about pre-cooking chicken for the grill? These common FAQs have you covered:
What temperature should I pre-cook chicken in the oven?
Preheat oven to 375°F. Higher than this may dry out the chicken.
How long should I bake chicken before grilling?
Cook for roughly 2/3 of the recommended oven roasting time for that cut. Check internal temp with a meat thermometer to determine doneness.
Should I marinate chicken before oven pre-cooking?
Yes, marinating 1-12 hours adds great flavor. The oven heat allows marinade to penetrate deeply into the meat.
What’s the best way to prevent pre-cooked chicken drying out on the grill?
Don’t overdo the oven time, let chicken rest before grilling, grill gently with tongs, and brush with sauce only at the end.
Is it safe to eat chicken partially cooked in the oven then finished on the barbecue?
Yes, provided you check the internal temperature reaches 165°F minimum at the end. This kills any harmful bacteria.
How can I get crispy barbecue chicken skin when pre-cooking in the oven first?
Pat chicken dry before grilling to help crisping. Grill on medium-high turning once only. Add a sugars/oil-based glaze last 1-2 mins.
What are the best chicken cuts to pre-cook then grill?
Bone-in cuts like thighs and drumsticks hold moisture well. Or boneless breasts/thighs for quicker overall cooking time.
The Verdict: Should You Pre-Cook?
While pre-cooking chicken in the oven before grilling does have some advantages, it ultimately comes down to personal preference and the type of flavor/texture you prefer.
If you value convenience, speed, and food safety over maximum smoky barbecue flavor and crispy skin texture, then oven pre-cooking may be the best approach for you. It takes a few trials to perfect the technique, but the evenly cooked, juicy results are worth it.
However, barbecue traditionalists who prioritize smoky charcoal flavor and crispy skin should forego the oven and grill their chicken completely from raw. With good technique, you can still achieve safe, tender chicken focused on that authentic barbecue taste.
Whichever path you choose, always use a meat thermometer to guarantee your chicken reaches a minimum 165°F internal temperature after cooking. This ensures it is safe to eat and enjoy. Happy grilling!
Thaw all frozen meat
Before putting any frozen meat on the grill, it needs to be completely thawed out. If you don’t, the meat may look cooked on the outside but be raw on the inside.
Ensure all meat is cooked through
For extra safety, ensure all meat (particularly chicken, pork, sausages and burgers) is cooked throughout. It’s a great idea to cook chicken in the oven prior to giving it the final finish on the barbecue. You will still experience that smoky flavour but you’ll know you’ve cooked the chicken all the way through. You can be less concerned with steaks and lamb chops. Ensure fish is cooked throughout, too.
Find recipe inspiration for barbecuing meats:
The way you handle and store raw meat is extremely important to avoid food poisoning. Always store raw meat separately before cooking, and use different utensils, including barbecue tongs and chopping boards, for raw and cooked food. Also, don’t be tempted to use marinades on cooked food that have been in contact with raw meat.