Grilling chicken has always been a frustrating endeavor for many people. You either end up with charred outsides and dry insides, or perfectly cook outsides and raw insides. I don’t think either of those are good foods, and I don’t blame people for getting tired of grilling.
Now if you happen to be the ultimate grill master, this post isn’t for you. This is for those of us who have struggled to get perfectly cooked chicken from our grill. Over the years I’ve developed a few tricks that have helped me out tremendously. There might not be as much work I have to do to make sure my chicken is juicy and fully cooked without having a black, ashy, crispy outside if we had a charcoal grill.
My Step-Dad was the King of charred chicken on the grill. He even used to tell us that the char was “good for our teeth”. Needless to say I was very suspicious of this claim. But I liked how creatively he tried to get me to eat a piece of chicken that was completely blackened.
The Stud Muffin on the other hand always had the opposite problem. His chicken was either perfectly cooked on the outside, but raw in the center, or he’d deal with constant flareups on the grill and so he’d turn the heat down so low it would take forever to cook and it always turned out bone dry. Not wanting to continue to microwave the undercooked chicken so we could eat before everything else got cold, and not wanting to nosh on arid, shriveled chicken AND not wanting to figure out how to eat around a layer of black char on my chicken, I knew I had to come up with something so that we could enjoy grilling more than just brats, hotdogs, steaks and hamburgers each summer.
What really makes this chicken fabulous, aside from the flavor it gets from brining is my Sweet & Zesty BBQ Sauce. It’s mouth watering and delicious. I have two jars of it right now in my fridge because I don’t want to be without it! It’s loaded with flavor. It’s similar to Kansas City type sauces. It’s a great basic sauce that you can tweak to fit your families preferences. Whether you like it with more mustard or less sugar, it’s a great sauce that can handle being tinkered with to make it your own. Sometimes I add more chipotle, sometimes I use more honey and less brown sugar. Sometimes I completely change up the spices. No mater what, each and every time it’s still better than anything you get at the store.
You might think I’m nuts, but after I soak my chicken in a really basic brine, I parboil it for a few minutes to cook out some of the fat in the skin to minimize flare ups. It is rare that this chicken doesn’t turn out when I parboil first. Not sure what parboiling is? I’ll explain that in a moment.
Another tip that I use is I don’t add the BBQ sauce until the final moments of grilling. This ensures I don’t burn the exterior of the chicken (as most sauces are high in sugar, and, sugar likes to burn at high temps) and it also means my grill won’t cook the majority of the sauce off each piece of chicken. If’ I’m going to go to the trouble of making a tasty BBQ sauce, I want it on the chicken not on the grates of my grill. Know what I mean? I’m not making BBQ grill grates, I’m making BBQ chicken.
Parboiling is nothing more than partly cooking food by boiling it. Mostly in well seasoned water. If you aren’t into brining, go ahead and par boil the chicken in well-seasoned water (should taste like the ocean NOT a salt lick). This way you’ll infuse some seasoning and flavor into the chicken while you cook away some of the excess fat.
Why don’t I just remove the skin and grill the chicken skinless? Well, because the skin adds some moisture and flavor to the chicken and quite honestly, it protects it from getting overcooked by the grill. Also, if you can get a little crisp on the skin, that’s just plain heaven right there. Oooh, chicken skin. It’s The Stud Muffin’s favorite! Have you ever cut into a chicken breast that has been grilled and the top eighth of an inch of the breast is just hard, like bark? Yeah, it’s because they removed the skin and the meat had nothing to protect it so it seized up and got nice and hard like the sole of your penny loafers. Poor chicken!!
Should You Parboil Chicken Before Grilling? The Pros and Cons
For many backyard cooks, grilling juicy, flavorful chicken can seem like an impossible task. You want the meat to be perfectly charred while still being moist and fully cooked. It is easy to get chicken that is either underdone or dry and rubbery, though. This makes a lot of people wonder if they should parboil chicken before putting it on the grill.
What Is Parboiling Chicken?
Parboiling refers to partially cooking the chicken in boiling water or broth before finishing on the grill. You submerge raw chicken pieces in hot liquid for 5-10 minutes to start the cooking process and reduce overall grill time.
This pre-cooking poaches the meat gently to enhance tenderness. It also helps retain moisture so the chicken doesn’t dry out during the high, direct heat of grilling. Parboiling gives you a jumpstart on cooking while still allowing the grill to impart flavor.
Benefits of Parboiling Chicken Before Grilling
Shorter Grill Time
It takes a lot less time on the grill if you parboil the chicken for just 5–10 minutes. You can cut down on grill time because the meat is already partially cooked.
Enhanced Juiciness
Cooking chicken in hot liquid keeps it succulent and moist. When you boil meat, the juices stay inside, so the high heat of the grill doesn’t dry it out.
Improves Texture
Exposing chicken to moist heat via parboiling yields a more tender, easy to bite texture. The partial poaching makes the meat more supple.
More Even Cooking
Parboiling helps ensure the chicken cooks through fully and evenly. It prevents raw or undercooked sections, especially in larger cuts.
Better Flavor Infusion
Parboiling lets spices, marinades and rubs better penetrate the chicken. The partial cooking allows more flavor absorption into the meat.
Potential Cons of Parboiling Chicken
Loss of Grilled Flavor
Parboiling may dilute the unique charbroiled taste that grilling imparts. The smoky flavor comes from searing over an open flame.
Risk of Rubbery Texture
Over-parboiling can lead to a rubbery chicken texture. Too much time in the boiling water starts to overcook the proteins.
Extra Time and Steps
Having to parboil adds more time and an extra step compared to simply seasoning chicken and tossing it on the grill.
Minimal Nutrient Loss
While minimal, some vitamins and minerals may leach out into the parboil liquid instead of staying in the chicken meat.
Alters Overall Flavor Profile
Parboiling modifies flavor, so the end result may taste less distinctly grilled. The initial poaching impacts overall taste profile.
Tips for Parboiling Chicken Before Grilling
If you opt to parboil chicken prior to finishing on the grill, follow these tips:
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Use bone-in, skin-on chicken parts which hold up better to parboiling. Opt for thighs or drumsticks over breasts.
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Make a flavorful poaching liquid, not just plain water. Use chicken broth, wine or seasoned water.
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Add aromatics to the liquid like garlic, onions, herbs and spices to boost flavor.
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Parboil for 5-10 minutes only. Check that chicken is partially cooked but not rubbery.
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Pat chicken dry before grilling to help browning and prevent sticking.
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Apply dry rubs or marinades after parboiling so flavors absorb into meat.
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Use indirect heat on the grill and baste with sauce for juicy, flavorful results.
How to Grill Chicken Perfectly If Not Parboiling
If you choose to forego parboiling and simply grill the chicken, these techniques will help prevent dried out meat:
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Pound chicken breasts to an even thickness so they cook evenly.
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Brine chicken in saltwater solution for added moisture and flavor.
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Marinate chicken in oil, acid and spices for at least 30 minutes before grilling.
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Pat chicken very dry before grilling to help get a good sear for better browning.
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Use skin-on bone-in chicken parts which withstand grilling better than boneless breasts.
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Apply a rub for flavor and use oil or nonstick spray to help prevent sticking.
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Sear chicken over direct heat then finish over indirect heat, keeping the lid closed as much as possible.
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Flip only once during grilling to get a nice crust without overdrying the exterior.
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Grill to 175°F internal temperature then let rest before slicing for juicy meat.
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Add glazes or sauces only during the last 5-10 minutes of grilling to avoid burning.
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If flames flare up from drippings, move chicken to a cooler area until flames die down.
The Best Chicken Cuts for Grilling
For juicy grilled chicken, select the right cuts:
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Bone-in chicken thighs are very flavorful and remain moist during grilling.
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Chicken drumsticks hold up well on the grill thanks to their higher fat content.
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Split chicken breasts are easier to grill evenly than whole large breasts.
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Chicken wings cook quickly and get crispy skin over direct heat. Toss in sauce to finish.
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Whole small chickens grill well since they have a mix of white and dark meat. spatchcock first.
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Chicken kebabs or skewers allow for browning on all sides while keeping meat tender.
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Cornish game hens split in half grill nicely as an individual portioned option.
Should You Parboil Chicken Before Grilling?
Parboiling chicken before tossing it on the grill definitely has some advantages, but also a few potential downsides to consider. Pre-cooking in hot liquid reduces grill time and helps ensure tender, juicy meat, but can dilute flavor. For the best of both worlds, opt for a quick 5 minute parboil then finish on the grill with sauces and glazes. Or skip parboiling but brine or marinate before grilling. With the right prep and techniques, you can achieve perfectly cooked chicken off the grill every time.
Five rules to perfect grilling:
#1 Start hot: Heat your gas grill to high or build a “three Mississippi” fire in a charcoal grill. For the latter, simply hold your hand about four inches above the grate. Start counting “one Mississippi, two Mississippi…” and by “three Mississippi,” the intense heat should force you to snatch your hand away. Place your chicken legs or thighs directly over the high heat for a few minutes on each side, searing them, and when they are ready to release, move them to the indirect heat– see rule #2.
#2 Finish warm: If you’re using a gas grill, turn half (or even just one) of your burners on high and leave the other ones off. First, sear your chicken legs or thighs over high heat (see the first rule) for a few minutes on each side. Then, move them to indirect heat, close the lid, and cook them medium-low and fairly slowly until they’re done. I keep my grill at about 350 degrees, but I’m sure others go lower. I don’t want my chicken to take an hour or more to cook, so I use a medium-low heat. If you prefer a charcoal grill, you can achieve the same effect by stacking on all your charcoal on one side of the grill.
#3 Keep it clean: Scrub the hot grate thoroughly with a stiff wire brush. This dislodges any debris and minimizes sticking. If you don’t have a grill brush, use a crumpled ball of aluminum foil and hold it with tongs. We use this grill brush.
#4 Keep it oiled: Roll several paper towels into a small ball, dip it into melted coconut oil or olive oil, and using tongs, rub it over the bars of the grill grate. Oiling the grill helps prevent sticking, and it helps you get great grill marks. Please turn the burners down all the way before doing this and watch out for potential flares.
#5 Hold the Sauce: If you’re coating your chicken legs/thighs in BBQ sauce, don’t start basting until the chicken is mostly cooked and has about 10-12 minutes left on the grill. When sauces are applied too early, they dry out and burn because of the high sugar content (be careful with teriyaki sauces, they’re loaded with sugar and will burn very quickly), coating your meat in a blackened, charred sticky nightmare. I can speak from experience that blackened chary chicken isn’t tasty. Sorry Real Food Step Dad.
The rule of thumb for a brine is 1 Tablespoon of salt (and equal parts sugar if you desire– however I use only 1 teaspoon of sugar per cup of water) to each cup (8-ounces) of water. Never brine boneless/skinless cuts of meat for more than 2 hours or else they’ll be overly salty AND rubbery. Repeat after me: “Rubber chickens are for magicians, not dinner”. Good. Now that you have that down, we can continue.
For my bone in and skin on chicken I brine for 3 hours max. I could go longer, but I never seem to remember to get the brine started in time. If you don’t feel brave enough to try brining simply salt the parboiling water pretty liberally. Taste it before you add in the raw chicken. It should taste like the ocean, but not a salt lick. You want the chicken to get some flavor from parboiling since partially cooking meats in boiling water can sometimes remove flavor and you want to infuse flavor. Err on the side of a little too much salt than not enough. But if you pucker wildly and scare your children because you sucked your cheeks inside out, you may wanna pour out some of that salty water and add in some fresh water. Crazy faces means too much salt.
I normally only BBQ a few pieces of chicken at a time so I hastily took some very basic photos. They don’t capture just how lip-smacking tasty the chicken was in person, but sometimes ya gotta get a quick photo and you just can’t worry about a perfectly staged plate of food. I hope you’ll forgive me. I even got a few corners nice and charred… just for old times sake.
HOW TO PRESEASON /PARBOIL CHICKEN BEFORE GRILLING]Tips for stress free grilling]Time saver cooking
FAQ
How long do you parboil chicken before grilling?
Parboiling chicken before grilling helps it cook more evenly and stay juicy. The cooking time varies depending on the cut of chicken, but generally, parboiling for 10-20 minutes is sufficient.
Is it better to boil chicken before you grill it?
Boil it before grilling! This locks in moisture, eliminates any unwanted smell, and lets the flavors of your herbs and spices shine. Feb 23, 2025.
Should you pre-cook chicken before grilling?
Yes, chicken should usually be cooked ahead of time before it goes on the grill to make sure it’s safe to eat, especially when using a glaze or bigger pieces.
What is the secret to grilling chicken?
The secret to grilling juicy and flavorful chicken lies in a combination of proper preparation, heat management, and patience.
What is parboiling a chicken before grilling?
Parboiling is the process of partially cooking food in boiling water. For grilling chicken, parboiling helps to ensure that the meat is fully cooked while still retaining moisture and tenderness on the grill. How long should chicken be parboiled before grilling?.
Do I need to season chicken before or after par-boiling?
Another common question is whether or not you need to season the chicken before or after par-boiling. Seasoning the chicken before parboiling can help give it flavor, but it’s also important to know that seasoning the chicken after parboiling and before grilling can help make sure the flavor is spread out evenly.
Can You Grill chicken without parboiling?
While you can technically grill chicken without parboiling, there are times when it’s incredibly useful: Large cuts of chicken like drumsticks, thighs, and bone-in breasts often cook unevenly over direct heat. Parboiling helps ensure they’re cooked all the way through.
Should you parboil chicken?
Unlike boiling, where the chicken cooks fully in water, or poaching, which uses lower heat, parboiling is short and controlled. It’s a smart pre-grilling strategy that helps you maintain moisture inside while allowing for crispy charred skin or a smoky finish on the outside. When.
How long should you cook chicken before grilling?
When it comes to par-boiling chicken before grilling, the recommended time varies depending on the cut of chicken. For boneless, skinless chicken breasts, it is recommended to par-boil for 10-15 minutes. For bone-in chicken thighs and drumsticks, the par-boiling time should be extended to 20-25 minutes to ensure they are fully cooked.
Why is parboiling chicken a good idea?
Chicken breasts, in particular, can be quite tough and dry when grilled without any pre-treatment. Parboiling helps to break down the fibers in the meat, resulting in a more tender and juicy final product. It also helps to shorten the grilling time, reducing the risk of overcooking and drying out the chicken.