moved from general topics - par boil bbq chicken?
- annab Apr 23, 2005 11:16 AM
so sorry I posted this on general topics by mistake! Here it goes again. I particularly wanted to know about doing the microwave thing...
I've had it recommended that when doing chicken you par-boil with some flavorings before putting it on the grill, eliminating the problem of needing to cook the chicken through while burning the skin beyond the edible barrier. Any thoughts or suggestions? Have never done this before but am thinking of trying on Sunday when I have people over for barbecue.
You may want to parl boil for grilling chicken, but not Barbecueing chicken. BBQ is low temp, slow cooking with smoke. Grilling is high temp, fast, searing type cooking.
For grilled chicken, there's nothing like rotisserie - you can have the high heat, but the constant movement keeps the bird from burning. My rotisserie attachment for my weber is one of the best investments I've ever made (actually, my wife made it for my birthday a few years ago...)
As far as pieces go, you have to roast, not grill. I pile my coals on one side, start the chicken there to get a crisp skin side, but move everything over to the side with no fire, and put the cover on - let sit for 30 minutes or until the juices run clear. Comes out crisp skinned and moist.
Another option for whole chicken on the grill is beer-can. I use a ceramic unit, but there are plenty of others. Once again, this is roasting, not grilling- low fire and covered top, but done with the right spices and over real wood charcoal, it's a thing of beauty.
Another option is to remove the backbone and flatten the bird (I believe this is called 'spatchcocking'). I do this in combination with the heat on one side only method and I get a great bird every time. I also find that using skewers once it has been flattened makes it easier to move around.
Applehome hit the issue -- you just need to learn to grill properly and you can do it the whole time on the grill. High heat on one side, either banked coals or burners on a gas grill, and none on the other. Move between the two to cook evenly.
If you absolutely cannot manage the amount of chicken you need to cook on the grill like that, at least bake it first (haven't tried microwaving like Marion suggests). Boiling meat pulls all the flavor from the meat into the water -- you are making stock! Same thing when I hear people boiling spareribs before finishing on the grill -- ugh.
To be fair, though, there is some value to having a flavorful stock thatyou can use to make a nice sauce with to go with your meat. If you do decide to "par boil" your chicken remember that you want it on the lowest possible heat - the water should not actually boil - to keep the meat moist and tender.
Traditionalists may blanch at the idea, but it actually works well with a sweetish marinade. We do it with chicken pieces, especially drumsticks and thighs. Just simmer in water or stock for about 15 minutes, then marinate for a few hours or overnight in a plastic freezer bag with your marinade. You'll need about another 15 minutes on the grill over low heat to finish the chicken and crisp the outside. Our marinade is a mixture of hoisin and oyster sauces with some finely diced garlic and ginger.