Make sense to bake chicken pieces (bone in), then grill it?
I'm looking to reduce the time on the grill because I'm afraid ours gets too hot for bone in chix. Will this work, bake or roast it to get most of it done, then grill it?? Marinade? or BBQ sauce?
I always cut my bone-in chicken breasts in half w/ poultry sheers. Not only does it make portion size more manageable, but it helps get the chicken done all the way through without getting dried out or burned on the outside.
In currently in love with "foolproof grilled chicken" from epicurious.
I was debating this one yesterday actually. I didnt want to heat up the house on a 90 degree day, so I the full time on the grill was my choice.
I marinated the cut up formerly whole chicken in olive oil, peanut oil, sesame oil, garlic, oregano, oyster sauce, sweet chili sauce, black pepper, cumin, and a half a can of coke for about 3 hours. I then took the chicken, and grilled each side over the hot coals, and then slid my 2 cooking grates with the chicken on it away from the heat to the other side of the grill, and cooked the chicken indirectly @ 350 degrees for about 40 minutes(until clear chicken juices were coming out of the skin). Turned out great. I do have a very large grill with room for 4 grates, so this might not work for a smaller grill.
I roast mine in the oven until nearly done and then finish the last 10-15 minutes on the grill.
Last week, I had bone-in, skin on chicken thighs. I roasted them, uncovered, for 30 minutes and then slathered them in bbq sauce and finished them on the grill. Works great.