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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?

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  1. We boil before putting on the grill---saves the whole heating up the oven and ensures moistness before starting.

    1 Reply
    1. re: Sally599

      How long do you boil the chicken for??

    2. 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.

      1. 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.

        1. Lex,

          I always had very poor luck with grilled chicken.

          This is now my go-to recipe: http://www.foodnetwork.com/recipes/em...

          It's fantastic with or without the homemade sauce. I've done it several times for my neighbors and get rave reviews from many diverse folk.

          1. 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.

            1. It sorta does and I've even done it (baked.) Then I learned how to do it right.

              The keys are cutting the breasts in half, as suggested, and using a MULTI-ZONE FIRE on your grill. Basically, start hot for a sear and marks, and then move to indirect heat to finish cooking through and to anneal the sauce on.

              MY grilled/bbq chicken (whole) gets cut into 10 pieces, minus the back (freeze for stock)

              A dry rub is liberally applied.

              I have a 3-burner grill (front, middle, back). All on High at first. Put down chicken pieces, skin-side up, and brown. After 3-4 minutes flip. Drums and breasts can flip twice. Once all is browned, turn back burner to low, middle to medium-low, and move most of the chicken towards lower heat. As the pieces get closer to done, they move towards the back of the grill. When just about done, the back burner goes off and the middle down to low. Any pieces that are at all questionable go over the middle, the rest in the back.

              At this point, bust out the sauce. Sauce the pieces in the back, working towards the front. Cover and let bake for 3 minutes. Flip all the chicken, should all be towards back by now, and sauce again. The middle burner might even come off now. Flip again for one minute to anneal the top-side sauce, perhaps adding more, and then serve.

              It's a lot of "potchke" as they say in Yiddish, but once you've got it down the results tend to be "Wow!"

              1. Three burner (front-middle-back) techniques that is great for bone-in chicke.

                Turn on all three burners and IMMEDIATELY turn off middle burner. When the inside of the grill is >400 degrees place the chicken pieces bone side down as a strip along the middle "off" burner. Close the grill. Go inside and set timer for 25 minutes. Relax.

                The temperature inside the grill will be very hot like a wood burning oven. When timer goes off check the internal temperature. Jfood cooks until 170 degree internal.

                The high heat cooks the chicken very quickly, the skin gets beautiful brown and the inside is moist, moist, moist.

                3 Replies
                1. re: jfood

                  I'm going to concur with y'all on the multi-pronged approach, but since I have a charcoal kettle grill, mine technique is slightly different. I pile up the charcoal on one side, place a disposable aluminum pan on the other. Start the chicken on the charcoal side until it's not quite brown enough, then move it above the grease catch pan and leave the lid down to cook until it's as done as I want it. The grease pan was the key for me, as it prevented those flare-ups that made everything black and creosote flavored.

                  1. re: WCchopper

                    Thanks to all, I should have mentioned that I have a charcoal grill (although have a gas grill up at the camp so both options are great). I like this method by WCchopper, thank you. I'll let you know how it came out.

                    1. re: lexpatti

                      I also use a method similar to WCchopper in my Weber kettle, however without the catch pan. I build a two level fire hot on one side, less in the middle and nothing on the last side. I sear the bone side of a chicken breast on the hot part of the fire and let the chicken sit on that part of the fire for 10 minutes and then flip it it and move it to the warm area to let the skin crisp up for about 5 minutes. Then I flip it again and move it to the no fire area and let it cook until internal temperatures hit 160 degrees in the thickest part of the breast and then I pull it and let it rest for 10 minutes, tented in foil. Makes for a juicy perfectly done piece of chicken. The whole process from beginning to end is about 40 minutes. I've been doing chicken breasts this way for years and it works great. The trick is being able to move it around on the grill and cooking to temperature rather than time.

                2. I will many times put chicken in the smoker at higher temps, 300-350, until I hit 165-170 internal temp , then crisp up the skin on the grill. Turns out great.

                  1 Reply
                  1. re: duck833

                    Poaching the chicken always insures the doneness, and the juiciness is a nice bonus. Spicin' the water up is another bonus.