i want to pre cook chicken before i put it on the grill. How would I do it? Oven, boil???
I think it would help to know what your goal/purpose is here. Do you want it cooked through and then put on the grill for only a few minutes to carmelize a bbq sauce? Is it going to be cooked ahead so that it's cold by grilling time?
mcf posed some important questions - we can be much more helpful if we know just how far you'd like to pre-cook it.
oh, and a note - chicken really should never be "boiled." poached, yes, but not boiled...unless you enjoy gnawing through meat that has the texture of a rubber tire.
I believe that I can understand why you would want to pre-cook your chicken, but I also believe that you would have better success by reversing the process. Begin by putting your chicken on the grill and let the smoke flavor and seal the meat. When the outside of your chicken looks done, it most likely isn't. Take the chicken and pop it into a 220-250 degree oven and let it slowly cook until a fork can be easily inserted Let it rest and serve with barbeque sauce if the rub didn't cut it.
You can either bake it in the oven then finish it off on the grill or do it on the grill and finish it in the oven. The reason for the grill is to get the grill marks and the smokey flavor. I've done both ways with beef and prok ribs also...
I see no reason to do anything but cook the chicken solely on the grill. Why heat up the house or dirty a roasting pan? A grill should be used for both direct and indirect cooking. Thus, I submit the technique for great barbecued chicken.
Coat the chicken in a rub – anything from simply salt & pepper to whatever grand concoction you prefer (I am of the belief that S,P, Turbinado or brown sugar, and ground chiles are the core of any good rub with paprika an excellent addition or substitute for the chile should one be capsacin adverse). Start the chicken off the heat, skin side up, with the lid closed and you are baking it. If you are using wood or lump coal as your fuel you are even getting the additional flavor profile from the smoke – that’s the barbecue flavor people crave. Depending upon the pieces you are cooking approximately 30 minutes of indirect heat is the most you will need (breast and thighs). In fact, when I do wings this way 15 minutes is usually enough.
At this point, place the chicken pieces over the direct heat for just a minute or two before flipping again and saucing them. The sauce can be your favorite commercial brand, a homemade secret, hell, I’ve simply mixed Polaner Allfruit and Dave’s Insanity Sauce for some righteous, super-spicy BBQ wings. Another flip, some more basting with sauce, basically just finish the chicken pieces off making sure that the sugars in your sauce caramelize to your liking. Good stuff, indeed – you’ll see.
If a whole bird, consider spatchcock - or butterflying the bird. See Bob DelGrosso's article: http://picasaweb.google.com/Bobdelgro...
Do not boil meat in water unless creating a stock or something else where you intend to use the liquid in some way (hence, braising and serving with the sauce is a legit technique). You're removing flavor from the meat and putting it in the water. Parboiling is something you do when creating tasteless mush. (Or in a restaurant where you don't care for the flavor as much as the speed of delivery.)
Totally agree with others - 2 steps ought to be roasting (or indirect on the grill) and broiling (or direct on the grill), in whichever order makes sense. Use thermometers - oven, and instant read stick. On the grill, direct area will be over 475F surface temp if using real lump charcoal, and indirect ought to be between 250-325F. Gas will never get that hot, but if you can get it to 400F, you can use it. Just remember to keep an eye on the bird when doing the direct so you can turn frequently and catch flaming. Once on indirect, you can go have a beer and leave it alone for 8-10 minutes per side. Use the instant read to check for done - and take it off right away when done - leaving it on is the primary reason for dry chicken (or anything else). For me, done is 145F thighs (away from the bone) - fluid flows clear, not pink. Speaking of which - don't poke the bird everywhere - good way to lose all the moisture. In fact, I wait until I pretty much know it's ready, then poke, read, take the bird off with the thermometer still in there and let it sit until the fluids are pulled back in. (If it's not ready, I have to pull the thermometer and cook some more, even with some fluid loss.) It's just a verification thing - but with guests, you don't want to serve pink chicken.