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Old 05-05-2013, 01:51 AM   #11
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is there a lake or impending ice cream headache involved?

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Old 05-05-2013, 05:09 AM   #12
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I don't parboil chicken before grilling, but for the reasons BT stated, it is a pretty common method for lots of folks grilling for gatherings. There you are generally grilling diverse foods, like hamburgs, hot dogs and chicken all at the same time. It makes it easier to try to even out the cooking times. Or of course if you want to make sure the chicken is cooked through by whoever takes over the grill.

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Old 05-05-2013, 07:09 AM   #13
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In agreement with all on not doing this. But - If I have a breast that is very thick I may pound down the thick part just a little to help make sure that I don't have doneness issues. One other thing- buy yourself a good thermometer (Thermapen is top notch). That way you can tell when you reach the correct temp in no matter what meat you cook. Most people over cook most meats out of fear of having "raw" chicken.
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Old 05-05-2013, 03:20 PM   #14
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One could zap the chicken in the microwave briefly and not lose the flavor that ends up in the broth by par boiling?
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Old 05-05-2013, 03:33 PM   #15
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I don't but I have had it cooked that way and it was great too! Still juicy!
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Old 05-06-2013, 07:09 AM   #16
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I never have parboiled chicken before grilling. I cook at a temp of 325-350* and make sure that the internal temp gets to 165* .
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Old 05-06-2013, 07:43 AM   #17
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I have never parboiled it ahead of time, but I have put in in the oven ahead of time to get a jump start on it and the quantity I was cooking I wanted to make sure all was done at same time. Came out great and didn't loose any of the flavor.
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Old 05-06-2013, 08:18 AM   #18
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That'll work, too, Letscook. Nice alternative to parboiling.

Not pertaining to grilling but...
Back when I used to host Super Bowl parties I cooked my chicken wings using what I called the Three B's method; boiled, baked, broiled. Working with a small oven it seemed to keep a good amount of wings going all the time and testing doneness wasn't so critical. Because I was saucing them before baking and again before broiling they obviously picked up a lot of the the sauce flavor, which is what you want (IMO) when eating chicken wings. I don't recall anyone saying the wings had lost their chicken flavor But the actual chicken meat obviously must have tasted different than not boiling them. I imagine texture suffered a bit, too.
Anyway, all that flavor that was "lost" in the pot went into making chicken noodle soup a couple days later.

If I was doing this again today I would probably still boil them first, but it would be done the day before.
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Old 06-01-2013, 09:19 AM   #19
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Grilling from frozen state

I recently discovered that when unexpected guests arrive I grab the frozen chicken breasts that I buy and keep in the freezer and wrap in HD aluminum foil after spraying with PAM or other canola, olive oil spray. Then I season them with Chicken Montreal on both sides and wrap tightly. I toss them on the grill and they are usually done in about 20 minutes. They steam and are thoroughly cooked in that time.
Hint: If you want char marks on them, carefully unwrap and burn them on the HOT side of the grill. YUMMY....
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Old 06-01-2013, 10:36 AM   #20
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No, I never boil chicken, and that goes for ribs as well.

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