No, I never boil chicken, and that goes for ribs as well.
I wish I'd taken pictures of the chicken that I cooked up with the fish. I cooked two breasts, and one thigh. They came out so very juicy and tender that DW called me in from what I was still working on in the kitchen, with guests in the house, to tell me how good her chicken was. That just doesn't happen.
Now don't get me wrong, I'm not bragging. What I did, anybody can do. It was very easy, and tasted really great. No boiling required. Both breasts were bonelss, but with the skin on. One breast and the thigh were marinated in the following:
1/4 cup water
2 tbs. cooking oil
1/4 tsp. each: marjoram, oregano, basil, onion powder, garlic powder
1 dash of each: powdered ginger, celery seed
1/2 tsp. ground pepper
1/4 tsp. salt
1/4 tsp. paprika
The chicken sat in a sealed zipper bag, in the herb brine for about one hour. The other breast was boned, but with the skin left on. I rubbed it with softened butter, and dusted it with salt and granulated garlic.
The grill was set up with divided banks of charcoal and left to get hot while I prepared the chicken and fish. Alder sticks were placed on top of the charcoal banks to provide smoke, and protect the food from direct heat.
The fish fillet's were placed in the middle of the grill, and the cover was put on, with all vents fully open. I cooked the fish for about 10 minutes before putting the chicken on either side, directly over the charcoal banks. The chicken was cooked for nine minutes per side.
It was done all the way through, without burning the outside, and the smoky flavor combined with the herbs and spices, on some of the juiciest, most tender chicken I've yet made, and DW and out guests were really making me smile by the way they enjoyed their meal.
I never boil chicken, not even for chicken soup. But that's a different success story.
Seeeeeeya; Chief Longwind of the North
