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Old 06-02-2013, 09:52 PM   #31
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Join Date: Aug 2004
Location: My mountain
Posts: 20,512
ok, here's the hook.

parboiling or pre-baking allows for later grilling when a very sugary bbq sauce is added.

since the sauce will readily burn, having the chicken almost completely cooked before hitting the grill is a must.

besides when it's hot out and we're trying not to heat up the house, i like the idea of pre-baking chicken in the sauce. i'll have to try that soon.

i've gotten used to non-sugary marinades to cook chicken on the grill from start to finish, maybe 40 minutes or more.
or brushing on a sugary sauce within the last few minutes of grilling so you only get a char, not a cremation.

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