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.
A true lover of nature does not despair now that his mistress has turned a colder cheek.