"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Reply
 
Thread Tools Display Modes
 
Old 05-04-2013, 08:24 PM   #1
Senior Cook
 
fairygirl69's Avatar
 
Join Date: Sep 2006
Posts: 217
Do you parboil chicken before you grill it?

I do bc it insures against raw burnt chicken plus I get chicken stock. But I know some grill enthusiasts do not. What do you do?

__________________

__________________
fairygirl69 is offline   Reply With Quote
Old 05-04-2013, 08:37 PM   #2
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
I tend to do that mainly because I often forget to take the chicken out of the freezer.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 05-04-2013, 09:13 PM   #3
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,899
Nope .. never have. Cook the chicken on a bit lower heat and it won't burn. You can have hot and cool spots when you grill .. use them to your advantage.
__________________
MrsLMB is offline   Reply With Quote
Old 05-04-2013, 09:29 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,136
Nope, I've not heard of doing that. I just recently discovered brining!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-04-2013, 09:37 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
No. No need to. Chicken is very easy to grill correctly once you get the hang of it.

It's pretty impossible to make "chicken stock" from a brief parcook.

Plus you should never boil chicken....

We grill whole chickens at least twice a month except in the winter (did an awesome one yesterday) and breasts frequently too. No need whatsoever to precook. That would make them harder to cook on the grill, seems to me.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 05-04-2013, 09:53 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,401
Any flavor that made it into your water is flavor that's no longer in your chicken.

Cook the chicken with the lid closed over lower heat/not over an operating burner. It will cook fine. Cook to an internal temperature of 161F. That's all that's necessary for safety. Cooking to a higher temperature will only serve to dry out the meat.

For grill cooking it's better to cook chicken with the skin on and bone in. The result is better.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-04-2013, 10:20 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by Andy M. View Post
Any flavor that made it into your water is flavor that's no longer in your chicken.

Cook the chicken with the lid closed over lower heat/not over an operating burner. It will cook fine. Cook to an internal temperature of 161F. That's all that's necessary for safety. Cooking to a higher temperature will only serve to dry out the meat.

For grill cooking it's better to cook chicken with the skin on and bone in. The result is better.
+1 In a sense you are roasting the chicken. Would you parboil it if you were to put it in your oven?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-04-2013, 10:55 PM   #8
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,088
Nope, indirect cooking on the grill works best. Sometimes I put wood chip packets over the operating burner for a nice smoked chicken.

I often brine especially when I slow cook with smoke.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is online now   Reply With Quote
Old 05-04-2013, 11:09 PM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
the only time that i would consider parboilng chicken (whole or parts) is when i have an awful lot to produce quickly for a large crowd, and/or if my marinade or grilling sauce has a lot if sugar in it and i don't have a lot of control over the heat. or when you'd rather be having fun rather than standing over a grill for a half hour or more.

to explain the latter, we often go to a lake with a public beach in the northwestern mountains of joisey during the summer that allows grilling in a restricted areas just of the lake. sometimes, we bring the smokey joe and a small bag of briquettes to make dinner, along with some salads. i've found i'd rather start the chimney, then jump in the lake, come back and pour the hot coals into the smokey joe, get it set up, put the parboiled chicken on, jump in the lake, come back and turn it, jump in the lake, come back and brush with sweet/spicy bbq sauce, then make a big sad face because i have to stand by the grill for a few minutes while i turn and brush the chicken a few morw times while setting up the salads and drinks on the picanic table.

after eating, guess where i jump when someone else cleans up?

the ice cream truck, silly.


ok, but outside of time constraints, heat control, and sugary sauces, parboiling is kinda ok but you're losing some flavour in exchange for convenience, limited grilling apparatus, or burning sugar.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Old 05-05-2013, 01:50 AM   #10
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
Nope, never had and probably never will. I've also heard that some people parboil *gasp* their ribs before they grill them. What??? No way. (Oh, hope you don't do them that way...)
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.