Or do you cook right over the coals? I don’t want it pink inside, but I like the kind of burnt texture the skin gets from direct grilling.
These are whole chicken parts that are rather large, approx 4 lbs worth.

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9 Responses to “What Is The Correct Way To Parboil Chicken Parts To Prepare To BBQ? When Grilling, Do You Use Indirect Heat?”

  1. Owlwings says:

    My favorite way is to put legs and wings into a large saucepan of water, add a quartered onion, and about half a dozen cloves. Bring to the boil and simmer for 10 or 15 minutes. Remove the chicken and drain and cool, put into a barbecue marinade until ready for the grill.
    The stock left over makes an excellent soup (with additions) and the chicken only needs browning a little on the outside. You know it’s cooked right through and, moreover, it’s juicier and has a better flavour.
    Larger pieces may need a little longer in the water.

  2. Owlwings says:

    Don’t parboil it at all! Brine it instead. Mix up a solution of 3 cups water and 1 cup Kosher salt, add any spices you like and some garlic. Place the solution and chicken in a ZipLock bag and chill for at least 2 hours. Makes the best BBQ chicken you’ve ever had.

  3. ejmuller says:

    We always parboil our chicken with about 2 Tbsp. of butter and whatever spices you want to use boil the thawed chicken for about a half an hour before putting in on the grill. We also use direct heat and just keep turning the chicken so it doesn’t burn.

  4. dawno says:

    Grill chicken over direct coals for best results. You must stay close to grill when you first put the chicken on as fat will cause flare ups. Move chicken around to avoid flames caused by dripping fat. I never parboil chicken. I would use microwave rather than parboiling. Put chicken on microwave safe plate and cover with wax paper or paper toweling. Microwave on high for three to four minutes and on medium for six to seven minutes. Move chicken directly from microwave to grill. You may have to play with the time a bit to get it just the way you like it. Season chicken before you use the microwave.
    The main problem with chicken is the skin burning before the chicken is done. If you don’t want to fool with parboiling or microwaving you can finish the chicken in the oven. Heat oven to 350 before you put chicken on the grill. Season your chicken, but don’t add sauce. Grill your chicken turning often until the skin gets to the point that is right for you. Transfer chicken to a foil lined pan and put in oven to finish cooking(Check dark meat to make sure there is no red near the bone.) At this point you can add sauce and put back in oven for a few minutes or put chicken back on grill and brush with sauce to finish. Be careful as sauce will burn quickly.
    Good luck!

  5. swamp f says:

    Cook over direct heat, but watch it carefully and turn it often. Don’t place it too close to the coals. I have never parboiled chicken before grilling, although with bigger pieces, that could be a good idea.


    I wash chicken pieces removing as much fat as possible and par-boil for at least 20-25 minutes with poultry seasoning, garlic and pepper for flavoring. Drain chicken, put into bowl and pour half of a bottle of barbeque sauce over pieces to coat. Take the bowl of chicken/sauce and grill for 10 minutes. No dried-out or burnt chicken! (Even if you don’t have sauce it still tastes great and done in less time!)

  7. Swirly says:

    I always put mine in the micro for about 10 mins, just covered lightly with waxed paper. Then I let it cool in the fridge with whatever seasonings, or sauce I plan to use so the flavor is absorbed. I use a medium grill, and continue to baste until desired browness. Good luck, and enjoy

  8. wellaem says:

    I’m not sure that there is an incorrect way to parboil something, unless you just boil it death. 20 minutes is probably adequate, then finish on a grill over indirect heat. Trial and error will give you the best results. Good luck.

  9. Christina D says:

    Stick them in the microwave for approximately 10-15 minutes before you put them on the BBQ Direct exposure to coals but up high, you don’t want to burn the outside before you get the chicken completely cooked. A microwave cooks foods from the inside out!! So by starting the cooking process from the inside you won’t have so much Pink, and yes, you DON’T WANT PINK, expecially with the bird flue scare out there be sure your chicken is completely cooked ok? Pasr boilng your chicken still cooks from the outside in so use a microwave-thats the trick! Enjoy! I’ll be over tonight around 5:30 should I bring some frend bread, something to drink?!! Ha ha!

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