how long do you parboil chicken before grilling

How Long to Parboil Chicken Before Grilling for Juicy, Flavorful Results

As an avid griller and backyard chef, I’m always looking for tips and tricks to take my chicken off the grill moist, flavorful and cooked to perfection. Over the years, I’ve found that parboiling chicken before tossing it on the grill can make a huge difference in the final results. Parboiling is a simple technique that partially cooks the chicken to help retain moisture and allow the meat to absorb more flavor. In this article, I’ll explain exactly how long you should parboil chicken before grilling for optimal juiciness and taste.

What is Parboiling?

Parboiling refers to briefly cooking food by boiling it in water or broth. For chicken destined for the grill parboiling jumpstarts the cooking process. This means the chicken doesn’t spend as much time directly over the hot grill grates reducing the chance it will dry out or burn. Parboiling chicken for just the right amount of time before grilling allows it to cook gently and evenly all the way through, while still getting that delicious char from the grill.

Benefits of Parboiling Chicken Before Grilling

There are a few key benefits that make parboiling worth the extra step before grilling chicken:

• Retains moisture and prevents dry chicken: Parboiling partially cooks the chicken, so it retains more juices and doesn’t overcook on the grill. This is especially helpful for lean chicken breasts.

• Allows flavor absorption: The chicken can soak up seasoning from the boiling water. Adding aromatics like garlic and herbs boosts flavor.

• Reduces grilling time: You spend less time worrying about raw chicken on the grill and more time focused on getting the perfect char.

• Promotes even cooking: Parboiling cooks the chicken evenly throughout, preventing undercooked meat next to the bone or grill flare-ups.

• Makes handling easier: Partially cooked chicken is less likely to stick to the grates or fall apart when flipped.

Recommended Parboiling Times for Chicken

The recommended parboil times vary based on the cut and size of the chicken:

• Boneless chicken breasts: Parboil for 10-15 minutes

• Bone-in chicken breasts: Parboil for 15-20 minutes

• Chicken thighs: Parboil for 15-20 minutes

• Chicken drumsticks: Parboil for 20-25 minutes

• Chicken wings: Parboil for 20-25 minutes

• Bone-in chicken legs: Parboil for 25-30 minutes

• Whole chickens: Parboil for 30-40 minutes

For boneless cuts like breasts, take care not to overcook them, which can lead to rubbery meat. Thighs, legs and wings containing bones and more connective tissue can withstand longer parboiling times.

Adjustments to Parboiling Duration

While the times above provide a general guideline, a few factors may require adjusting the duration:

• Size of pieces: Allow 5-10 extra minutes for especially large pieces like jumbo chicken legs.

• Frozen chicken: Increase parboil time by 5-10 minutes if starting with frozen chicken.

• High altitude: Water boils at lower temperatures at high altitudes, potentially increasing parboil time.

Checking for doneness rather than relying solely on time can confirm the chicken is ready for the grill.

How to Parboil Chicken for Grilling

Follow these simple steps for parboiling chicken before hitting the grill:

1. Prepare the chicken: Trim excess fat, rinse, pat dry and season or marinate as desired.

2. Bring water to a boil: Use enough water to completely submerge the chicken pieces. Consider adding salt, aromatics like garlic and whole peppercorns or chicken broth for extra flavor.

3. Add chicken and adjust heat: Gently lower the chicken into the water, return to a boil, then reduce heat to maintain a gentle simmer.

4. Parboil for recommended time: Use the guidelines above based on cut and size, adjusting as needed.

5. Check for doneness: Slice into a piece of chicken to ensure it’s cooked through without being overdone. It should be opaque and just cooked through.

6. Remove from water and pat dry: Drain the chicken and thoroughly pat dry with paper towels before grilling.

Once parboiled, the chicken is ready for the grill. Just toss it on and use your favorite grilling methods to add char and finish it off.

Grilling Parboiled Chicken

When grilling parboiled chicken, make sure the grill is hot and oiled to prevent sticking. Aim for medium heat rather than high to avoid burning the exterior before the interior cooks through. Flip the chicken frequently and glaze with barbecue sauce only during the last few minutes to avoid charring.

Use a meat thermometer to confirm the chicken reaches a safe internal temperature of 165°F. Let it rest 5 minutes before serving.

The combination of gentle parboiling followed by time over the hot grill results in exceptionally juicy, flavorsome chicken cook evenly throughout.

Tips for Maximizing Flavor

While parboiling kickstarts the cooking process, it also provides the perfect opportunity to infuse the chicken with flavor. Try these tips:

• Use chicken broth instead of water for a flavor boost

• Add aromatics like onion, garlic, lemon, herbs or spices to the poaching liquid

• Season the chicken with a dry rub before parboiling

• Marinate the chicken for 30 minutes up to overnight before parboiling

• Baste the grilled chicken with barbecue sauce, herb oil or other glazes

With the simple step of parboiling before hitting the grill, you can take your chicken to the next level. Adjust the parboiling times based on the size and cut of chicken for optimal results. Infuse flavor into the meat during parboiling, then finish it off on the grill for barbecue perfection. Your family and friends will be impressed with your exceptionally juicy, tender and flavorful grilled chicken.