Grilling chicken can sometimes be tricky You want it cooked through but not dried out. That’s why many home cooks have started microwaving their chicken before putting it on the grill But does this pre-cooking step really make a difference? Here’s a look at the benefits of microwaving chicken before grilling and tips on how to do it right.
Why Pre-Cook Chicken in the Microwave?
Microwaving chicken before grilling provides some key advantages
-
Cooks Faster: Pre-cooking reduces grilling time by about 50%. This allows you to get dinner on the table quicker.
-
Enhances Juiciness: The steam created while microwaving keeps the chicken moist and tender.
-
Prevents Bacteria: Getting the chicken up to 165°F internally eliminates harmful bacteria like Salmonella.
-
Distributes Heat Evenly: Microwaves cook the inside and outside of chicken uniformly, preventing undercooked areas.
-
Improves Flavor: Pre-cooked chicken absorbs spices and marinades better, enhancing taste.
So microwaving first results in safer, quicker and more flavorful grilled chicken. It’s easy to see why it’s become a popular technique.
How Long to Microwave Different Cuts
The microwave time depends on the thickness and type of chicken you are cooking. Here are general guidelines:
- Chicken Breasts: 4-6 minutes
- Chicken Thighs: 6-8 minutes
- Drumsticks: 8-10 minutes
- Whole Chicken Pieces: 10-15 minutes
Adjust times based on your microwave wattage and size of the pieces. Rotate chicken halfway for even cooking. Always verify it reaches 165°F internally before grilling.
Best Practices for Pre-Cooking Chicken
Follow these tips for pre-cooking chicken safely and effectively:
-
Use a microwave-safe dish and cover it to retain moisture. Glass or ceramic work best.
-
Arrange chicken in a single layer so microwaves hit all sides.
-
Cook at medium power (50%) for gentler, more even heating.
-
Rotate chicken halfway through. Check temperature with a food thermometer before grilling.
-
Let chicken rest 5 minutes after microwaving to allow juices to redistribute.
-
Apply marinades/rubs right before grilling to prevent burning.
Adhering to these guidelines results in juicier, more tender grilled chicken.
Grilling Pre-Cooked Chicken to Perfection
Once your chicken is pre-cooked, finish it on the grill for added flavor:
-
Preheat grill to medium-high heat. Clean and oil grates to prevent sticking.
-
Grill chicken for 4-8 minutes per side depending on thickness. Use tongs instead of a fork.
-
Flip only once or twice. Too much flipping dries out the chicken.
-
Brush on sauces toward the end to avoid burning.
-
Allow chicken to rest 5-10 minutes before serving for juicier results.
Employing this pre-cooking method helps ensure your chicken reaches the optimum internal temperature while developing that quintessential charred exterior.
Frequently Asked Questions
Still have questions about microwaving chicken before grilling? Here are answers to some common queries:
Is it safe to eat chicken that’s been microwaved?
Yes, as long as the internal temperature reaches 165°F to eliminate bacteria. Be sure to use a food thermometer.
Can I marinate chicken after microwaving?
Absolutely! Pre-cooking actually allows more marinade absorption for added flavor. Just wait until grilling to brush it on.
How do I know if chicken is done after microwaving?
Check temperature using a food thermometer. Chicken breasts should reach 165°F internally before grilling.
Does microwaving dry out the chicken?
No, covering the chicken and cooking at medium power creates steam which actually keeps it moist.
Can I grill frozen chicken after microwaving?
No, always thaw chicken fully in the fridge before cooking. Microwaving frozen chicken can lead to unsafe temperatures.
In Summary
Pre-cooking chicken in the microwave before grilling offers convenience, juiciness and food safety. Adjust microwave times based on thickness of cuts and verify temperature. Follow best practices for even cooking and flavor. Then finish on the grill for tender, tasty results in less time. Try this simple trick for your next BBQ chicken dinner!
Video: How To Grill Chicken Perfectly
For this recipe, we’re using bone-in chicken thighs and drumsticks. I prefer skinless but skin-on works too. I find that the skin doesn’t get really crispy on the grill no matter what I do. However, skinless can be either hard to find or more expensive.
Chicken breasts are not ideal for this method. If you really want to though, bone in and skin on chicken breasts are best. If you are planning on grilling boneless skinless chicken breasts, I have a separate post about that. They require a different method.
Want to grill a whole chicken? Get the instructions here.
Finally, if it’s wings you’re craving, you can learn how to grill chicken wings here.
How To Grill Chicken, Step-By-Step
With a big group coming over, buy bulk packs of bone-in chicken thighs and drumsticks. Get it with the skin on, cook it in the oven, then see the tip in Step #2.
Up to two days before the party, season the chicken with a spice rub (see printable recipe at the bottom) and bake at 300°F for about an hour.
Tip: After an hour of baking, test with an instant-read thermometer. The chicken should be at least at 165°F internally. If it’s over that, it’s ok. It’ll still be juicy!
Then you remove the chicken from the oven and let it cool down a bit on the counter.
NEW TIP! – I just discovered this and had to edit this recipe to tell you about it! After the chicken has cooled a bit, but before adding sauce, simply pull the skins off if you don’t want them on. As I explained in step #1, I prefer skinless, but this is a great hack for when you can’t find them or there’s a sale on skin on!
Extra Tip – Use a pair of clean kitchen scissors (called kitchen shears) to snip away any skin that is attached to the bone.
Extra Extra Tip: These kitchen shears come apart for better washing, which is especially good for when we use them on chicken to make sure they’re sanitized.
This method of removing the skin after cooking is WAY easier than skinning the chicken before cooking and the skin also helps retain some moisture and adds flavor to the chicken meat while cooking. Win-win!
Brush the chicken with your favorite BBQ sauce. I love this homemade basic barbecue sauce. It only has three essential ingredients but there are instructions for doctoring it up in different ways so you can customize it with additional spices like garlic powder and paprika.
Refrigerate chicken until dinner time.
Use tongs to transfer the chicken pieces to a grill at medium heat that is prepped for direct heat cooking. Cook, turning occasionally (I use nice, long tongs like these so that my hands don’t get too close to the heat), until there are grill marks on all sides and the meat is heated through, about 8 to 10 minutes total. You can baste them with sauce halfway through if you’d like but note that this can dislodge or hide the grill marks. I don’t usually baste midway through for this reason.
Note that you can instead broil the chicken. Put the sauced chicken on a pan that is safe under your broiler. Pre-heat the broiler. Put the chicken on the pan under the broiler, about 6 inches form the heat. Broil until dark spots are appearing, then flip the chicken and broil the other side until dark spots are appearing. Taste some chicken to make sure it’s heated through. It should take about 8-12 minutes total (4-6 minutes per side).
Serve with lots of napkins and your favorite side dishes like hearty baked beans and potato salad.