Boiling chicken before barbecuing or grilling is a technique used by some cooks, but others avoid it and go straight to the grill. There are good reasons for and against boiling chicken before throwing it on the barbecue. In this article, we’ll look at the pros and cons of boiling chicken for BBQ and help you decide if it’s right for you.
Why Some Cooks Boil Chicken Before BBQ
There are a few potential benefits to boiling chicken before barbecuing or grilling it:
Kills Bacteria
Boiling chicken can help kill any bacteria on the surface of the raw chicken. This reduces the risk of food poisoning from eating undercooked chicken. The high heat of boiling water is an effective way to destroy salmonella, E. coli and other bacteria.
Cooks Faster
Partially cooking the chicken by boiling means it takes less time on the grill or barbecue to finish cooking. This can be handy if you’re in a rush or cooking for a crowd.
More Even Cooking
Boiling partially cooks the chicken all the way through, rather than just searing the outside. This means when you barbecue or grill it, the heat has less distance to travel to the middle of the meat. So in theory, it should cook more evenly.
Juicier Meat
The boiling process can help keep chicken moist and juicy. The meat partially cooks in the moist environment of the boiling water. Then the short time on the grill just adds flavor and color without drying out the chicken.
Easier to Get Bone In
For bone-in chicken pieces like drumsticks, boiling can partially cook and soften the bone and cartilage. This makes the meat easier to bite cleanly off the bones when eating.
Why Some Avoid Boiling Before BBQ
However, there are also some downsides to boiling chicken before throwing it on the barbecue:
Alters Texture
Boiling can give the chicken meat an unpleasant, mushy texture. If not boiled properly, the chicken skin may also become rubbery.
Dilutes Flavor
The boiling liquid can dilute and leech flavor from the chicken rather than sealing it in. Barbecuing or grilling imparts smoky, charred flavors, so why lose some of that flavor during boiling?
Messy Process
Dealing with a big pot of hot boiling water can be dangerous. When you transfer the chicken from the pot to the grill, it’s an extremely messy process. The boiled chicken releases a lot of liquid as it cooks further.
Time Consuming
You have to monitor the boiling chicken closely to avoid overcooking it. So it takes more hands-on time compared to simply seasoning chicken and placing it directly on the grill.
Harms Appearance
Boiling leeches color out of chicken, giving it an unappealing gray, soggy look. Barbecuing or grilling chicken gives it an attractive, appetizing golden brown exterior.
Pros and Cons of Boiling Chicken for BBQ
Here is a quick summary of the main pros and cons:
| Pros | Cons |
|---|---|
| Kills bacteria on the surface | Can make texture mushy |
| Partially cooks it faster | Dilutes flavor |
| Promotes even cooking | Messy process |
| Keeps meat juicy | More time consuming |
| Softens bones for bone-in cuts | Makes it look less appealing |
How to Properly Boil Chicken for BBQ
If you do want to boil your chicken before barbecuing, follow these steps for best results:
Use Enough Water
Use a large pot and plenty of water. The chicken pieces need room to move around. Too little water could cause them to stick together.
Don’t Overcrowd
Cook chicken in batches to avoid overcrowding. Too many pieces may lower the water temperature and prevent even cooking.
Bring to a Simmer
Heat the water to a gentle simmer. Rapid boiling can make the meat dry and stringy.
Partially Cook
Simmer the chicken for just 5-15 minutes depending on thickness. You want it partially cooked but not fully done.
Avoid Overcooking
Monitor it closely. Overcooked chicken will be dry and lose its juices into the water.
Shock in Ice Water
Transfer the parboiled chicken to an ice bath. This stops the cooking process quickly.
Pat Dry Thoroughly
Dry the chicken pieces very well before grilling. Leftover boiling liquid will stifle the barbecue flavors.
Season Generously
Coat the chicken in your favorite spice rub or sauce. This replaces any flavor lost during parboiling.
Sear and Finish
Sear the chicken over high heat to caramelize the exterior. Then finish cooking through on a cooler part of the grill.
How to Know When Boiled Chicken is Cooked
It can be tricky knowing when partially boiled chicken is ready for the grill. Here are some tips:
– The meat should start turning opaque and white on the surface. But it should still look undercooked and pink inside when cut into.
– Bone-in pieces will start showing some separation from the bones but still have some resistance.
– Larger pieces may take up to 15 minutes at a gentle simmer. Smaller cuts like boneless breasts may only need 5 minutes.
– Use a meat thermometer to check inner temperature. You want around 140-150°F at this stage before grilling to 165°F.
– The thicker the chicken pieces, the longer they will need to partially boil before the barbecue.
Conclusion
Boiling chicken before barbecuing or grilling isn’t strictly necessary. But it can speed up cooking times and allow you to grill chicken safely and evenly. If you do choose to parboil chicken, avoid overcooking it. Use a thermometer and ice bath for best results. This will give you juicy, flavorful BBQ chicken straight from the grill.