Grilling chicken can lead to tasty, juicy meat if done properly. However, raw chicken can harbor harmful bacteria like salmonella. So is it better to parboil chicken before tossing it on the grill? There are pros and cons to boiling chicken first, and the answer depends on your priorities.
The potential benefits of parboiling chicken before grilling
Here are some of the possible upsides of parboiling chicken prior to grilling:
- Kills bacteria on the surface – Salmonella and other bacteria can contaminate raw chicken. Boiling for a few minutes kills bacteria on the outer surface.
- Cooks the inside while grilling crisps the outside – Parboiling partially cooks the inside of the chicken so it just needs to be seared on the grill. This prevents dry, overcooked meat.
- Shortens grilling time – Since the inside is partially cooked, the chicken requires less time on the grill.
- More even cooking – The inner and outer portions of the meat cook more evenly when boiled first.
- Retains moisture – Parboiling can help the chicken retain moisture when grilled.
- Less risk of undercooking – Pre-boiling reduces the risk of serving dangerously undercooked chicken.
So in summary, parboiling makes the cooking process safer and can lead to juicier, more evenly cooked chicken. The preliminary boiling cooks the insides gently while the hot grill adds flavorful browning and texture to the exterior.
Potential drawbacks of parboiling before grilling chicken
However, parboiling chicken does come with some possible downsides:
- Slower total cooking time – You have to allow extra time for the boiling step.
- Washes away spices and marinades – Boiling can diminish flavors from spices, herbs and marinades.
- Less browned exterior – The grill doesn’t get as much time to brown and crisp the outside.
- Altered texture – Parboiling followed by grilling can make the chicken texture less appealing to some.
- Requires extra steps – It’s more involved to boil in a pot on the stove first before grilling.
- Dilutes flavor – Some flavors leach out into the parboiling water.
So the preliminary boiling phase adds extra steps and can detract from the flavor, spice rubs, crispiness and texture that make grilled chicken delicious. Many backyard chefs feel strongly that grilling alone makes the best-tasting grilled chicken.
Should you parboil bone-in chicken pieces or boneless breasts?
Whether to parboil chicken breasts vs. bone-in thighs or drumsticks comes down to personal preference. Here are a few things to consider:
Bone-in chicken pieces:
- Take longer to cook – Bones conduct less heat, extending cooking time.
- Parboiling helps heat penetrate – The preliminary boiling helps heat penetrate deeper into the thicker pieces.
- Higher fat content – Chicken legs and thighs have more fat so are less likely to dry out.
- Greater risk of undercooking – It’s easier to undercook the meat next to bones.
Boneless chicken breasts:
- Cook faster – No bones means breasts cook faster.
- Prone to drying out – Breasts have less fat and moisture so can dry out.
- Leaner meat – Breasts are lower in fat if you want to reduce calories.
- More even cooking – Breasts are thinner so heat penetrates more evenly.
So parboiling may provide greater advantage when cooking bone-in chicken, as it helps ensure the inside of the thicker pieces cook fully. Breasts cook through more easily without parboiling. However, pre-boiling can still help retain moisture in lean breasts.
What temperature and how long should you boil chicken before grilling?
If you do opt to parboil your chicken before throwing it on the grill, follow these guidelines for proper temperature and cooking times:
- Use enough water to cover the chicken – This allows even cooking.
- Bring the water to a boil before adding chicken.
- Keep at a simmer – Let the water bubble gently but not vigorously.
- Simmer for about 5-10 minutes – This partially cooks the inside.
- Boil until the inside reaches 165°F – Use a meat thermometer to test doneness.
- Avoid overboiling – This can lead to dry, rubbery meat.
You want the inside to reach 165°F to eliminate bacteria but not overcook. The chicken shouldn’t be fully cooked through before grilling or it will be dry. Follow these safe handling procedures as well:
- Use separate cutting boards and utensils for raw and cooked chicken to avoid cross-contamination.
- Wash hands, surfaces, utensils thoroughly after working with raw chicken.
- Use a meat thermometer to verify final grilled chicken reaches 165°F internal temperature.
Grilling tips for pre-boiled chicken
If parboiling chicken, keep these grilling tips in mind for best results:
- Pat chicken dry before grilling – This helps the exterior brown.
- Brush with oil or marinades – Add back flavors that parboiling washed away.
- Grill over direct high heat – Use high heat to sear and crisp the exterior.
- Grill skin-side down first – Crisp up the skin side then flip to finish.
- Brush on glazes toward the end – Glazes burn if applied too early.
- Check temperature – Grill until chicken reaches 165°F internally.
- Let rest 5 minutes – This allows juices to redistribute for moister meat.
Following these best practices can help maximize browning and texture after parboiling.
How long to grill pre-boiled chicken breast and thighs
Parboiling shortens the grilling time substantially. Here are approximate grilling times after boiling chicken initially:
| Chicken cut | Grilling time after boiling 5-10 minutes |
|---|---|
| Chicken breasts | 6-8 minutes per side |
| Chicken thighs | 8-12 minutes per side |
| Drumsticks | 10-15 minutes per side |
The times can vary based on thickness of pieces and desired doneness. Use a meat thermometer to be sure chicken reaches 165°F at the thickest part. Let the chicken rest for 5+ minutes before serving.
How to grill chicken without parboiling
Although parboiling chicken before grilling does have some benefits, many backyard chefs feel the cons outweigh the pros. Here are tips for great grilled chicken without pre-boiling:
- Start with room temp chicken – Pull chicken from fridge 30+ minutes before grilling.
- Pat chicken dry – Dry surfaces help create browned crispiness.
- Coat with oil or dry rub – This flavors and browns the exterior.
- Use direct high heat – Grill over direct heat on a hot clean grill.
- Choose bone-in chicken – Bones conduct heat slower for more even cooking.
- Flip only once – Resist flipping frequently so surfaces caramelize.
- Rotate chicken – Occasionally rotate pieces for even exposure to heat.
- Check temperature – Grill until chicken is 165°F internally.
- Let rest before serving – Allow juices to redistribute by resting 5+ minutes.
Follow these best practices for grilling chicken without parboiling first. Pay extra attention to food safety and use a food thermometer.
Approximate grilling times for chicken not parboiled:
| Chicken cut | Total grilling time |
|---|---|
| Chicken breasts | 12-18 minutes |
| Chicken thighs | 22-28 minutes |
| Drumsticks | 26-32 minutes |
These grilling times for chicken are approximate. Use a meat thermometer to ensure the chicken reaches 165°F at the thickest portion. Let rest before carving.
Tips for the juiciest grilled chicken
The top secrets to super moist and flavorful grilled chicken include:
- Marinate – Soaking chicken in an acidic marinade tenderizes meat and adds flavor.
- Brine – Soaking in a saltwater brine boosts moisture and seasoning.
- Spice rub – Coating with spices, herbs, and oil flavors and browns the skin.
- Maintain heat – Cook over a consistently hot grill to sear and caramelize.
- Don’t move too much – Let chicken cook undisturbed to brown properly.
- Use bone-in chicken – Bones keep meat moist during grilling.
- Rotate chicken – Occasionally rotate to prevent burning.
- Check doneness – Grill until 165°F internally then let rest.
Combining these best practices results in chicken that is juicy, flavorful and safe to eat. With the right techniques, grilled chicken can be moist and delicious without parboiling first.
Conclusion
Parboiling chicken before throwing it on the grill does offer some potential benefits. Pre-boiling can shorten grilling time, kill surface bacteria, and help ensure even cooking. However, it also comes with downsides like diminished flavor and texture. Many backyard chefs argue grilling chicken without parboiling first results in superior flavor and texture. While the choice comes down to personal preference, follow food safety guidelines carefully if grilling chicken without pre-boiling. With the right techniques like brining, spice rubs and maintaining grill temperature, you can achieve juicy delicious chicken cooked entirely on the grill.