par-boil chicken for grilling?

[Drunky McBetidont]

do you par-boil chicken before grilling? i never do, but today i decided to par-boil it (i guess because i am making 4 lbs instead of 2lbs this time)
i usually marinade chicken in chivettas bbq for a day or so before grilling and that seems to work well. today i am going the other way and par-boiling the legquarters and breasts then i will throw them on the grill and brush bbq sauce (cattleman's brand) as it cooks.

just wondering what you do.

btw, making baked beans, coleslaw and french fries as sides :)

[Freakshow]

what do you use for the coleslaw? I bought cabbage recently and thought i'd make some. But I couldn't fathom what the ingredients actually were. Do you use vinegar?

[ANC]

Hmm that sounds interesting. I would like to go one step further and try brining the chicken, par boil, then throw it on the grill.

[ANC]

what do you use for the coleslaw? I bought cabbage recently and thought i'd make some. But I couldn't fathom what the ingredients actually were. Do you use vinegar?

I use either cabbage (preshredded) or shredded broccoli stalks (you can buy it like that). White vinegar, mayonaise, salt, pepper, and a little sugar and that's my trick.

[JerseyRich]

America's Test Kitchen has lots of these kinds of tips...

Check em out (http://www.americastestkitchen.com/)!

[Death Metal Moe]

My mother always did this for BBQ chicken. I'm just used to it.

[Don Stugots]

My mother always did this for BBQ chicken. I'm just used to it.

so did my Grandmother. I never do it now.

[Chigworthy]

For coleslaw, you can go sort of Asian:

Mayo, soy sauce, rice vinegar, pepper, and a dash of sesame oil.

This goes good with any type of meal served with coleslaw, not just asian digs. Think hoisin and chinese 5 spice short ribs and you'll eat well.

[Hottub]

Boiling removes a lot of the flavor. I've found this true with chicken and ribs.
I prefer to start earlier and slow cook.
It's worth the wait.

With slaw, K.I.S.S. Shredded cabbage, a bit of red cabbage, 1 shredded carrot, mayo, vinegar, salt and pepper.

(This message posted with Chrome)

[Thebazile78]

I got a coleslaw dressing from the Ellie Krieger Food Network show. It uses Greek style yogurt, buttermilk, a little bit of lemon juice, a little bit of mayo, a little bit of mustard, salt, pepper and toasted sunflower seeds.

I forgot to get raw sunflower seeds to toast, and didn't know how Matty would react to sunflower seeds anyway, so I went the "traditional" route and used a shake of celery seed instead for some extra flavor.

Tossed over a broccoli slaw mix with extra shredded carrots, it was a good way to get veggies into our dinner.

[Drunky McBetidont]

the chicken turned out ok. i agree with tub that it lost flavor through boiling. the coleslaw was not homemade it came from the deli, but after seeing some of your ideas (especially the asian one) i am going to try it this weekend. i also had sliced cucumbers in vinegar and pepper that i enjoy.

overall i give this dinner 7 of 10 food network stars.

[Chigworthy]

the chicken turned out ok. i agree with tub that it lost flavor through boiling. the coleslaw was not homemade it came from the deli, but after seeing some of your ideas (especially the asian one) i am going to try it this weekend. i also had sliced cucumbers in vinegar and pepper that i enjoy.

overall i give this dinner 7 of 10 food network stars.

A great simple summer salad: Sliced up tomatoes, cucumbers, and red onions, all high quality, doused in red wine vinegar, olive oil, fresh basil, salt and pepper. Marinate for a bit and be refreshed.

[EddieMoscone]

For coleslaw, you can go sort of Asian:

Mayo, soy sauce, rice vinegar, pepper, and a dash of sesame oil.

This goes good with any type of meal served with coleslaw, not just asian digs. Think hoisin and chinese 5 spice short ribs and you'll eat well.

I use the BBQ Bible recipe, and it calls for no mayo, but adds cumin. I loved it.

[Melissa the Accountant]

i agree with tub that it lost flavor through boiling.
It's too bad the parboiled chicken didn't work out - would be great to save some of the time. I wonder if you could parboil, THEN marinate - or is that just inviting a case of food poisoning?

For what it's worth, parboiled potatoes work GREAT on the grill. It's practically the only way I can get them to cook all the way through to a texture we like, without having to leave them on there until the next ice age. We just parboil them like 5 minutes to kind of tenderize them a tad (skins on, helps them keep together better) and then either put them in foil packets or just slap them on the grill if they're cut big enough. It's really good with just butter, salt and pepper.

Man. We had our first truly chilly day today. I gotta work in some more sweet corn before all the nice days are completely gone.

[realmenhatelife]

I like slaw with more of a bite and a light rather than thick dressing, so dijon mustard, mayo and vinegar- celery seed is a must.

I've never boiled meat before grilling, but if you're having a problem with long cooking times/burning it might be from marinating in bbq that has sugar in it.

[biggestmexi]

the chicken turned out ok. i agree with tub that it lost flavor through boiling. the coleslaw was not homemade it came from the deli, but after seeing some of your ideas (especially the asian one) i am going to try it this weekend. i also had sliced cucumbers in vinegar and pepper that i enjoy.

overall i give this dinner 7 of 10 food network stars.

Betidont,

Any type of marinade or brine (basically a type of marinade with more salt) will speed the cooking process of meat. In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product.

[biggestmexi]

It's too bad the parboiled chicken didn't work out - would be great to save some of the time. I wonder if you could parboil, THEN marinate - or is that just inviting a case of food poisoning?

For what it's worth, parboiled potatoes work GREAT on the grill. It's practically the only way I can get them to cook all the way through to a texture we like, without having to leave them on there until the next ice age. We just parboil them like 5 minutes to kind of tenderize them a tad (skins on, helps them keep together better) and then either put them in foil packets or just slap them on the grill if they're cut big enough. It's really good with just butter, salt and pepper.

Man. We had our first truly chilly day today. I gotta work in some more sweet corn before all the nice days are completely gone.

Melissa,

Parboiling the chicken first would be like well....im thinking... i cant think of anything right now. But since you par-boiled you will boil out chicken flavour and make the out side of the chicken done but the inside will not. The out side of the chicken being cooked will have a little stiffer feel, texture to it making the chicken harder to penetrate. You could poke holes into the chicken but with it being already partially cooked those holes will stay open during cooking. And for your potatoes, try soaking them a day or too before you cook them. This way you are not creating any excess heat in your kitchen just to boil your taters. keep it cool.


edit: extra thought: although i dont see anything "WRONG"(if after par boiling you let the chicken cool before marinating and make sure you keep it VERY seperate from all other foods in your fridge, and in a nice airtight container) i with par-boiling the chicken then marinating it.(the way of poking holes into it) I would say that once the marinate is in it will then cook right out from heat.