Boiling chicken before grilling is not required, however, parboiling the meat can make grilling easier. Grilling raw chicken can be more difficult due to the uneven thickness of the pieces, particularly when it comes to chicken breast. Always ensure chicken is cooked through completely before serving it, as uncooked chicken can cause food poisoning.Continue Reading
To parboil the chicken, add it to simmering, not boiling, water. Parboiling it does not cook the meat through completely, but allows the cook to finish it by grilling afterwards. Chicken breasts take about 10 minutes to parboil. Legs, thighs and quarters take about five minutes and chicken wings take 15 to 20 minutes. After parboiling, they can be dry-rubbed with seasoning. Heat the grill for 15 minutes and place the chicken on, allowing it to cook for 10 to 15 minutes before turning it over.
To cook chicken breast over a grill without parboiling, first place it in a strong zip-lock bag, and then pound it with a rolling pin until it is even in thickness. Keep the thickness of the breast at about three-quarters of an inch. Soak the chicken in a salty brine for 30 minutes. Next, with a clean and oiled grate, grill the chicken at 375 to 450 degrees Fahrenheit. Grill it for a few minutes on each side, over direct heat, to both brown and cook the chicken through.Learn more about Cooking
Salt and pepper are the most common seasonings for chicken, but many herbs such as thyme, parsley, tarragon, and sage all go well with the meat. Seasoning is traditionally applied to the skin or outside of the cut of meat before cooking in order to bring out the best flavors.Full Answer >
Eating raw chicken can cause food sickness from one of a variety of bacteria that can contaminate the meat. However, not all raw chicken carries the bacteria that makes people ill. Those who eat raw chicken accidentally are not guaranteed to get sick.Full Answer >
Real Simple reveals that an easy way to fix overcooked chicken is to chop the meat into bite-sized pieces and cover it in a simple sauce of herbs and olive oil. This technique also works with boned chicken pieces, such as drumsticks and wings. Trim away any blackened, charred portions, and coat the rest of the meat in a thick sauce.Full Answer >
One recipe for spatchcocking a chicken calls for dry brining it, then roasting the meat over a layer of potatoes and carrots. Spatchcocking a chicken involves splitting the bird down the middle and flattening it.Full Answer >