How To Prepare Chicken For Bbq: Boil Or Not?

Boiling chicken before barbecuing is not a necessity, but it can make the cooking process easier and help ensure the chicken is cooked evenly throughout. Parboiling chicken can also make the meat softer and more tender, and can reduce the overall cooking time. However, it is important to note that boiling chicken can cause it to lose some of its flavour, and it can also be easy to overcook the meat, affecting its flavour and moisture. When parboiling chicken, it is recommended to poach the meat in water or another suitable cooking liquid at a temperature below boiling, ideally no more than 180 degrees Fahrenheit.

Boiling chicken makes it softer and more tender

Boiling chicken before barbecuing is an effective way to make the meat softer and more tender. Parboiling chicken is a handy technique for any cook to have in their arsenal. It involves partially cooking the chicken by boiling it before finishing it with other methods, such as grilling. This not only saves time but also ensures the chicken is cooked evenly and remains tender and juicy.

The process of parboiling helps to retain the chicken's nutrients and reduces overall cooking time. By parboiling, you can create healthier, restaurant-quality dishes in the comfort of your own kitchen. It is a great way to ensure the chicken is cooked through without drying it out.

When preparing chicken for a BBQ, you can marinate or brine it before cooking. You can also boil or poach the chicken and then finish it on the grill to add flavour. Boiling the chicken first makes the meat softer and more tender. However, it is easy to overcook the meat, which will affect its flavour and moisture.

To parboil chicken, place the chicken pieces in a stockpot or pan and cover with water or a chosen liquid, ensuring the pieces are submerged. Add salt or other seasonings, such as apple cider vinegar and sugar, to taste. Place the pot on the stove and heat the liquid over medium-high heat. Allow the water to reach a boil, then reduce the heat to low for simmering. It is crucial not to overcook the chicken, so use a low heat and only partially cover the pot with a lid, leaving a small gap for steam to escape.

It's not necessary to boil chicken before BBQing

While some recipes suggest boiling chicken before barbecuing it, it's not a compulsory step. There are several reasons why you might choose to skip this step and go straight to grilling.

Firstly, boiling chicken before grilling can be a controversial technique among grill masters. One of the main reasons for this is that when you poach chicken, some of the flavour will escape into the cooking liquid. This is, of course, how soups and broths are made, but it's not ideal when you're trying to create a flavoursome barbecue dish.

If you're going to boil chicken before grilling, it's best to poach it gently rather than boil it. Boiling causes the proteins in the chicken to tighten up, making the meat tough. A gentle poach, on the other hand, will ensure the chicken stays tender. However, even poaching can draw out some of the flavour, so it's not always the best option if you want to maximise taste.

Another reason to skip boiling or poaching is that it can be easy to overcook the meat, which will affect its flavour and moisture content. Chicken is already quite a lean meat, so it's important not to lose those precious juices.

If you're worried about your chicken drying out on the barbecue, there are a few other techniques you can try. One option is to marinate the chicken before grilling it. Soaking the meat in sauce or brine can help to saturate it with moisture, making the finished dish juicier and tastier.

You can also try pounding the chicken with a rolling pin to ensure it's an even thickness throughout. This will help it cook more evenly on the barbecue, reducing the risk of charring or undercooking.

Boiling chicken can help it cook evenly

Boiling chicken before barbecuing is a clever technique that can help the meat cook evenly. While it is not a required step, it can make grilling easier, especially if you are dealing with unevenly sized cuts of meat.

The main benefit of parboiling chicken is that it ensures the chicken is cooked evenly throughout. Chicken is notoriously difficult to cook on a grill, as the pieces often cook at different rates, leaving you with a burnt exterior and a raw interior. Parboiling the chicken first ensures that the meat is cooked consistently before it hits the grill. This is especially important for thicker pieces of meat, such as chicken breasts, which can be tricky to cook evenly on a grill.

Parboiling is also a great way to ensure your chicken stays tender and juicy. The boiling process helps to lock in juices, so your chicken won't dry out. This is a common problem when barbecuing chicken, as the heat of the grill can quickly sap the moisture from the meat. By parboiling first, you can ensure your chicken stays moist and flavourful.

In addition, parboiling chicken can help reduce the overall cooking time. By partially cooking the chicken in boiling water, you can speed up the grilling process, spending less time in front of the grill in the sweltering summer heat. This is especially useful if you are cooking for a large group or are short on time.

However, it is important to note that boiling chicken for too long or at too high a temperature can actually make the meat tougher. This is because the high heat causes the proteins in the chicken to tighten up. Therefore, it is recommended to gently poach the chicken in water or another suitable cooking liquid at a temperature below boiling. Aim for a temperature of around 180 degrees Fahrenheit, and use a meat thermometer to check that the internal temperature of the chicken reaches 145 degrees.

You should never actually boil chicken—poach it instead

Boiling chicken is a common practice, especially when preparing chicken for a BBQ, as it makes the meat softer and more tender. However, it is important to note that you should never actually boil chicken. Instead, it is much better to poach it.

When chicken is boiled, the proteins in the meat contract and tighten, resulting in a rubbery texture. This is similar to what happens to eggs when they are overcooked, causing them to become hard and dry. By poaching chicken, you can avoid this issue as poaching is a much gentler method of cooking. It involves cooking the chicken slowly and evenly in liquid at a low temperature, ideally no more than 180 degrees Fahrenheit. This helps to retain moisture and results in juicy, tender meat.

To poach chicken, start by selecting a suitable poaching liquid. You can use water, but it is preferable to use something more flavourful like chicken stock, milk, broth, wine, or a combination thereof. Add aromatics such as celery leaves, onions, parsley stems, peppercorns, bay leaves, and garlic to enhance the flavour of the poaching liquid. Don't forget to season with salt, and consider adding an acid like lemon juice or white wine to round out the flavours.

Bring your poaching liquid to a gentle boil and then turn off the heat. Place the chicken into the pot, ensuring it is fully submerged, and cover with a lid. If using an electric stove, remove the pot from the burner to prevent residual heat from continuing to cook the chicken. Allow the chicken to sit in the hot liquid for about 10-12 minutes, or 15-20 minutes if it is on the bone.

By poaching chicken instead of boiling it, you can ensure that your meat stays moist and tender without losing its flavour. This technique is perfect for preparing chicken for a BBQ, as it helps to lock in juices and prevent the meat from drying out during grilling. So, the next time you're firing up the grill, remember to poach your chicken instead of boiling it for the best results.

Boiling chicken can make it easier to grill

Boiling chicken before grilling can make the cooking process easier. Chicken is notoriously difficult to cook well on a grill, as different cuts cook at different rates, and it can be hard to get the meat cooked through without burning the outside. Parboiling chicken can help to ensure consistent results.

Parboiling chicken before grilling can help to ensure that all cuts—breast, thigh, wings, and drumsticks—are cooked to the same degree of doneness. It also allows you to render and discard some of the fat, which is beneficial for health-conscious diners. Removing the layer of fat inside the skin helps it to crisp up more quickly and evenly.

Parboiling chicken can also help to lock in juices, preventing the meat from drying out. This is a common problem when cooking chicken on a grill, as there isn't much natural flavour or fat in the meat. Parboiling chicken is a good way to ensure that it is cooked evenly and remains tender and juicy.

It's important to note that boiling chicken can cause it to lose flavour, as some of the flavour will escape into the cooking liquid. To counter this, you can use liquids that add flavour, such as well-salted water, chicken broth, or infusions of herbs, spices, and garlic. Alternatively, you can use a dry-heat method, such as baking, to pre-cook the chicken.

Frequently asked questions