Barbecued chicken is a summer staple, but achieving perfectly cooked, juicy chicken on the grill can be tricky. Pre-cooking chicken offers a significant advantage: it ensures the chicken is cooked through without burning the outside. This guide provides detailed instructions on how to pre-cook chicken for BBQ, ensuring a delicious and stress-free grilling experience.
Why Pre-Cook Chicken for BBQ?
There are several compelling reasons to pre-cook your chicken before tossing it on the grill. Primarily, it addresses the issue of uneven cooking. Chicken, especially bone-in pieces like thighs and drumsticks, can take a considerable amount of time to cook through. By pre-cooking, you guarantee that the meat is fully cooked and safe to eat, while the grill provides the smoky flavor and char.
Another benefit is time management. Pre-cooking allows you to prepare the chicken in advance, freeing you up to focus on other aspects of your barbecue, like preparing side dishes and mingling with guests. This is particularly helpful for large gatherings or when you’re short on time.
Finally, pre-cooking helps to retain moisture. When chicken is grilled for an extended period to ensure it’s cooked through, it often dries out. Pre-cooking helps lock in the juices, resulting in more tender and flavorful chicken.
Choosing the Right Chicken Cuts
The best chicken cuts for pre-cooking and grilling are typically those that benefit from longer cooking times, such as bone-in, skin-on pieces. These cuts tend to retain moisture better than boneless, skinless breasts, which can easily dry out on the grill.
Excellent choices include:
- Chicken Thighs: Thighs are flavorful and relatively forgiving, making them ideal for grilling.
- Chicken Drumsticks: Drumsticks are another great option, offering a good balance of meat and skin.
- Chicken Wings: While wings cook faster, pre-cooking ensures they are cooked through and allows for better crisping on the grill.
- Bone-In Chicken Breasts: If you prefer chicken breasts, opt for bone-in, skin-on versions for added moisture and flavor.
Boneless, skinless chicken breasts can be pre-cooked, but require careful monitoring to prevent overcooking during both the pre-cooking and grilling stages. Consider brining them beforehand to help retain moisture.
Pre-Cooking Methods: A Detailed Look
There are several methods you can use to pre-cook chicken for BBQ, each with its own advantages and disadvantages. The most common and effective methods are boiling, baking, and sous vide.
Boiling/Poaching Chicken
Boiling or poaching is a simple and effective method for pre-cooking chicken. It’s fast and ensures even cooking.
- Prepare the Chicken: Place the chicken pieces in a large pot. Ensure the pot is large enough to accommodate all the chicken without overcrowding.
- Add Liquid: Cover the chicken with cold water or, better yet, chicken broth for added flavor. You can also add aromatics like onions, garlic, herbs (thyme, rosemary), and peppercorns to the liquid.
- Bring to a Boil, Then Simmer: Bring the liquid to a boil over high heat, then reduce the heat to a simmer.
- Cook Until Nearly Done: Simmer the chicken until it is almost cooked through but not quite fully done. The internal temperature should be a few degrees below the recommended 165°F (74°C). For thighs and drumsticks, this usually takes about 15-20 minutes; for bone-in breasts, about 12-15 minutes.
- Cool and Dry: Remove the chicken from the pot and let it cool slightly. Pat the chicken dry with paper towels before grilling. This helps the skin crisp up better.
Baking Chicken
Baking is another excellent option for pre-cooking chicken. It provides more even heating compared to boiling and allows for better flavor development.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Pat the chicken dry with paper towels. This helps the skin crisp up. Season the chicken with your favorite BBQ rub or simply salt, pepper, and garlic powder.
- Bake Until Nearly Done: Place the chicken on a baking sheet lined with parchment paper or a wire rack. Bake until the internal temperature is a few degrees below 165°F (74°C). For thighs and drumsticks, this usually takes about 25-30 minutes; for bone-in breasts, about 20-25 minutes.
- Cool and Dry: Remove the chicken from the oven and let it cool slightly. Pat the chicken dry with paper towels before grilling.
Sous Vide Chicken
Sous vide is a precision cooking method that involves sealing food in a vacuum-sealed bag and cooking it in a water bath at a precise temperature. This method ensures incredibly tender and juicy chicken.
- Prepare the Chicken: Season the chicken with your favorite BBQ rub or simple seasonings. Place each piece of chicken in a vacuum-sealed bag. You can add a pat of butter or a sprig of herbs to the bag for extra flavor.
- Sous Vide Cooking: Cook the chicken in a sous vide water bath at the following temperatures and times:
- Chicken Thighs: 165°F (74°C) for 2-3 hours
- Chicken Drumsticks: 165°F (74°C) for 2-3 hours
- Bone-In Chicken Breasts: 150°F (66°C) for 1.5-2 hours
- Cool and Dry: Remove the chicken from the water bath and let it cool slightly. Pat the chicken dry with paper towels before grilling.
Tips for Pre-Cooking Success
- Don’t Overcook: The goal of pre-cooking is to get the chicken almost cooked through, not fully cooked. This prevents it from drying out on the grill. Aim for an internal temperature a few degrees below the recommended 165°F (74°C).
- Pat Dry: Always pat the chicken dry with paper towels after pre-cooking. This helps the skin crisp up better on the grill.
- Season Generously: Season the chicken generously before and after pre-cooking. This ensures that the chicken is flavorful throughout.
- Cool Properly: Allow the chicken to cool slightly before grilling. This helps prevent it from overcooking on the grill.
- Brining (Optional): Brining chicken before pre-cooking can help retain moisture and add flavor. This is especially helpful for boneless, skinless chicken breasts.
Grilling the Pre-Cooked Chicken
Now that your chicken is pre-cooked, it’s time to add the smoky flavor and grill marks.
- Prepare the Grill: Preheat your grill to medium-high heat.
- Oil the Grates: Lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Place the chicken on the grill and cook for 5-10 minutes per side, or until the skin is crispy and the chicken is heated through. Baste with your favorite BBQ sauce during the last few minutes of grilling.
- Check the Temperature: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Rest: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Enhancing Flavor with Marinades and Rubs
Marinades and rubs are essential for adding flavor to your barbecued chicken. Apply them both before and after pre-cooking for maximum impact.
- Marinades: Marinades penetrate the chicken, infusing it with flavor and helping to tenderize the meat. A good marinade typically includes an acid (vinegar, citrus juice), oil, and seasonings. Marinate the chicken for at least 30 minutes, or preferably several hours, before pre-cooking.
- Rubs: Dry rubs are a mixture of spices and herbs that are applied to the surface of the chicken. They create a flavorful crust when grilled. Apply a dry rub to the chicken before pre-cooking and again before grilling.
Here’s an example of a simple BBQ rub recipe:
| Ingredient | Amount |
|---|---|
| Paprika | 2 tablespoons |
| Brown Sugar | 2 tablespoons |
| Garlic Powder | 1 tablespoon |
| Onion Powder | 1 tablespoon |
| Chili Powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Black Pepper | 1 teaspoon |
Mix all ingredients together and store in an airtight container.
Serving Suggestions
Barbecued chicken pairs well with a variety of side dishes. Classic choices include:
- Coleslaw
- Potato Salad
- Corn on the Cob
- Baked Beans
- Mac and Cheese
Don’t forget the BBQ sauce! Offer a selection of different sauces to cater to everyone’s preferences.
Storage and Leftovers
Pre-cooked chicken can be stored in the refrigerator for up to 3 days. Be sure to cool it down quickly after pre-cooking to prevent bacterial growth.
Leftover barbecued chicken can be used in a variety of dishes, such as:
- Chicken Sandwiches
- Chicken Salads
- Chicken Tacos
- Chicken Quesadillas
Troubleshooting Common Issues
- Chicken is Dry: You may have overcooked the chicken during the pre-cooking or grilling stages. Be sure to monitor the internal temperature closely and avoid overcooking. Brining the chicken beforehand can also help retain moisture.
- Skin is Not Crispy: Pat the chicken dry with paper towels before grilling to remove excess moisture. Ensure the grill is hot enough to crisp the skin. You can also brush the skin with oil or butter during grilling to help it crisp up.
- Chicken is Not Cooked Through: You may not have pre-cooked the chicken long enough. Be sure to use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). If the chicken is still not cooked through after grilling, you can place it back in the oven to finish cooking.
- Chicken is Burning: The grill may be too hot. Reduce the heat and move the chicken to a cooler part of the grill. Basting with BBQ sauce too early can also cause burning, as the sugars in the sauce caramelize and burn easily. Apply the sauce during the last few minutes of grilling.
Conclusion
Pre-cooking chicken for BBQ is a simple yet effective technique that ensures perfectly cooked, juicy, and flavorful chicken every time. By choosing the right cuts, using the appropriate pre-cooking method, and following these tips, you can elevate your grilling game and impress your guests with delicious barbecued chicken. So, fire up the grill and enjoy!
Why should I pre-cook chicken before grilling it on the BBQ?
Pre-cooking chicken offers several significant advantages when grilling. Firstly, it ensures the chicken is thoroughly cooked inside, eliminating the risk of serving undercooked poultry, which can carry harmful bacteria. It also drastically reduces grilling time, minimizing the chance of the outside burning before the inside is ready, leading to a more consistent and enjoyable final product.
Secondly, pre-cooking allows you to better control the moisture content of the chicken. By using methods like poaching or sous vide, you can lock in juices that might otherwise be lost during grilling. This results in a tender and flavorful chicken that is far superior to chicken cooked solely on the grill, which often tends to dry out.
What are the best methods for pre-cooking chicken for BBQ?
Several methods are well-suited for pre-cooking chicken, each offering slightly different results. Poaching in a flavorful broth is a popular choice, as it infuses the chicken with moisture and subtle flavors. Another excellent option is sous vide, which provides precise temperature control and ensures even cooking throughout the chicken.
Additionally, baking or steaming are viable methods, but they require careful attention to avoid drying the chicken out. Regardless of the chosen method, it’s crucial to undercook the chicken slightly, leaving some room for the final grilling stage to complete the cooking process and impart that characteristic smoky BBQ flavor.
How long should I pre-cook the chicken?
The pre-cooking time will depend on the chosen method and the size and type of chicken pieces. For poaching or steaming, aim for approximately two-thirds of the expected cooking time. This usually translates to around 15-20 minutes for chicken breasts and slightly longer for thighs or legs, ensuring the internal temperature reaches about 150-155°F (65-68°C).
When using sous vide, follow the recommended cooking times and temperatures for chicken, but reduce the cooking time by about 15-20 minutes. Remember, the goal is not to fully cook the chicken during the pre-cooking stage but to bring it close to doneness while retaining moisture and tenderness, ready for the final grill sear.
How do I prevent the chicken from drying out during pre-cooking?
Preventing dryness during pre-cooking involves selecting the right method and employing techniques to lock in moisture. When poaching, ensure the chicken is fully submerged in the broth and simmer gently, avoiding a rapid boil. Adding aromatics like herbs, garlic, and vegetables to the broth will also contribute to a more flavorful and moist final product.
For methods like baking or steaming, consider using a covered dish or wrapping the chicken in parchment paper or foil to trap steam and prevent moisture loss. Brining the chicken before pre-cooking is another effective strategy to enhance its moisture-holding capacity, leading to a more succulent result after grilling.
Can I pre-cook chicken the day before grilling?
Yes, pre-cooking chicken a day in advance is perfectly acceptable and can even be beneficial for convenience and flavor development. After pre-cooking, allow the chicken to cool completely before storing it in an airtight container in the refrigerator. This prevents bacterial growth and ensures the chicken remains safe for consumption.
Furthermore, allowing the chicken to rest overnight in the refrigerator can help the flavors meld and develop further. When ready to grill, simply take the chicken out of the refrigerator about 30 minutes before grilling to allow it to come to room temperature slightly, ensuring more even cooking on the grill.
How do I ensure the chicken gets that smoky BBQ flavor after pre-cooking?
Achieving that desired smoky BBQ flavor after pre-cooking requires focusing on the grilling stage. Use hardwood charcoal or wood chips appropriate for smoking chicken, such as hickory, applewood, or mesquite. These woods impart distinct smoky flavors that complement the taste of the chicken.
During the grilling process, aim for indirect heat to prevent the chicken from burning and to allow the smoke to penetrate the meat effectively. Basting the chicken with your favorite BBQ sauce during the last few minutes of grilling will not only add flavor but also create a beautiful caramelized glaze, enhancing the overall BBQ experience.
What temperature should I grill pre-cooked chicken to?
Since the chicken is already mostly cooked, the grilling stage primarily focuses on adding flavor and achieving a visually appealing finish. Aim for a medium-high heat (around 350-400°F or 175-200°C) on your grill. This temperature is hot enough to sear the outside quickly and create those desirable grill marks without overcooking the inside.
The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s safe to eat. Use a meat thermometer to verify the temperature in the thickest part of the chicken. Remember, the grilling time will be significantly shorter than if you were grilling raw chicken, so keep a close eye on it to prevent burning.