Perfectly Grilled Chicken: Benefits of Partial Cooking Before Grilling

When it comes to grilling chicken, the goal is to have the outside nicely charred while the inside is cooked to the right temperature. Partially cooking the chicken before grilling can help achieve this goal and ensure the inside is thoroughly cooked.

Understanding the Benefits

Partially cooking chicken before grilling is a technique that can prevent the inside from being undercooked or the outside from being overcooked. This method ensures that the chicken is fully cooked and retains its moisture during the grilling process. It is especially useful for bone-in chicken parts or larger chicken pieces.

Grilling Techniques

Propane Grills

Propane grills typically use direct heat, which can quickly cook the exterior of the chicken while leaving the inside somewhat undercooked. By partially cooking the chicken in the oven before grilling, you can achieve a more even and well-cooked final product. This is particularly beneficial when using a propane grill with direct heat. For a smoky flavor, you can cover the chicken with foil and place it in the oven, then finish it on the grill. This method prevents burning the skin and barbecue sauce.

Charcoal Grills

Charcoal grills offer both direct and indirect heat cooking methods. Indirect heat is achieved by spreading the charcoal to one side, allowing the chicken to slow cook and retain its moisture. For larger pieces of meat, including bone-in chicken parts, indirect heat is ideal. Boneless chicken breasts or thighs can be grilled directly without any pre-cooking. To ensure even cooking, it's advisable to slice the chicken breasts to 1 inch in thickness and add a little olive oil to the barbecue sauce to prevent the chicken from drying out.

Complete Cooking Method

For large chicken pieces or ribs, you can use a complete cooking method in the oven before grilling. This ensures that the chicken is thoroughly cooked and retains its moisture. The grilling process is then used only to sear the surface, adding flavor and a desirable texture.

Advantages and Disadvantages

Grilling itself can dry out chicken due to the heat causing muscle fibers to contract and squeezing out juices. Partial cooking can help reduce this effect. However, the main advantage of partial cooking is not related to moisture retention but rather to achieving the desired internal temperature. In contrast, sous vide techniques can help retain moisture while ensuring food safety. However, the grilling process is primarily used for searing the surface to add flavor and a desirable texture.

Conclusion

Partial cooking before grilling can be a useful technique for achieving the perfect balance between crust and tenderness in chicken. Whether you're using a propane or charcoal grill, this method can help you prepare a delicious and safely cooked chicken dish. While sous vide is an excellent option for retaining moisture and food safety, the traditional grilling method remains a favorite for adding that smoky and charred deliciousness to your meal.