When I was a kid, my mom always “par-boiled” the chicken before it went onto the charcoal-briquette fire on the grill. Of course, there was plenty of time to par boil considering it took FOREVER for the charcoal to be ready! When I became an adult, I skipped that step. I’m not sure why, but I did. Only recently, since I love chicken bone broth, did I start par-boiling again. I’ve learned it’s a necessary step that shouldn’t be skipped and keeps the chicken moist and tender. Be careful to not overcook!
If you don’t want to parboil, cook your chicken on the grill BEFORE adding the barbeque sauce. This is only necessary, because of the sugar in the sauce, which makes a mess on the grill. The longer the barbeque sauce is on the grill, the bigger the mess.
- 2 lbs Chicken with bone
- *Barbeque Sauce
- Par-boil chicken for 25 minutes.
- Prepare Barbeque Sauce.
- After 25 minutes, remove chicken from water.
- Place on grill.
- Baste on one side. Place basted side down and cook for 5 minutes. While that side is cooking, baste the other side.
- After the five minutes, flip and cook second side for 5 minutes.
- Keep basting and flipping until the internal temperature has reached 165°.
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