While you may want grilled chicken quarters for dinner some evening, you may not want to stand over a hot grill all night. Not to worry. When you parboil or partially boil your chicken prior to laying it on a hot grill, you cut your grilling time to a minimum and cut out the chance of serving partially cooked meat. You can parboil and grill chicken quarters remarkably easily, provided you have the right tools.
Things You'll Need
- Chicken quarters
- Stockpot, large
- 3 Tbs. seasoning salt
- 3 Tbs. garlic powder
- Cayenne pepper
- Grill, pre-lit
- Meat thermometer
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Rinse the chicken quarters under cool water and place them in a large stock pot.
Cover the chicken quarters with cold water. Add about 3 Tbs. seasoning salt and 3 Tbs. garlic powder to the pot. This will season the meat as it cooks, as well as seasoning the broth you are creating.
Place the pot on a burner turned to medium heat. Boil for 7 minutes. Do not cook the meat all the way; you will finish cooking it on a grill.
Turn the heat off and place the chicken quarters in a single layer on a tray. Sprinkle cayenne pepper and salt on both sides of the chicken.
Place the chicken on a preheated grill. Close the lid and let the meat cook for about 8 minutes. If you have chicken remaining in your stock pot, repeat Step 4.
Flip the chicken, close the lid and allow it to cook for another 8 minutes. The meat is finished cooking when clear fluid runs out when you poke it or a thermometer inserted by the thigh reads 165 degrees F.