Can you parboil chicken before marinating

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By Corinna , June 27, in Cooking. I'm getting ready for a big party next weekend, as mentioned in the punch topic. Chatham Artillery Punch happily in the back of my fridge, fruit and all! Luckily, I found a great sale on chicken legs, which I'm cutting up into drumsticks and thighs freezing in the interim to marinate in the wonderful Korean Spicy Paste Chicken recipe that I discovered in the discussion on chicken thighs, then grilling on the day.

Yesterday, a friend asked if I would be parboiling them before marinading to speed up cook time. This never occured to me, and I can see the advantages, but I am still unsure. Will the marinade take as well to parboiled meat? Will parboiling make the meat flavorless? I would appreciate your thoughts. Corinna Heinz, aka Corinna. I like the way steam and hot water cooks chicken. For wings or drumsticks, this works for me: cook through with steam, coat with flavor, then onto a very hot grill or broil.

I don't put thick messy marinades on the gas grill because of the clean up -- broiling is easier and almost as good. This usually happens when the chicken has become overcooked because you were cooking at high temperatures. You can solve this by cooking the chicken at a lower temperature next time.

Low-temperature cooking is generally recommended for more fragile pieces of food like chicken and fish. If the meat is delicate and dries up more quickly, you have to control the temperature more carefully so you can cook it well without drying it up too much. This is normal. In case you are parboiling a large quantity of chicken, increase the parboiling time to fifteen to twenty minutes.

If the stockpot is almost full, parboil for thirty minutes to forty minutes. If you cook two to three pieces of chicken thigh with bone-in, parboil for five to ten minutes only. Do not exceed the ten-minute mark as this may cause the chicken to become fully cooked in the process.

You can parboil the chicken the night before the grilling and allow it to cool before refrigerating. Make sure that you cook the parboiled chicken as soon as possible. If you want to keep it longer, freeze it instead of just refrigerating it.

This website uses cookies to improve your experience. We'll assume you're ok with this. Accept Read the Privacy Policy. Parboiling Chicken Like a Pro by iupilon July 25, How to Parboil Chicken Parboiling chicken is not the same as stewing or poaching it. Should I parboil chicken before grilling? If you have never tried parboiling chicken before, here is a step by step guide: Get a large stockpot and fill it with all of the chicken pieces that you need to cook.

Plus, stockpots are also great because they heat up quickly and can retain heat well. We like a little bit of tenderizing with meat, but when your chicken thighs are exposed to lemon juice, lime juice, yogurt, or vinegars for too long, the texture of the meat turns from tender to mushy and stringy, two words that have never been used in tandem to describe something pleasant. Boil 0. The beauty of this method is you can cook the steaks well in advance. Baked or Air. The oil should come half way up the pan.

Cook chicken until golden brown. As an example, if there are no other orders, the average time from when. No account yet? Create an account. Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy.

Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article parts. Tips and Warnings. Things You'll Need. Related Articles. Part 1. Put the chicken into a stockpot. You can use a whole chicken or as many pieces as you can fit into a stockpot. Decide if you'd like to parboil boneless chicken or if you want to leave the bones in for additional flavor.

Then place the chicken into a stockpot on the stove. Pour a flavorful liquid into the stockpot. Although you can simply pour enough water to cover the chicken, use chicken broth, apple cider, or vegetable stock in order to add flavor to the chicken.

Ensure that the chicken is covered by at least 1 inch 2. Bring the liquid to a boil. Turn the burner on to medium and leave the lid off of the stockpot. Heat the chicken in the liquid until the liquid begins to boil vigorously.

The amount of time this takes will depend on how much chicken you're parboiling and how much liquid you have in the stockpot but it should take less than 15 minutes. Simmer the covered chicken on low.