Par-boiling the chicken in broth before barbequing ensures your chicken will be tender, juicy, and done in the center!
Course: Entrée
Cuisine: American
Ingredients
Bone-in, skin-on chicken breasts, thighs, drum sticks or leg quarters
chicken brothor water
salt and pepper
dry spice rubsee below, optional
barbecue sauce
Instructions
Layer chicken pieces into a large pot, Add enough chicken broth or water to cover them. If you're using water, add a teaspoon of salt to season the chicken.
Bring the pot to a boil, reduce the heat, and simmer the chicken for 10 minutes. Using a slotted spoon, remove the chicken from the pot and place it on brown paper. Season the chicken with salt and pepper OR use a dry rub of your choice.
Preheat your grill to medium-high (375 to 400 degrees). Place the chicken pieces on the grill, skin-side down. Grill for 3 to 5 minutes until the skin is well-marked and begins to crisp.
Flip the chicken over. While the second side is cooking, brush the skin side of the pieces with your favorite barbeque sauce.
Turn the chicken pieces after another 5 minutes, so the skin side is down again. Brush with barbeque sauce. Cook for another 2 to 3 minutes, until the sauce is well caramelized.
A thermometer inserted into the thickest part of the chicken should read 160 to 165 degrees. Allow the chicken to rest for 5 minutes before serving.