I want to grill chicken?!
I want to grill chicken?
I want to grill chicken. I am also going to marinade the chicken. We also par boil chicken. So, should I marinade the chicken, par boil, and then grill?? Will the marinade flavor be lost if I par boil after the marinade?
Answers:
If you marinate the chicken for only a half hour or so, yes, you're going to lose just about all the flavor. If you marinate overnight, the flavor will actually be throughout the entire chicken.
If you're going to do this on a grill at home, I would suggest just grilling on LOW heat the entire cooking process instead of par boiling. If the chicken is going to travel to be cooked off at another location, I would suggest cooking it all the way at home and then just reheating it on the away-from-home grill.
As an alternative plan to par boiling, consider using the microwave on a low setting to accomplish the task, since none of the flavor will boil out.
Ok... if you must par boil - just make sure the chicken is dry when you grill. You should marinate for at least 24 hours. Yes - flavor will be lost.
I think you should just marinate and then grill. If you want to pre-cook it then put it in the microwave for a min or two depending on the size. If you have to par-boil and i assume you mean poach it in water I would do that first and then marinate it and then grill it. Just make sure with all this handling of raw chicken that you dont cross contaminate your raw chicken with other food as that could give you food poisoning and that would really ruin your meal you have gone to so much effort to prepare.
Par-boiling is a waste of time and you will lose all the flavor, regardless of whether you marinate for an hour or three days or do it before or after you marinate. Trust me, I am a chef and I have tried it myself at home. The flavor of both the chicken and the marinade comes out best when you marinate for at least an hour (up to 24 hours) then go right to the pre-heated grill.
If you're using a grill, there is nothing better than grilled chicken. I guess the only thing is the length of time and type of heat. It takes very long and less than normal heat (less than burgers and steaks).
If you're marinading and can't provide a long time, add either a small amount of wine or vinegar to speed up the marination process - half hour (or longer the better) will do. Do not parboil chicken, you will lose the flavor immensely.