Are you tired of serving chicken that’s charred on the outside but still pink in the middle? Or maybe you’re worried about food safety when grilling chicken for your family and friends? The question of whether to pre-cook chicken in the oven before finishing it on the BBQ is one that many backyard chefs struggle with.
I’ve been there too! After many BBQ disasters (and a few food safety scares), I’ve learned that a little preparation can make all the difference between mediocre and mouth-watering chicken. Let’s dive into everything you need to know about this game-changing technique.
Why Consider Pre-Cooking Chicken?
There are several compelling reasons to consider pre-cooking your chicken before it hits the grill:
Food Safety First
Raw chicken can harbor harmful bacteria like salmonella. Pre-cooking ensures your chicken reaches a safe internal temperature of 165°F (74°C), eliminating the risk of serving undercooked meat. This is especially important when cooking for vulnerable groups like children, pregnant women, and elderly folks.
Even Cooking Throughout
One of the biggest challenges with grilling chicken directly is achieving even cooking. Thicker parts may remain undercooked while thinner sections become dry and tough. Pre-cooking helps the heat penetrate deep into the meat, ensuring it cooks through evenly.
Better Results with Glazes and Sauces
If you’re using sugar or honey-based glazes, direct grilling can lead to burnt exteriors before the chicken is fully cooked. As noted in the Foster’s article, “Par-cooking the chicken ensures that the various parts cook through before the skin blackens. This is particularly helpful when using a sugar- or honey-based glaze, which can burn easily”
Time Management for Entertaining
When you’re hosting a BBQ, the last thing you want is to be stuck at the grill the entire time. Pre-cooking reduces grilling time significantly, allowing you to spend more time with your guests instead of babysitting the barbecue.
Potential Drawbacks to Consider
While pre-cooking has many advantages, it’s not without some potential downsides:
Possible Loss of Flavor and Texture
Pre-cooking can sometimes result in the chicken losing some of its natural flavor The texture might also become softer and less appealing if it loses moisture during the pre-cooking process.
Less Smoky Flavor
Less time on the grill means less of that characteristic smoky BBQ flavor that many people love. If you’re a purist who values that authentic grilled taste above all else, pre-cooking might not be for you.
Risk of Overcooking
There’s always the danger of overcooking when you’re essentially cooking the chicken twice. Overcooked chicken can be dry and tough, which is exactly what we’re trying to avoid!
Methods for Pre-Cooking Chicken
If you’ve decided to give pre-cooking a try here are three effective methods
1. Oven Baking
This is probably the most common pre-cooking method:
- Preheat your oven to 375°F (190°C)
- Season your chicken as desired
- Place chicken pieces on a baking sheet lined with foil or parchment paper
- Bake for about 25-35 minutes for boneless pieces or 30-40 minutes for bone-in pieces
- Remove when internal temperature reaches 155-160°F (the temperature will rise a bit as it rests)
2. Boiling
Boiling is quick but can strip some flavor:
- Fill a large pot with water and add seasonings (salt, pepper, garlic, herbs)
- Bring water to a boil
- Add chicken pieces and boil for about 15-20 minutes for boneless cuts or 25-30 minutes for bone-in pieces
- Remove and let cool slightly before grilling
3. Slow Cooking
This method requires more time but creates incredibly tender chicken:
- Add chicken to a slow cooker with some liquid (broth works well) and seasonings
- Cook on low for 6-8 hours or high for 3-4 hours
- Remove carefully (it may be very tender) before finishing on the grill
Step-by-Step Guide to Perfect Oven-to-BBQ Chicken
Here’s my foolproof method for pre-cooking chicken in the oven before finishing it on the grill:
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Choose your chicken cuts – Thighs and drumsticks tend to stay juicier than breasts due to their higher fat content.
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Marinate the chicken – For maximum flavor, marinate your chicken for at least 1 hour (or up to overnight) in the refrigerator.
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Preheat your oven to 375°F (190°C) – This temperature is gentle enough to prevent drying out the meat.
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Bake until almost cooked through – Check the internal temperature after about 2/3 of the estimated cooking time. You’re aiming for 155-160°F.
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Let the chicken rest – Tent with foil and let rest for 5-10 minutes before grilling.
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Preheat your grill to medium-high heat – Make sure your grates are clean and oiled to prevent sticking.
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Finish on the grill – Grill for just 2-5 minutes per side until you get nice grill marks and the internal temperature reaches 165°F.
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Rest again before serving – Let rest for about 5 minutes to allow juices to redistribute.
A Recipe to Try: Curried Honey-Mustard BBQ Chicken
Here’s a delicious recipe adapted from Foster’s that perfectly demonstrates the pre-cooking technique:
Ingredients:
- 1/3 cup honey
- 1/3 cup coarse-grain mustard
- 1/4 cup olive oil
- 4 teaspoons curry powder (hot or mild)
- Salt
- 1/2 teaspoon ground black pepper
- 3 1/2 to 4-pound chicken, cut up
Instructions:
- In a bowl, whisk together the honey, mustard, oil, curry powder, 1 teaspoon salt, and pepper.
- Season the chicken with additional salt.
- Preheat oven to 375°F.
- Place chicken on a rimmed baking sheet lined with foil.
- Bake for 30 minutes.
- Meanwhile, heat your grill to medium-high (about 375°F to 400°F).
- Remove chicken from the oven and brush with the curried honey-mustard sauce.
- Grill the chicken, turning and basting frequently, until well browned and cooked through, about 15 minutes.
Tips for Success
To ensure your pre-cooked chicken turns out perfectly every time:
- Use a meat thermometer – This is non-negotiable for food safety and perfect doneness.
- Don’t overcrowd the baking sheet – Leave space between pieces for even cooking.
- Pat chicken dry before grilling – This helps achieve crispy skin.
- Handle with tongs – Avoid piercing the meat and losing precious juices.
- Apply sticky sauces at the end – Add sugary or honey-based sauces in the last 1-2 minutes of grilling to prevent burning.
Frequently Asked Questions
Does pre-cooking make chicken dry?
Not if done correctly! The key is to not fully cook the chicken in the oven – remove it when it’s about 5-10 degrees below the target temperature, then finish it on the grill.
How long should I grill pre-cooked chicken?
Just 2-5 minutes per side, depending on the heat of your grill. You’re only looking to get some color and grill marks, not cook it through again.
Can I pre-cook chicken the day before grilling?
Yes! This is actually a great time-saving strategy for parties. Pre-cook, cool completely, and store in the refrigerator. Allow it to come to room temperature for about 30 minutes before grilling.
What’s the best marinade for pre-cooked chicken?
Marinades with some acid (like lemon juice or vinegar) help tenderize the meat, while oil helps prevent sticking. Add herbs and spices for flavor. For inspiration, try the curried honey-mustard sauce recipe above!
The Bottom Line
So, should you cook chicken in the oven before BBQ? For most backyard grillers, the answer is a resounding YES! Pre-cooking offers significant advantages in terms of food safety, even cooking, and convenience, especially when entertaining.
That said, if you’re a BBQ purist who values that deep smoky flavor above all else, you might prefer to skip the pre-cooking and master the art of direct grilling. Just be sure to use a meat thermometer and practice proper food handling to keep everyone safe.
What’s your experience with pre-cooking chicken? Have you tried it before? I’d love to hear your thoughts and tips in the comments below!
Happy grilling!
Note: Remember that all chicken should reach an internal temperature of 165°F (74°C) to be considered safe to eat. Always use a meat thermometer to verify doneness.
Set up your oven
After at least one hour or up to 24 hours of marinating, take your marinated chicken out of the fridge to bring its temperature up just a bit, for at least 20 minutes. Place your oven rack in the top third of the oven and then preheat it to the lowest broil setting. Line a large sheet pan with foil from edge to edge—this will allow for easy cleanup later! Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Remove chicken from the marinade, letting any excess marinade drip off before placing the chicken on your oiled wire rack.
Marinate your chicken in yogurt
First, start with a yogurt-based marinade. Hana’s recipe, similar to that of tandoori chicken recipes, calls for a plain yogurt, which acts as a gentle meat tenderizer that renders a ridiculously moist interior while the dairy’s natural sugars result in a crisp, almost caramelized exterior on the chicken.
For 1½ to 2 lb. of preferably boneless, skinless chicken thighs (but you can use wings, or even chicken breast in a pinch) start with ½ cup of plain or greek yogurt. From here, choose your own marinade adventure. You can throw in chili pastes (like gochujang, sambal oelek, or red curry paste) or even go minimal with a squeeze of lemon juice and freshly grated garlic.