Boiling Chicken Legs: The Secret To Perfect Barbecue

Boiling chicken legs before barbecuing them is a technique that can ensure the meat is cooked consistently and reduce the cooking time. It can also help to retain moisture, making the chicken juicier and more flavorful. However, some people argue against parboiling chicken as it can cause the proteins in the meat to tighten, making it tough. Additionally, some of the flavors may escape into the cooking liquid. Nevertheless, parboiling chicken legs can be a useful technique to ensure even cooking and reduce the risk of food poisoning from undercooked meat.

Characteristics and Values Table for Boiling Chicken Legs Before Barbecuing

Brining or marinating the chicken legs before boiling

Brining or marinating chicken legs before boiling can be a great way to add flavour and moisture to the meat. Here is a step-by-step guide to brining and marinating chicken legs before boiling:

Brining:

• Prepare a basic brine solution: In a large container, mix water, salt, and sugar to create a brine solution. You can adjust the ratios of salt and sugar to your taste preferences. For a slight tang, you can also add vinegar or lemon juice, but this is optional.
• Cool the brine: Before adding the chicken, ensure that the brine solution has cooled down. This is an important step to follow for food safety reasons.
• Submerge the chicken: Place the chicken legs in the brine solution, ensuring that they are completely submerged. You may need to adjust the amount of brine you make based on the quantity of chicken and the size of your container.
• Brine overnight: For best results, let the chicken brine overnight or for at least 3-4 hours. Brining helps to infuse moisture and flavour into the meat, so a longer brining time will enhance these effects.
• Optional: You can add various ingredients to your brine to enhance the flavour, such as carrots, onions, celery, pepper, or herbs.

Marinating:

• Boil the chicken: Bring a pot of water to a boil and add the chicken legs. Reduce the heat and let the chicken legs simmer for about 10 minutes.
• Prepare the marinade: While the chicken is simmering, prepare your marinade of choice. You can use a store-bought marinade or make your own by whisking together oils, acids (like vinegar or lemon juice), herbs, and spices.
• Cool the chicken: After simmering, remove the chicken from the pot and let it cool down. It is important to not let the chicken sit at room temperature for too long to avoid bacterial growth.
• Apply the marinade: Once the chicken has cooled, rub or brush the marinade onto the chicken legs. Ensure that the chicken is thoroughly coated.
• Marinate: Place the marinated chicken in the refrigerator for at least a few hours or overnight for more intense flavour.

By brining and marinating your chicken legs before boiling, you can enhance the flavour and moisture of the meat, resulting in juicy and tasty chicken legs for your barbecue.

Boiling time and temperature

Boiling chicken legs before barbecuing them is a technique that can help ensure the chicken is cooked consistently to perfection. However, it is not a technique that every grill master is comfortable with. Some people may find the smell of boiling chicken off-putting.

The ideal temperature for poaching chicken is a topic of debate. Some sources recommend poaching at a temperature of 160–180 °F, which is below the boiling point of water. At this temperature range, the water may not even be seen bubbling, so a thermometer is useful. Other sources recommend poaching at 180 °F, which is 20 degrees below the USDA's recommended cooking temperature for chicken. According to these sources, boiling chicken at a higher temperature will cause the proteins in the chicken to tighten up, making it tough.

The time required to parboil chicken depends on various factors, including whether the chicken legs are fresh or frozen, the cut of the meat, and the size of the individual pieces. Frozen chicken legs will take longer to cook than fresh chicken legs. A range of 20–35 minutes is recommended for boiling chicken legs before grilling them. However, it is important to note that the chicken should not be parcooked and then refrigerated to be grilled later, as this creates an environment for bacteria to grow.

In addition to the time and temperature considerations, it is worth noting that the poaching liquid can also affect the flavor of the chicken. Using liquids that add flavor, such as salted water, chicken broth, or infusions of herbs, spices, and garlic, can enhance the taste of the chicken. Alternatively, a dry-heat method, such as baking, can be used to parcook the chicken without sacrificing flavor.

Vegetables and seasonings to add

Boiling chicken before barbecuing it is a great way to ensure that the chicken is cooked consistently throughout. It also helps to reduce the cooking time on the grill. However, it is important to note that boiling chicken can cause it to lose some of its flavours. To counter this, you can use liquids and seasonings that add flavour to the chicken. Here are some vegetables and seasonings you can use to enhance the flavour of your boiled chicken:

Vegetables

• Onions
• Carrots
• Celery

These vegetables can be added to the pot of water or broth that the chicken is being boiled in. They will infuse the water with flavour and add depth to the chicken.

Seasonings

• Salt: Use sea salt or non-iodized salt to enhance the natural flavours of the chicken and balance the seasoning.
• Pepper: Fresh cracked pepper adds a mild heat and pungency, complementing the other spices.
• Garlic: Garlic powder or fresh garlic cloves will provide a savoury, aromatic flavour that enhances the taste profile of the chicken.
• Herbs: Italian herbs such as basil, oregano, and thyme add aromatic flavours and enhance the overall flavour complexity. You can also tie together thyme and bay leaves with string and add them to the pot.
• Spices: Smoked paprika, cumin, chili powder, and cayenne pepper can add a bold, spicy flavour to your chicken.
• Lemon zest: This adds a bright, citrusy note that complements the savoury flavours of the chicken.
• Fresh parsley: Chopped fresh parsley provides a fresh, herbal flavour and vibrant colour.

These are just a few ideas, but you can get creative and use any combination of vegetables and seasonings that you like. You can also experiment with different types of broths or cooking liquids to add even more flavour to your boiled chicken.

How to broil the legs after boiling

Broiling chicken legs is a great way to get crispy skin and juicy meat. It's also a quick and easy method that doesn't require much prep time. Here's a step-by-step guide on how to broil chicken legs after boiling:

Preheat the oven and prepare the baking dish:

Set your oven to broil at high heat if it has a broiler setting. If not, preheat it to between 325 and 400 °F. Place the oven rack one level below the top rack. Grease a baking dish, roasting pan, or casserole dish with oil or butter.

Prepare the chicken legs:

Create a seasoning mix by combining avocado oil, melted butter, or ghee with salt, pepper, garlic, and lemon juice. You can also add fresh herbs like parsley or basil to the mix. Brush the boiled chicken legs generously with this mixture, making sure to coat all sides.

Broil the chicken legs:

Place the seasoned chicken legs, skin-side up, in a single layer in the prepared baking dish. Broil them for 8 minutes uncovered. Then, flip the chicken legs over and baste them with the remaining seasoned oil mixture. Continue broiling for another 10 minutes, or until the chicken is tender and the juices run clear.

Check for doneness:

The chicken legs are done when they reach an internal temperature of 165 °F. Use an instant-read meat thermometer to check the temperature. Insert it into the thickest part of the meat, making sure not to touch the bone.

Serve and enjoy:

Once the chicken legs have reached the desired temperature, remove them from the oven and let them rest for a few minutes before serving. Pair them with your favorite sides, and enjoy the juicy and flavorful broiled chicken legs!

Note: It is recommended to avoid using the highest setting on your broiler, as it may cause a grease fire in your oven due to the high fat content in the chicken skin. Instead, use a lower setting and broil the chicken legs for a longer time, checking frequently to avoid burning.

What to do with the broth after boiling

Boiling chicken legs is a great way to make a tasty broth that can be used in a variety of dishes. Here are some ideas on what to do with the broth after boiling:

Use the Broth for Soups and Stews

One of the most popular ways to use chicken broth is to make soups and stews. You can sip the broth on its own or use it as a base for soups such as creamy turkey wild rice soup, chicken noodle soup, or red borscht. You can also add in vegetables, herbs, and spices to enhance the flavour. For example, cayenne, chilli powder, pepper, oregano, and fresh herbs like rosemary, sage, and thyme can be added to the broth to give it a boost of flavour.

Make Risotto or Meat Pies

Chicken broth can also be used as a base for making risotto. The savoury flavour of the broth complements the creamy texture of risotto, creating a delicious combination. Alternatively, use the broth in meat pies like a ground beef pot pie. The broth can add moisture and flavour to the filling, resulting in a juicy and tasty pie.

Create Shredded Chicken Meals

The boiled chicken legs can be shredded and added back into the broth to create a variety of meals. For example, you can make chicken and noodles or rice by boiling the broth with noodles or rice and adding in the shredded chicken. Season with soy sauce, ginger, and garlic for an Asian-inspired dish. You can also use the shredded chicken and broth as a filling for tacos, enchiladas, or flour tortillas.

Freeze the Broth for Later Use

If you don't plan on using the broth immediately, you can always freeze it for later use. Simply store the broth in freezer-safe containers and thaw it out when you're ready to use it. This way, you'll always have homemade chicken broth on hand to enhance your meals.

Use the Broth as a Cooking Liquid

Instead of using water, use the chicken broth as a cooking liquid for grains like rice, quinoa, or farro. The broth will add flavour and richness to the grains, elevating your dish. You can also use the broth as a base for casseroles or when making mashed potatoes.

Frequently asked questions