Pre cook the chicken?

Who does this, pre cook the chicken before putting on the grill.
Please give me a recipe, I am interested in knowing how many people do this. Thank you.

Why? Low and slow is the way to go. Chow Jim

I don't do this, but am interested in knowing how its done.

my mother would poach chicken pieces til they were 90% done
then finish it off on the grill. the chicken would be moist
and the barbeque sauce didn't burn.her thought was that her
method killed off bacteria. thank goodness my father was a chef!

fat=flavor
boiling out the fat gives you nice tasteless done chicken
why not just drink the sauce from the bottle
no sauce, dry rubbed, low & slow
only way to go

kman, i didn't agree with her..
i merely stated what she did to the poor bird.
once again, i don't cook like my mother.
i did not agree with her methods.
sheesh

I par boil my chicken pieces for about 5 minutes.......

I don't understand. Do you pre-cook a steak? a pork chop? a rack of lamb or lamb chop before putting it on the grill?? Why destroy the chicken? Low and slow and you have perfect chicken, sauce or not.

I started doing that out of need when my husband was new at grilling-his coals were always too hot and the chicken BURNED every time.Just became a habit I guess.And no, I do not precook the others you indicated.

I brought this up because ALL the neighbors that because all my friends that BBQ at home do this.
Just about everyone I meet that love BBQ chicken does this.
I am interested in knowing if its a secret, but most of the US does this. Just asking.

First time I ever heard of anyone doing this. I doubt most of the US does.

I did in my younger (and less wise days). Reason being is cause dad did it.. Today I cook on the cool side of the grill (thats if I have smaller pcs. or excessive charcoal burning). Then finish off on the hot side. But normally, a little bit of charcoal, Weber Grill, several cold brews and I'll do it right over the coals.. Sip my beer and flip every few minutes.. As a note, when doing over the coals, keep the lid on, bottom and top vent wide open.. You'll be sending out smoke signals to the other side of the world, yet no flare ups to burn the bird.

We do gas grilling, and we always pre-cook the chicken for about twenty minutes in the oven, and finish it on the grill. That's when we add the sauce. We generally do thighs, so they don't have near as much a chance of drying out in the pre-cook process.

If we do use white meat, it's usually for chicken kabobs, and the smaller pieces are marinated first.

We've eaten too much chicken that is either bloody and underdone or overcooked and dried out, if done only on the grill.

It works for us, so we're comfortable with it.

I have seen par boiling many times...
I can only think their thoughts were similar to Xannies Mom, and thought the bugs would cook out...
I dunno...I dont cook chicken on the grill.

Blanching chicken or duck for a minute or two in boiling water the high temp roasting (indirect heat) makes for a noticably crisper skin than just roasting. Sort of a Peking duck effect, particularly if you add soy sauce to the blanching water.

Fast easy way for crappy chicken, or anything else parboiled.

I think most pre-bake, not pre-boil. I'm just confused on the time, I think it is 20 minutes. I will try both, just to experience it.

Fabulousoyster, don't do 20 mins, try 2. Chicken cooked on the grill is great, boiled chicken not so much.

MikeS.