Quick Answer
Yes, you can absolutely pre-bake chicken before finishing it on the grill. Pre-baking is a great way to get your chicken partially cooked through while still allowing you to get those nice grill marks and smoky flavor from the grill. Some key tips when pre-baking chicken that you’ll later grill:
- Partially bake the chicken at a high temp (425°F) for 15-20 min just until no longer pink inside.
- Let it rest before grilling. This lets juices redistribute for moister meat.
- Brush with oil or sauce so it browns well on the grill.
- Keep grilling time brief, just long enough to char and warm through.
- Use a meat thermometer to ensure the inner temp reaches 165°F.
Pre-baking makes grilling chicken quicker and simpler. The high oven heat firms up the meat so it holds together better. Follow these tips for the best results!
Why Pre-Bake Chicken Before Grilling?
There are a few excellent reasons to utilize the pre-baking method when grilling chicken:
Cooks the Inside While Still Getting Browning
One major benefit of pre-baking poultry prior to grilling is that it partially cooks the chicken through. The high heat of the oven (aim for 425°F) firms up the meat and begins cooking it through.
However, you stop cooking before it’s fully done so that it still has a chance to brown and char on the grill. If you cooked chicken completely through on the grill alone, the outside would burn long before the inside was safely cooked.
Pre-baking minimizes this problem. You get the nice sear marks and flavor from grilling, but the insides are already partially cooked.
Shortens Grill Time
Pre-baking your chicken means you only need to spend 3-5 minutes per side grilling it after. This shaves off considerable time compared to grilling a raw chicken from start to finish.
For very large cuts like a whole chicken or turkey, pre-cooking is almost essential. It would take over an hour to fully grill a whole bird raw. Pre-baking lets you crisp and finish it on the grill in under 30 minutes.
Keeps Meat Moist
The shorter time on the grill means less chance of the chicken drying out. Especially for lean chicken breasts, a long grill time can lead to parched, stringy meat.
Since the chicken is already partially cooked through, you aren’t relying solely on the grill to cook it through. Less grilling time equals a moister end result.
Allows Marinating
Pre-baking and grilling in two stages creates the perfect opportunity to marinate your chicken.
Simply coat or marinate the chicken, allow time to soak in, pre-bake until partially cooked, then finish on the grill after marinating. The oven cooking prevents raw chicken safety issues.
Two-stage cooking with marinating gives you both great flavor and perfect doneness.
How to Pre-Bake Chicken for Grilling
If you want to try pre-baking your chicken before finishing on the grill, follow these simple steps:
1. Prepare the Chicken
Start with boneless, skinless chicken breasts, thighs, drumsticks, wings, etc. Pat the pieces dry so they will brown well. You can season them now if desired.
To help browning, brush lightly with oil. You could also use melted butter, olive oil, or a marinade.
2. Preheat Oven and Grill
Preheat your oven to 425°F. If grilling after, go ahead and light and preheat your grill as well. That way it’s ready after baking.
3. Bake the Chicken
Arrange the chicken pieces on a baking sheet without overcrowding. Bake for 15-20 minutes, until the chicken is just cooked through and no longer pink inside.
The time can vary based on thickness. Check for doneness by cutting into a piece to confirm it’s no longer pink inside.
4. Allow to Rest
Once out of the oven, let the chicken pieces rest for at least 5 minutes. This allows the juices to redistribute so they don’t run out as much on the grill.
5. Grill the Chicken
After resting, brush the chicken with a bit more oil or sauce. Place directly on the preheated grill. Cook 3-5 minutes per side until nicely browned.
Flip only once during grilling. Use tongs rather than a fork to avoid piercing the meat.
6. Check for Doneness
Chicken is safely cooked through once the internal temperature reaches 165°F. Use an instant-read meat thermometer to verify doneness, especially on thick cuts.
If needed, move the chicken to indirect heat or turn the heat down to avoid burning the outside before the inside cooks through.
7. Allow to Rest and Serve
Once cooked through, remove the chicken from the grill and let rest 5 minutes before serving. This allows juices to reabsorb for a moister texture.
Slice or chop the chicken, then serve while hot. Enjoy your perfectly grilled chicken!
Tips for Pre-Baking Chicken Before Grilling
Follow these handy tips for the very best results when pre-baking and grilling chicken:
- Pat the raw chicken dry before baking so it browns better.
- Use a high oven temp (425°F) for faster cooking without drying out.
- Brush with oil or sauce prior to both baking and grilling.
- Let chicken rest after baking and again after grilling.
- Aim for 15-20 minutes baking time depending on thickness.
- Grill for 3-5 minutes per side just to finish.
- Use tongs to flip chicken rather than a fork.
- Check final temperature with a meat thermometer.
- 165°F is the safe final minimum temperature.
Follow these tips, and you’ll get perfectly cooked, juicy chicken with great grill flavor every time!
Frequently Asked Questions
Should you pre-bake chicken before grilling?
Pre-baking chicken before finishing on the grill is highly recommended. It partially cooks the chicken through so you get safely cooked insides plus nicely browned and marked outsides from grilling. The two-stage method results in juicier meat than just grilling alone.
Does pre-baking chicken dry it out?
Pre-baking alone doesn’t inherently dry out chicken. Be sure to bake at a high temp (425°F) for a shorter time. This prevents moisture loss. Also, resting the chicken after baking and grilling allows juices to redistribute so it remains tender and moist.
How long do you pre-bake chicken for grilling?
Most boneless, skinless chicken pieces will partially cook through after 15-20 minutes in a 425°F oven. The time can vary based on size and thickness. Large pieces may take up to 25 minutes pre-baking before grilling to finish.
What temperature do you pre-bake chicken at before grilling?
425°F is an ideal oven temperature for pre-baking chicken that will be finished on the grill. This high heat firmed up the meat and drives moisture into the center without drying it out.
Should you rest chicken after baking before grilling?
Yes, it’s important to let chicken rest about 5-10 minutes after pre-baking and again after grilling. Resting allows juices to redistribute through the meat rather than running out when cut. It results in a moister, more tender texture.
Conclusion
Pre-baking chicken before throwing it on the grill leads to perfectly cooked results every time. The high oven heat firms up the meat and partially cooks the insides. Then you get great char and flavor by finishing on the grill.
Allowing the chicken to rest after both baking and grilling ensures it stays nice and moist. Follow the tips above for the very best pre-baked grilled chicken.