I am cooking beef Tri-Tip and BBQ chicken (legs and thighs) for twenty (scratch that, now 38 plus) folks next weekend on my CG DUO.
I plan to cook the beef over coals, sear, then go indirect. No big deal.
I plan to use the gas side for the chicken.
My idea is to boil the chicken, then marinade the boiled chicken in Italian dressing overnight. On game day, I will reheat and crisp the chicken on the gas grill, move to the warming rack and brush on BBQ sauce and allow the sauce to set before serving.
I have never boiled chicken before grilling. I have heard of it, never done it. I usually indirect cook or smoke my chicken.
80% of the time it is fine.
10% of the time it goes into the microwave "for a few".
10% of the time it gets dry or "charred".
I cannot take chances on this chicken. No under cooked chicken allowed.
May I have some of your wisdom on this subject?