Pre Cooked Grilled Chicken Recipes

PRE-COOKED GRILLED CHICKEN

Pre-Cooked Grilled Chicken image

This grilled chicken gets great flavor from the outdoor grill, but cook time outside is quick because it is partially cooked beforehand. Marinating time is not included in the prep or cook time.

Provided by breezermom

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken breast halves, skinned
2 cups soy sauce
1 cup vegetable oil
1/2 cup vinegar
1/4 cup brown sugar, firmly packed
1 tablespoon dried oregano
1 tablespoon dried whole thyme
2 teaspoons dry mustard

Steps:

Place the chicken in a large Dutch oven. Add enough water to cover; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Drain the chicken and place in a large shallow container. Combine the remaining ingredients, stirring well; pour the marinade over the chicken. Cover and refrigerate 4 hours, turning frequently.
Remove the chicken from the marinade. Grill over medium coals for 10 minutes or until done, turning once.

MAKE-AHEAD GRILLED CHICKEN

Make-Ahead Grilled Chicken image

This recipe delivers the smoky crispness of grilled chicken without the long wait by the coals, making it perfect for backyard cookouts. You pre-cook the meat in the broiler early in the day, then finish it on the grill just before serving.

Provided by Food Network

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 3

Ingredients

6 pieces chicken, a combination of breasts and thighs (skin on, bone in)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to broil.
Brush the chicken all over with oil and sprinkle with salt and pepper. Broil for 10 minutes; flip the pieces and broil until cooked a little less than medium well, another 10 minutes.
When ready to finish the chicken, prepare a grill for high heat.
Grill the chicken until the skin is crispy and has a good char, no more than 5 minutes per side (the center of the breasts should register 165 degrees F).

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