I make some DELISH grilled chicken leg quarters (legs and thighs still connected). So incredibly juicy and delicious. The only thing I don't like is babying the grill for like 40 minutes. I was thinking today. What if I pressure cooked the chicken leg quarters just before being completely done, then brought them over to the grill to char the skin? I'd use less of my precious propane too. Also, when pressure cooking the chicken leg quarters I was thinking of putting them in a basket so that they steam rather than be submerged in some water. Has anyone tried doing this? My dad would always swear by microwaving chicken first before grilling it to cutdown on the cooking time. Microwaves remove moisture, I figure pressure cooking would be ideal to keep all of that moisture inside the chicken before grilling.
Let me know your experience on this.
I use an Instant Pot to pressure cook bone in thighs. The final step is to crisp up the chicken in the oven. Grilling should work the same way. We were very happy with this recipe https://www.jessicagavin.com/instant-... You should find a lot of Instant Pot recipes similar to this one so you can adapt your current recipe to a pressure cook + grill technique. I haven't tried a method to steam the chicken but you'll probably find a recipe that does. It might be called a "pot in pot" technique. There are various trivets and steamer baskets on the market for the new electric pressure cookers.
I've pressure cooked chicken within 15 minutes of steam time. But it's too weak to grill after. Why babysit the grill? Use the oven at 300 if you want to save on propane. Or go indirect on the grill for the first bit.
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