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.
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