bbq: For a Grad party, we have BBQ ckn. Parboil first? Cook raw and turn often, or put in lage tin pans on the grill above the hot coals in a pig roaster and then lightly sear on the grill. How best do I accomplish this? I have 100 leg and thigh pieces, 80 lbs of charcoal for the pig roaster and I need this timed well. What do you suggest?|||i used to cook large banquets for a living and what i would do is boil it first and then put it all in the fridge and cool it all then fire up the bbq and start it out and put a lot bbq sauce and turn it often all you have to do is warm it up and enjoy|||You're correct in thinking you'll need a big grill. Once chicken is done, yes, you should put it in a double aluminum foil roasting pan and cover. Guests can uncover and retrieve the meat from the roaster. Searing the out sides of the chicken will help seal in the juices. Once all sides are seared, allow to cook slowly on the outter edges of the grill for an even heating without too much charring.|||hi there, parboil the chicken for 10 min. with lots of season in the water, so the meat get the flavor in the meat, than grill it 10 more min, each side , paste during grilling, with a oil, salt, pepper, garlic and sweet paprika mixture, brush the chicken, serve in roaster, enjoy|||If your grill or bbq pit is large enough for one layer of chicken, I would place place raw chicken as far away from the open flame as possible. The thighs will take the longest, so you can either put them on about 10 minutes before the legs if possible. Do not put any bbq sauce on the chicken, as this will burn fast. After about 30 minutes over low heat, and with the cover on, flip chicken once and put cover back down. Let cook for another 30 minutes. You can check one of the bigger thighs with an instant thermometer if you want to be sure everything's done. Also, you can brush a thin layer of bbq sauce on the last 10 minutes if you want the added flavor. Your chicken will be delicious.