Best Answer zanorias, 15 January 2020 - 07:56 AM
Seems an unnecessary risk to me. I appreciate customers want their food more quickly, but I'd guess they also want it safely..
When you par-cook your chicken ahead of time, you're essentially creating an incubator for foodborne pathogens. Although the outer areas of the bird cook fully and become temporarily food-safe, the inner regions only become warm enough to put them squarely into the danger zone. They'll eventually cool when you put the chicken back into the fridge, but in the interim any pathogens reproduce merrily for hours. Cooking reduces the number of viable pathogens but seldom kills them all, so a chicken with a large initial population of bacteria can make you sick even if it's thoroughly cooked. The risk is even higher if it's undercooked slightly.
https://www.livestro...oking-it-later/
No, never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present would not have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.