I NEVER poach chicken (or ribs) before grilling. It takes out some of the flavor. The better trick is to watch carefully and use a lower heat. I'll sear the meat (it doesn't matter what kind of meat, either), then move it to a place on the grill where it can cook slowly & evenly, if need be. Usually, for chicken, I'll sear it and then move it to the top rack of the grill and shut the burners off on that side, using indirect heat to finish the cooking. You can ask Inga what kind of job I usually do on the grill. Eupher can also attest to my BBQ skills.