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1 1 tablespoon vegetable oil.  Preheat oven to 475Â°F. Season chicken with salt and pepper. Heat oil in a 12 cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
To parboil the chicken, add it to simmering, not boiling, water. Parboiling it does not cook the meat through completely, but allows the cook to finish it by grilling afterwards. Chicken breasts take about 10 minutes to parboil. Legs, thighs and quarters take about five minutes and chicken wings take 15 to 20 minutes. After parboiling, they can be dry-rubbed with seasoning. Heat the grill for 15 minutes and place the chicken on, allowing it to cook for 10 to 15 minutes before turning it over.