You'd end up with a soggy mess on the outside instead of a crust and carry over cooking would be increased.
Try hot water bathing / poaching that chicken in a marinade / broth of soya sauce, maple syrup and water. Bring to 140F and hold for 35 minutes. Remove pat dry and sear quickly.
Now that is moist, tender and full of flavour.
@AllanMcPherson I've always wondered if a freshly grilled steak had some sort of VOC's that need to dissipate...