It probably will save some time, but I tend to think that boiling meat makes for a rather bland, ropey final product (collagen dissolves from the meat, leaving it stingy rather than juicy).
I would suggest just baking them beforehand. You can bake them (low heat, wrapped in foil) days before you intend to serve them and keep them in the refrigerator. Finish as normal (either on a grill or under high heat in the oven).