Crispy skin on chicken

Mowgli

Hello guys

I have s serious problem, getting a crispy skin on the chicken - tried in my gass grill (now used for storing things) and on my L BGE.

The chicken is dried in the fridge overnight and then it get some dry rub.

I start around 400 degrees and with about 15-20 min. left, I turn up the heat to around 500 degrees.

Target temp. of chicken is 172 degrees, and the result is always a very juicy chicken, nice colour, but with a skin like rubber....

What am i doing wrong ??

Eggbertsdad

Do you use the plate setter? I have no problem cooking chicken between 375-400, raised direct. I almost always get crispy skin on chicken thighs. I don't eat it, but my wife loves it. 

You can dust them with a little cornstarch, that will do the trick.

Mowgli

Yes i used the platesetter - can't do raised yet.

The Cen-Tex Smoker

Do regular direct then and use olive oil along with whatever else you like on there. Direct heat should get you there.

travisstrick

I have used oil like cen tex but I have more consistent results going oil free. Raised direct at 350 dome.

Mickey

No oil club and direct at 400 (never turn over).

Austin Egghead

Salt skin, set in frig for several hours, before applying rub pat dry and remove any excess salt.  direct 350-375. Skin side up for 5 minutes, skin side down for rest of the cook.

Hillbilly-Hightech

In addition to the things others are telling you (EVOO & then the rub, raised grid, direct, high-ish heat (ie, ~400)), I found this other method out by mistake...

If you're not afraid to try it, it's basically letting the chicken sit in the fridge for a week - the details are here:

http://eggheadforum.com/discussion/1137891/best-parts-sorta-spatchcocked-part-ii-or-aged-chicken-breasts#Item_1

I call it my "aged" chicken

At any rate, I subscribe to painter Bob Ross' philosophy of "we don't make mistakes, there are only happy accidents" >-

travisstrick

RIP Bob Ross. My childhood was full of happy little little trees.

Mowgli

*So what you guys are saying is :

350-400 degrees

Direct - raised if possible

And no burnt skin ?

Don't I need to turn the bird around if I am doing a whole chicken unless I am doing a spatchcok ?

Little Steven

Raised direct is best. Lower temps create crispier skin. Cornstarch, very light dusting over your spices or rub is a Canuck Crutch

The Cen-Tex Smoker

You don't flip spatch either. Bone side down for an hour. No burnt skin either way. Nice and crispy but not burnt

Mowgli

Thanks a lot guys - I will give it a go and report back

The Cen-Tex Smoker

Canuck Crutch! Love it.

Little Steven

Just made that up. Thanks!

The Cen-Tex Smoker

Just made that up. Thanks!

I laughed out loud when I saw it. Well played. Of course I am easily entertained, but still.............

Little Steven

Truth is I've been using corn, potato and rice starch on chicken since I first started cooking when I was in my teens back during the great depression