Advice on getting crispy chicken skin

ATXegger · September 2010

Hi all,

I'm planning to cook some Peruvian Pollo al la Brasa on the egg using a plate setter and beer can chicken rig. Any suggestions for getting crispy chicken skin? Should I blast it with high heat at the beginning of the cook? end? the whole time?

Thanks in advance for the sage advice!

Little Steven · September 2010

ATXegger,

Dust it with corn or potato starch.

Steve

Egghead-Sooner · September 2010

i've read that cooking at higher heats like 400* and 450* degree indirect gets crispy skin. just make sure you cook to doneness and not not much over that.

[Deleted User] · September 2010

I've never been able to get what I call crispy skin on chicken. I got crispy skin on a duck once that was the best skin I ever had!
The duck was cooked at a low temp for a long time and then (because I was tired of waiting) I cranked the heat up to about 450 or so to finish it and except that the Duck missed supper, everything came out great.

Suggestions I have heard for getting crispy skin:

dust it with corn starch (can be mixed with rub before applying)

keep the chicken in the fridge overnight uncovered

run your hand under the skin of the chicken to separate it from the meat.

Finish hot (450ish)

Finish direct

GeorgiaBorn · September 2010

HeyATXegger. I posted this recipe several months ago. I have made this chicken at least 10 times and each time the skin is very crispy. It's the best grilled chicken I have ever eaten.

Start with a whole chicken. You can cut the bird yourself or buy it cut at the grocery. I chose the latter. Wash all pieces and pat dry. Spray with a little Pam olive oil and season with whatever you like. I used kosher salt, pepper, garlic powder and onion powder.

Get your Egg to 350-375. Place all chicken pieces skin side down on the outer edges of the grill so you don't burn the skin. You are cooking direct. Let it cook for 15 minutes. You are going to get a lot of smoke from the fat that's dripping on the coals. No need for wood chips. This smoke gives an amazing flavor on its own. Turn chicken and pull all pieces to the center of the grill for another 25 minutes maintaining 350-375 degrees.

Take chicken off grill and let rest for about 10 minutes. The skin will be crispy and the chicken will be cooked perfectly with the right amount of smoke. Enjoy!

[Deleted User] · September 2010

Georgiaborn- you doin' this on a raised grid?

fishlessman · September 2010

when you start skin side down "first" you are cooking the skin right from the beginning of the cook, the fat under it melts and the skin browns and starts to crisp, most importantly when you flip it over it now is firm enough and is lifted off the wet chicken meat where it will continue to crisp. when you start the cook skin up the skin is sitting on wet moist chicken meat, it doesnt start to melt the fat until much later, and raising temps later in the cook to finish the skin means your timing two things to be done at the same time which is near impossible. cook the skin first skin side down, then watch for the internal temps your looking for once the skin has browned and the chicken is flipped. this method works best for me direct raised, 275 for thighs, 300/325 wings, 350/375 full unsplit breasts. i still have troubles mixing assorted parts but cooking the skin right from the beginning of the cook helps alot for crispy

Advice on getting crispy chicken skin

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