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crispy chicken skin

Road Runner
Road Runner Posts: 4
edited November -0001 in EggHead Forum
I am new to cooking, not just cooking on the Egg. I have been getting good info from this forum and had good results on my first lo and slo pulled pork last weekend. I need someone to tell me how to get crispy skin on my spatchcocked chicken. I have read posts that mention EVOO, but I don't know what that is.I just finished a chicken that was done at 300 degrees on a raised grid direct for about 1 1/2 hours. The chicken was good, but the skin did not get crispy.
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Road Runner,[p]EVOO = Extra Virgin Olive Oil..[p]Makes Sure the skin is dry before putting it in. Baste it lightly with EVOO or melted butter. [p]As a well known BBQ competitor once said. Forget Crispy shoot for bite through..
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  • Fidel
    Fidel Posts: 10,172
    Road Runner,[p]On top of the olive oil, kosher salt will help the skin crisp up also.[p]Chicken is very tolerant of salt - it is very hard to over salt a chicken.

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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Road Runner,
    I have read that by drying the chicken out in the refrigerator, uncovered, for hours or a day will make the skin crispy. Let's hear how that works if you try it.
    Judy in San Diego
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  • Road Runner
    Road Runner Posts: 4
    Judy Mayberry,
    I have been putting the chicken in the refrigerator before going to the grill with it. Today, I washed it and patted it dry, then put on the spices and set it in the refrigerator for about 6 hours before putting it in the egg. I used vegetable oil to mix with the spices. I suppose the vegetable oil was a mistake.
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  • tjv
    tjv Posts: 3,846
    woo2chicken2.jpg
    <p />Road Runner, cook it hotter on the raised grid. I do it 350 plus, closer to 400 for just over an hour. I did this bird 375-400 bge thermometer this afternoon, cooked at the felt line, skin side down and direct for 25 minutes, indirect and skin side up for 25 minutes, and back to skin side down and direct for the last 20 minutes. [p]woo2chicken.jpg
    www.ceramicgrillstore.com ACGP, Inc.
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  • duckegg
    duckegg Posts: 267
    Road Runner,
    Evoo, Extra Vergin Olive Oil. I find that heat is the most important thing for crispy skin, I almost always do chicken at over 400. One trick that works great for Spatchcocked chicken is to heat up a cast Iron pan to very hot and place it over your almost done chicken. A good rub helps a lot.
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