Discussion in 'Grilling Chicken' started by tcbzzz, Oct 8, 2014.
Any suggestions on how to get the skin crispy when grilling or smoking chicken ?
High heat is your friend when cooking yard bird.
If you smoke it crisp it on the gasser or your oven with a higher temp. It works great.
I smoke all my chickens high temp. It's the only way to go with poultry.
Try cooking it via indirect heat until almost done (say, 140 to 145F). Then flip it skin side down, over direct heat, for about ten minutes.
Remaining fat will render out, and skin will crisp up beautifully.