Mastering Chicken Skin: Grilling Techniques For Perfect Barbecue

Barbecuing chicken with the skin on can be tricky. If you're not careful, the skin can burn, dry out, or turn rubbery. But there are several techniques you can use to end up with a juicy bird that has crispy, tasty skin.

Start with bone-in, skin-on chicken

To prevent the skin from coming off your chicken while barbecuing, it's best to start with bone-in, skin-on chicken. The skin protects the meat from drying out and, along with the bone, adds a ton of flavour.

Before placing the chicken on the grill, there are a few steps you can take to ensure the skin remains intact. Firstly, pat the chicken dry with paper towels and cut away any large pieces of skin or fat hanging from the thighs. You can then sprinkle the chicken with salt, pepper, and your desired seasoning.

Next, you'll want to ensure your grill is at the right temperature. For a gas grill, this means preheating on high for about 10 minutes, then turning one side off and leaving the primary burner on medium-high. For a charcoal grill, spread the ashed-over coals in an even layer. The coals are ready when you can hold your hand an inch above the grate for 3 seconds before having to pull away.

Now, you'll want to prep the chicken skin. Wipe off any excess marinade, then pull the skin taut over the meat, covering as much of it as possible. If there's extra skin on the thighs, wrap it over the skinless parts. This will help the skin brown evenly and keep the meat under it more tender.

Place the chicken on the hot grate, skin side down, and cover the grill. Don't move the meat at this stage—let the skin go deep golden brown. When it's ready, it will naturally release from the grate. If it starts to brown too quickly, reduce the heat. If it sticks to the grate when you try to flip it, let it sit a little longer.

After flipping the chicken, cook it skin side up until the meat is almost cooked through if you're planning to glaze it, or fully cooked if not. You can test its doneness by slipping a sharp paring knife near the bone—it should slide in and out easily, and the blade should feel hot. Any juices that run out should be clear. For an accurate reading, use a meat thermometer—the meat near the bone should register 160°F for bone-in breasts and 165°F for dark meat.

If you're glazing the chicken, brush the skin with a generous layer of sauce when the meat reaches 155°F for breasts and 160°F for legs. Flip the chicken and brush the other side. Keep glazing and brushing until the chicken has a caramelized coat of sauce.

Finally, let the chicken rest on a platter uncovered for about five minutes before serving. This will make the meat juicier and allow the glaze to infuse its flavour.

And there you have it—juicy barbecued chicken with crispy skin!

Let the chicken reach room temperature before grilling

Letting the chicken reach room temperature before grilling is a crucial step in ensuring your chicken cooks evenly and doesn't dry out. If the chicken is too cold when it hits the grill, the meat will tighten and may end up tough, with the inside remaining raw even after the exterior is beautifully cooked.

To avoid this, remove the chicken from the refrigerator while you preheat your grill. This will give the chicken enough time to lose its chill without spoiling. Depending on the size and thickness of your chicken pieces, this should take around 15-30 minutes.

If you're using a bone-in, skin-on chicken, this step is even more important. The bone will retain more cold than just the meat, so it's crucial to give it enough time to reach room temperature. Aim for around 30 minutes for a whole chicken or large bone-in pieces.

While you're waiting, you can prepare your grill. For a charcoal grill, spread the ashed-over coals in an even layer and ensure they're ready by holding your hand an inch above the grate. You should only be able to hold it there for 3 seconds before pulling away. For a gas grill, turn the dials between the highest and middle settings.

Once your chicken has reached room temperature, you can pat it dry with paper towels and season it generously with salt and pepper or your chosen spices. You can also marinate the chicken at this stage, but be sure to do so at room temperature and for no longer than it takes your grill to heat up. Over-soaking chicken in acidic marinades can make the texture mushy.

Now your chicken is at room temperature, it's time to grill! Place it on the hot grate, skin side down, and cover the grill. For charcoal grills, open the top vents. You want to achieve a deep golden brown colour on the skin, so be sure not to flip it until it releases easily from the grate.

Letting your chicken reach room temperature before grilling is a simple step that makes a big difference in achieving juicy, evenly cooked meat with delicious, crispy skin.

Marinate the chicken for extra flavour

Marinating your chicken will add flavour and moisture to the meat. However, if you want to achieve crispy skin, it's best to keep the marinade away from the skin. The skin is the part that easily burns, so you don't want it to be too wet.

Pour your marinade into a shallow dish and place the chicken in it, skin side up. The meat will absorb the flavour, and the skin will remain dry. Leave the chicken uncovered in the fridge so the skin can dry out. Before grilling, gently pat the chicken dry and season the skin with salt.

If you want to add a sauce, do so towards the end of cooking. BBQ sauce contains sugar, which can easily burn, so be careful.

Use moderately high heat

When barbecuing chicken with the skin on, using moderately high heat is a great way to ensure the skin stays attached to the meat and becomes crispy and delicious. Here are some detailed instructions on how to do this:

Firstly, prepare your chicken by patting it dry with paper towels. Make sure the chicken is at room temperature before placing it on the grill. Season the chicken generously with your chosen spices and herbs. You can also brush the chicken with oil to help the spices stick and to add moisture.

Preheat your barbecue to a moderately high heat, aiming for around 350-400°F (180-200°C). You want to create a two-zone fire, which means having a direct heat zone

Prep the chicken skin by patting it dry and pulling it taut over the meat

When preparing chicken for the barbecue, it's important to pat the chicken skin dry with paper towels. This is because wet skin can cause flare-ups and result in burnt, undercooked chicken. It can also make the skin rubbery and prevent it from crisping up.

Before you begin prepping the skin, cut away any extra large, long pieces of chicken skin or fat hanging from the thighs.

Right before you put the chicken on the grill, pull the skin taut over the meat to cover it as much as possible. If there is extra skin on the thighs, wrap it over the skinless parts. This will help the skin brown evenly and keep the meat under it more tender.

Frequently asked questions