The Secret to Getting the Crunchiest Skin When Barbecuing Chicken

People often mention steaks and potatoes when discussing a barbecue, but chicken is also one of our favorite foods to cook. Grilling poultry seems to bring out a special flavor. Some people like the drumsticks best, others the breast, and then there is always one person who craves the wing. No matter which portion of the chicken is preferred, it is agreed that the best characteristic of roasted chicken is the crisp skin. Unless it's flabby, then it's no longer desirable. So, how can one make sure that the skin of the chicken is crunchy when being eaten?

Preparing the chicken

The first thing to do when preparing your chicken for barbecuing is to pat it dry with paper towels. If the chicken is wet, it won’t crisp up as well. Next, you’ll want to season the chicken. We recommend a simple salt and pepper combination, but you can use any seasoning that you think will go well with barbecue. If you want to apply a dry rub, do that after you’ve dried the chicken. And using the inside can keep the chicken moist. If you want a crispy, charred exterior, you can either grill the chicken with the skin on, or you can remove the skin.

Marinating the chicken

Finding a great marinade is one of the best ways to prepare your chicken for barbecuing. The acidity of the marinade will tenderize the meat and help create a tasty, flavorful crust. When choosing your marinade, you’ll want to consider a few things. First, decide if you want a spicy marinade or a sweet one. What’s more, you’ll want to select a marinade that has a similar flavor profile as barbecue sauce, since many people like to use both when barbecuing their chicken. Barbecue sauce is a vinegar-based sauce, so you may want to select an acidic marinade that has a tangy, spicy flavor, such as a citrus or cayenne pepper marinade.

Applying seasonings

Once you’ve decided on a marinade and let the chicken marinate, you may want to apply a dry rub to the meat to add even more flavor. A dry rub is simply a mixture of spices that you rub onto the chicken. When applying the rub, you want to be sure to use a light hand. You don’t want to use too much or the spices may burn during the cooking process. You may want to begin by massaging your chicken with oil or a bit of butter, especially if you plan to use the outside of the chicken. Doing so will help the spices adhere to the meat.

Placing the chicken on the grill

Now that your grill is preheated and you’ve applied the dry rub to the chicken, you’re ready to put the meat on the grill and get those delicious crusty bits. For the best results, you’ll want to put the chicken on the grill with the skin facing down. This allows the fat from the chicken to drip into the grill, creating flare-ups. The flare-ups create crispy, flavorful bits called grill marks. If you’re using a gas grill, use a grilling tongs to carefully place the chicken on the grill.

Serving the chicken

Now that you’ve finished grilling the chicken and you’ve removed any excess bits of dry rub from the meat, you’re ready to serve it up. One of the best ways to serve barbecue chicken is in sandwiches, preferably grilled in a sandwich press. You can also chop it up and use it as a topping for salads or tacos.

Conclusion

And now that you’ve learned how to get the crunchiest skin when barbecuing chicken, it’s time to invite your friends and family over for a delicious barbecue meal. Whether you’re following these tips or creating your own barbecue chicken recipe, we’re certain that they’ll be begging you for more.