Getting crispy chicken skin on a pellet grill isn’t as hard as you think. I love smoking chicken as much as the next person but there is nothing worse than biting into a piece with rubbery skin.
If you’ve tried to smoke chicken only to be disappointed with soggy, rubbery skin, then this guide is for you.
If you prepare the chicken ahead of time and know what to do while it’s cooking, you can use a pellet grill to make great smoked chicken with crispy skin.
It can seem impossible to get grilled chicken skin that is perfectly browned and crispy. There’s nothing worse than disappointing chicken that comes out of the grill limp and soggy. But if you know what you’re doing, you can easily make chicken skin that is crunchy and full of flavor.
In this comprehensive guide we’ll walk through the key steps and best practices that ensure your grilled chicken gets that crave-worthy crispy skin every time. From selecting the right cut of chicken to proper prep methods, seasoning, grill setup, and cooking techniques, we’ve got you covered with pro tips for grilled chicken success.
Choose the Right Cut for Optimal Crispiness
The first important thing to do is pick a chicken cut whose skin will cook the fastest on the grill. Leaner cuts don’t work as well as parts with more natural fat and thicker skin. Good options include:
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Whole chickens: The ample skin coverage means plenty of crunchy real estate. Go for organic and free-range birds for superior flavor.
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Thighs of chicken: Thighs with or without bones and skin on cook very well on the grill. The dark meat stays juicy, and the skin gets nice and crispy.
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Drumsticks: With a good amount of skin and fat, drumsticks achieve great crispiness. They’re also easy to handle and make for finger-licking good eating.
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Wings: Chicken wings are practically built for the grill. The skin gets deliciously crispy, and they work great as appetizers or snacks.
In general, look for cuts with thicker, fattier skin as opposed to lean breasts. The fat renders on the grill, basting the meat and leading to that crispy texture we crave.
Proper Preparation is Key
Before firing up the grill, prepping the chicken properly makes a big difference in achieving crispy skin. Here are some tips:
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Pat the skin dry: Use paper towels to remove excess moisture from the skin before seasoning. Dry skin crisps up better than wet.
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Let sit at room temp: Allow chicken to sit out for 30 minutes before grilling so it cooks evenly. Don’t grill straight from the fridge.
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Use dry rubs: Heavy marinades make for flabby skin. Instead, season with dry spice rubs.
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Season generously: Cover the skin with a lot of kosher salt and spices to make it taste better and add crunch.
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Brush with oil: Use a high smoke point oil like avocado or grapeseed oil to help the skin get crispy and brown.
With the chicken fully prepped, it’s time to set up the grill for crispy skin success.
Grill Setup is Critical
Your grill setup directly impacts the chicken skin’s texture. Follow these steps:
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Get the grill very hot: Heat your gas or charcoal grill to at least 450°F. High heat renders the fat and crisps the skin.
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Use direct heat first: Sear the chicken skin-side down over direct heat for 5-7 minutes until browned and crispy.
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Finish over indirect heat: Move the chicken to indirect heat on the grill to finish cooking through without burning the skin.
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Watch your temps: Use a meat thermometer to test doneness. Chicken should reach 165°F internally.
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Let it rest: After grilling, let the chicken rest at least 5 minutes before serving for juicy, tender meat.
Dialing in your grill setup and managing direct vs. indirect heat are key for crispy chicken success. Now let’s get into the nitty gritty of the actual grilling process.
Master Grilling Technique
Grilling skillfully is essential for phenomenal chicken skin. Here are some expert tips:
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Place chicken skin-side down: Get that skin directly in contact with the hot grates to crisp up.
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Grill skin-side down first: Keeping the skin down for those first 5-7 minutes renders the fat slowly so the skin gets super crispy.
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Monitor doneness carefully: Chicken burns quickly, so keep a close eye on it. Use tongs to peek at the meat so you don’t lose crust by flipping too early.
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Mind the temps: Adjust burner heat as needed to avoid flare-ups that can burn the skin.
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Don’t rush it: Be patient during the sear. Slow rendering of the fat = crispy skin.
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Flip and finish carefully: Once skin is browned and crispy, move chicken to indirect heat to finish cooking without overdrying.
With the right grilling techniques, you’ll achieve lightly charred, crunchy skin and juicy, cooked-through meat.
Season Correctly for Maximum Flavor and Crispiness
Proper seasoning complements the chicken and promotes crispy skin without overpowering flavor. Here are some tips:
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Salt liberally: Kosher salt enhances flavor and draws out moisture for crunch.
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Use garlic powder: The robust flavor of garlic powder seasons without adding moisture.
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Add a little brown sugar: Just a small amount caramelizes on the skin adding sweetness and crunch.
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Pepper it up: Fresh cracked black pepper adds a punch of flavor and spice.
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Paprika lends color: Smoked paprika also supplies a tasty flavor boost.
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Rosemary equals goodness: Chopped fresh rosemary offers herbaceous notes.
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Keep it simple: Restraint with seasonings ensures all the natural chicken flavor still shines.
Now that you’re armed with the full playbook for grill-perfect, crispy chicken skin, it’s time to put those steps into action. We know you’ve got this! Just remember to choose the right cut, prep properly, set up your grill for success, master skin-side down grilling, and season skillfully. Enjoy that audibly crispy crunch with every juicy bite. Happy grilling!
What’s the key to crispy chicken skin?
The key to crispy chicken skin is removing the moisture. There are several ways you can achieve that:
- Salt brine and air dry
- Use cornstarch with your seasoning
- Smoke at high heat for part of the cook
I use all three methods to ensure crispy skin, whether I’m making wings, chicken thighs, breasts, or whole chicken. High heat is the most important part, so don’t skip that.
How to get the crispiest chicken skin using a pellet grill
I used chicken thighs for this guide as they are one of my favorite cuts to cook on the smoker, but the advice applies to any cut. Here’s the full recipe for my smoked chicken thighs.
Put the chicken on a wire baking rack that is raised off the ground and a baking pan on top of it. Use a paper towel to dry the chicken.
I like placing the chicken on a wire rack to ensure it doesn’t sit in its own juices while it is drying out.
I like to use Kosher salt so I can see the flakes to make sure I cover each piece evenly. This also ensures I don’t over-salt the chicken.
Simply sprinkle Kosher salt all over the chicken and refrigerate it uncovered.
The salt will start drawing the moisture out from the skin and leaving it uncovered also aids in the drying process as the air circulates around it.
Allow the chicken to salt brine for a minimum of 4 hours and up to 24 hours.
After removing the chicken from the refrigerator pat any excess moisture and salt from the chicken skin with a paper towel.
Add a little drizzle of olive oil to each piece of chicken, rub it all over the skin, then sprinkle on cornstarch and your favorite seasoning or rub. I used Smoke Kitchen Honey Garlic rub. From Our Shop.
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Make sure you get good coverage of both the seasoning and cornstarch on the chicken skin.
Heat your pellet grill to 225°F.
Place the chicken directly on the grill. Make sure you have a bit of space between each piece.
Smoke your chicken for the first 30 minutes at 225°F. Most proteins don’t take smoke as well as chicken does, and it only takes a short time to add flavor.
If you want crispy chicken skin the key is to turn up the heat! High heat is essential to remove moisture and tighten up the skin.
To cook your chicken until it reaches 165°F inside, turn up the heat to 375°F and keep cooking it.
For dark meat like chicken thighs or wings, you can take the internal temperature to 185°F and still have juicy, tender chicken.
After you remove the chicken from the grill, let it cool down and rest for 10 minutes. The skin will firm up a tad more while it rests and you will be rewarded with crispy chicken skin on the outside and tender and juicy chicken on the inside.
Crispy Skin Chicken on the Weber! | Chuds BBQ
FAQ
How do you make chicken skin crispy on the grill?
Cover the chicken skin with salt and place it on a grill over medium-low heat. Grill until the fat renders and the skin is nice and crisp. Keep the heat low — if it gets too high, the fat will sear and not cook slowly and melt away. Flip the chicken and grill for a few minutes skin side up until cooked through.
How do you make chicken breast crispy skin?
Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, lay in the chicken breasts skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 minute on the other side.
How to get the crispiest roast chicken skin?
In proper roast chicken speak, showering the bird with salt and letting it chill, uncovered, in the refrigerator for at least 12 hours or up to 3 days, is referred to as air-drying or dry-brining—an easy technique that many cooks use to achieve a crispy-skinned bird.
Can You Grill chicken with skin on?
Grilling or smoking chicken with the skin on helps keep the meat moist and adds flavor, but rubbery or soggy, slimy skin does nothing for the final product. We’ll show you how to get crispy skin on your chicken on the grill or in the smoker. How to Get Crispy Skin on a Grill?
How do you get crispy skin on grilled chicken?
There are a few key methods to getting crispy skin on grilled chicken. The first thing is to cook it skin-side down for the majority of the cooking time, and then flip it over so that the skin is facing up. This will help ensure that the skin gets crispy. Another key method is to salt your chicken generously before grilling.
How to cook crispy chicken skin?
If you want crispy chicken skin the key is to turn up the heat! High heat is essential to remove moisture and tighten up the skin. So, crank the heat up to 375°F and continue cooking your chicken until it reaches an internal temperature of 165°F.
How do you cook chicken on a grill?
The next step is the actual cooking of the chicken on the grill. Dust the chicken with your favorite spices or rub. Place the chicken on a hot grill section to get direct, medium heat. Sear the skin on medium-high heat for 3 to 4 minutes. This tightens the skin side and removes moisture quickly.
How do you crisp up chicken thighs before grilling?
This extra step will help it crisp up during cooking. Before you grill the chicken, take it out of the marinade, letting any extra drip back into the baking dish. Then, gently pat the chicken dry. Season the chicken skin with salt and grill skin side down over moderately low heat until the fat has rendered and the skin is nice and crisp.
Can you smoke chicken on a grill?
Chicken is a great grilling and smoking meat, but the challenge for many with poultry is how to get the skin crispy. So, it is essential to know the type of smoker or grill you will use. You can even use a cast-iron skillet or oven-safe skillet for your needs.