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Chicken Skin...

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Post Tue Oct 05, 2004 11:20 pm
hotchef well done
well done

Posts: 319
Location: Florence, AL
Tonight I tried the Cornell chicken from BBQ USA and I really liked it except for the skin. I hear so many people talk about how they like chicken skin and I have not been able to cook it in a way that I liked. It always comes out very soft, even when I direct grilled the chicken tonight. I did mop the skin side but Steven said to do that. I also always get soggy skin when doing Beer Can chicken. I guess I am asking if chicken skin ever gets really crisp. I really liked the parts of the meat where the skin had drawn back and the flame and mop had been able to touch it, but I don’t wanna miss out if chicken skin really is all that and a bag of potato chips.
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Post Wed Oct 06, 2004 7:36 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
One surefire, and I should stress fire is direct heat. Just watch those flareups. I typically get the chicken cooked through and then crisp it as a last step.
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Post Fri Oct 08, 2004 12:00 pm
PaulP well done
well done

Posts: 681
Location: Beautiful St. Mary's County, Maryland
I really like Cornell chicken, but I modify the technique slightly when I do it. I start the chicken skin side down and mop only the meat side (top) for the first 10 - 15 minutes. Then I turn it over and finish it skin side up, mopping both sides, but mostly the skin side. This results in crisp skin every time. Be sure you have a medium to medium-low zone to move the chicken to if you get a bad flare-up, but don't be afraid if the flame briefly kisses the meat, especially the skin side. Also, be careful with the mop, as it will cause a bad flare-up.

I think this is one recipe that's easier on a gas grill, because there is less of a flare-up problem. At least that's my experience on my Weber Genesis.
PaulP
If you don't like the food, have more wine

Post Fri Oct 08, 2004 8:09 pm
2beast medium-well
medium-well

Posts: 246
Location: Illinois
I agree with PaulP......................Grill that skin side first to help crisp it up a bit.
After you finish mopping, go back to the skin side for one last blast of heat.
Skin should be more crisp, but leftovers will always be soggy.
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Post Sun Oct 10, 2004 12:49 am
hotchef well done
well done

Posts: 319
Location: Florence, AL
Thanks for the tips guys. This is one recipe that is definitely worth trying again. Do you have a problem with the skin burning leaving it down for so long?
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Post Sun Oct 10, 2004 11:31 am
Airfoils well done
well done

Posts: 1063
Anybody ever try smoking a chicken and then tossin it in the deep fryer for a couple minutes? Just an idea after reading this but concur, I toss parts on the grill to crisp up myself.

Post Sun Oct 17, 2004 11:45 am
2beast medium-well
medium-well

Posts: 246
Location: Illinois
hotchef wrote:
Thanks for the tips guys. This is one recipe that is definitely worth trying again. Do you have a problem with the skin burning leaving it down for so long?


You have to keep an eye on it to prevent burning. I usually finish on the edge of hottest grill to minimize flare ups.
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Post Sun Oct 17, 2004 4:47 pm
stickman medium
medium

Posts: 131
Location: Undisclosed Grilling Facility in Northern VA
Hi Hotchef. I haven't tried the Cornell Chicken yet, but I have gotten wonderfully crispy beer can chicken skin by cooking it indirectly at about 325*. It doesn't slow cook like the typical smoked BCC, but I think the fat drips out of it and the heat is sufficient to make it nice and crisp. I find it takes about 1.25 to 1.5 hours to get it just right.

Hope that helps,
Stickman


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