rotisserie bite through skin on chicken?

[skorepeo]

I really do not care for crispy skin on chicken. I like bite through skin but do not know how to get it. Mine is either crispy or rubber coming off the rotisserie. Anyone know the strategy for great bite through rotisserie chicken and a good recipe to go with it?

[SoCalTim]

One way to get 'bite thru' skin is use the Malcom Reed (how to bbq right) Bite-Through Chicken Skin method .. I could explain the simple process, but if you Google it, he will explain it to you with his awesome video way better than I could.

[Corvus]

thanks for the Malcolm Reed channel tip. Good Stuff!!!

[skorepeo]

One way to get 'bite thru' skin is use the Malcom Reed (how to bbq right) Bite-Through Chicken Skin method .. I could explain the simple process, but if you Google it, he will explain it to you with his awesome video way better than I could.

Thanks, however,
Yes if I was doing competition individual pieces but what I'm looking for is how to do it on a rotisserie.

[Nuke em]

I'm not the expert but I have noticed that higher temp with slits poked in the skin make the skin crisper (another lol word). The holes poked thru the skin help the fat drip out. When I use a water pan, it makes the skin rubberie(another word). So I would say a dry heat is needed