My wife loves it when I grill chicken. I do chicken in a variety of different ways, but one thing remains the same: We like our skin on, crispy, and with just a little char (sugars in the sauces caramelized the perfect amount).
Sometimes I roast, sometimes I use 2 zone cooking and sometimes I cook directly depending on the dish. My chicken is absolutely beautiful ... until I go in for the final sear and the skin fuses to the grate. When I try to flip it or pick it up, the skin rips off and disintegrates leaving my chicken very sad. Sauces, glazes, and even marinades exacerbate this.
I have tried cleaning the grill profusely, but even if I use a fresh grate, the same thing happens. I have tried turning the chicken every few seconds, but this requires a lot of choreography, and it can only take a moment to stick to the grate. I have tried using a large spatula to gently pry the chicken from the grate. I have tried coating the grate in olive oil right before I go to sear, but the flames quickly burn the oil away. I can cook indirect until the skin stretches tight around the chicken, but this often gives me a somewhat leathery skin that isn't what I want. Certain marinades and sauces seem to compromise the strength and elasticity of the skin making things worse.
I'm working on a Jerk Chicken recipe that I hope to share once I can perfect the cooking technique. Unfortunately, it requires some saucing and marinade before and during the cooking process.
David Parrish created a general thread here: https://pitmaster.amazingribs.com/fo...inned-exterior . David Parrish , that first picture on your sticky post has the skin pretty much perfect! Unfortunately, you didn't share how you did it.
Suggestions are appreciated.
Sometimes I roast, sometimes I use 2 zone cooking and sometimes I cook directly depending on the dish. My chicken is absolutely beautiful ... until I go in for the final sear and the skin fuses to the grate. When I try to flip it or pick it up, the skin rips off and disintegrates leaving my chicken very sad. Sauces, glazes, and even marinades exacerbate this.
I have tried cleaning the grill profusely, but even if I use a fresh grate, the same thing happens. I have tried turning the chicken every few seconds, but this requires a lot of choreography, and it can only take a moment to stick to the grate. I have tried using a large spatula to gently pry the chicken from the grate. I have tried coating the grate in olive oil right before I go to sear, but the flames quickly burn the oil away. I can cook indirect until the skin stretches tight around the chicken, but this often gives me a somewhat leathery skin that isn't what I want. Certain marinades and sauces seem to compromise the strength and elasticity of the skin making things worse.
I'm working on a Jerk Chicken recipe that I hope to share once I can perfect the cooking technique. Unfortunately, it requires some saucing and marinade before and during the cooking process.
David Parrish created a general thread here: https://pitmaster.amazingribs.com/fo...inned-exterior . David Parrish , that first picture on your sticky post has the skin pretty much perfect! Unfortunately, you didn't share how you did it.
Suggestions are appreciated.
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