Crispy chicken skin




It's great to have you back at TVWBB. I'm a little late in buying this year's book, maybe I'll get lucky with the giveaway.

When preparing smoked chicken on my WSM, I can never get the skin to be anything other than rubbery. Do you have a tip for achieving crispy, bite-through skin on barbecued chicken?

Thanks for your help,


Jamie Purviance

TVWBB Super Fan
Thanks, Jim.

When I want a crispier skin, I salt the skin several hours ahead of cooking. This tends to pull water out of the skin. Then I part the skin dry, brush it with oil, and smoke it. This works pretty well, but an even more effective technique is to thrown the chicken on a medium-hot grill for 5 to 10 minutes after it has been smoked. That will make the skin nice and crispy.