Getting beautifully crispy chicken skin when grilling chicken can seem elusive. The skin often ends up rubbery and sad. However, with the right techniques, you can achieve crunchy, crispy perfection every time you grill chicken.
The keys are controlling the heat, monitoring the skin as it cooks, and allowing the skin to properly render its fat before crisping it up with high heat. It’s also important to prepare the chicken correctly before grilling. Below, we’ll go through everything you need to know to get crispy grilled chicken skin, including ideal grilling times, what to look for, and tips and tricks from grilling experts.
Why Crispy Chicken Skin Matters
Crispy chicken skin is more than just a delicious textural contrast to juicy, tender chicken meat. When chicken skin gets crispy on the grill, it also adds incredible flavor. As the fat renders, the skin becomes infused with rich, meaty flavors. The Maillard reaction also kicks in, giving the skin savory notes. So getting the skin right should be a priority whenever grilling chicken.
Key Factors for Crispy Skin
Achieving crunchy grilled chicken skin depends on several key factors:
- Properly preparing the chicken before grilling
- Controlling grill heat
- Allowing fat to render and skin to partially cook over indirect heat
- Quickly crisping the skin at the end over direct heat
Getting all those elements right results in skin that’s beautifully browned and crispy. Understand those factors, and you’ll be able to troubleshoot if your chicken skin ever comes out less than ideal texture.
How Long to Grill Chicken Thighs for Crispy Skin
Chicken thighs are ideal candidates for getting crispy skin on the grill. The fat content and skin coverage of thighs make them perfect. Follow these tips for grill times and techniques.
Prep Work
First, trim excess fat and skin from the chicken thighs so the skin will get direct heat. Make parallel slashes through the skin and meat, which allows the fat to render and meat to cook evenly. Season generously under and on top of the skin with salt, pepper, spices, or spice rubs. Let the chicken come to room temperature before grilling.
Indirect Cooking
Start the thighs skin-side down over indirect heat around 350°F. This allows the fat to slowly render and the skin to partially cook, preparing it for crisping later. Cook for 15-25 minutes depending on thickness. The skin will start to turn opaque and slightly brown.
Crisping
Move the chicken skin-side down over direct heat. Grill for 2-3 minutes to quickly brown and crisp the skin. Flip the thighs and cook 1-2 minutes just to finish. Check for doneness; juices should run clear when pierced. The skin should be golden brown and very crispy.
Total Grill Time
For bone-in, skin-on chicken thighs of average size, the total grill time for crispy skin is approximately:
- 15-25 minutes indirect heat
- 2-3 minutes direct heat skin-side down
- 1-2 minutes direct heat flipped over
So the full grilling time will be 18-30 minutes depending on thickness. Use a meat thermometer in the thickest section to confirm doneness.
How Long to Grill Boneless Skinless Chicken Breasts for Crispy Skin
It’s more challenging to get crispy skin on boneless, skinless chicken breasts. But with a few tricks, it’s possible to get excellent texture.
Prep Work
Look for chicken breasts with large surface areas so there’s more skin to crisp. Trim any excess fat or tissue. Make shallow cuts through the top to allow heat penetration. Brine the chicken for moisture and seasoning. Pat very dry before grilling.
Get Skin Started
Have the grill set up for indirect cooking at 350-375°F. Put the breasts skin-side down and cook over indirect heat for 8-12 minutes until the skin looks opaque and is slightly browned.
Crisping the Skin
Move the chicken skin-side down over direct heat. Grill for 1-2 minutes, pressing down gently with a spatula, until the skin crisps and browns. Flip and cook 1 minute just to finish.
Total Grill Time
For boneless chicken breasts, the approximate grill times are:
- 8-12 minutes indirect heat
- 1-2 minutes direct heat skin-side down
- 1 minute direct heat flipped
So total grilling time will be 10-15 minutes. Use a thermometer to confirm 165°F internal temperature.
How Long to Grill Chicken Legs for Crispy Skin
Chicken legs require longer grilling than white meat to become tender. But getting crispy skin takes the same techniques.
Prep Work
Leave chicken legs whole or separate into drumsticks and thighs. Remove excess fat and skin. Make slashes down to the bone. Season the legs well on all sides. Allow the legs to sit at room temperature before grilling.
Indirect Cooking
Have a two-zone fire ready, with indirect heat around 325°F. Place the legs skin-side down over indirect heat. Grill for 25-35 minutes until the skin tightens and becomes lightly browned.
Crisping the Skin
Move the chicken skin-side down to direct heat. Grill for 3-5 minutes, pressing down with a spatula, until the skin is nicely browned and crispy. Flip the legs and cook 2-3 minutes just to finish.
Total Grill Time
For bone-in chicken legs, the approximate grilling times are:
- 25-35 minutes indirect heat
- 3-5 minutes direct heat skin-side down
- 2-3 minutes direct heat flipped
So total time will be 30-45 minutes depending on the size of the legs. Check temperature in the thickest part of the thighs.
How Long to Grill a Whole Chicken for Crispy Skin
It takes skill to grill a whole chicken with crunchy, evenly browned skin. But it can be done with the right process.
Prep Work
Trim excess fat and skin from the chicken cavities. Remove the giblets. Pat the outside very dry. Truss the chicken for easier handling. Generously season inside and out. Let rest at room temperature before grilling.
Indirect Cooking
Have a two-zone fire ready, with indirect heat around 325-350°F. Put the chicken breast-side up over indirect heat. Grill for 30-45 minutes, monitoring the skin. It will slowly render fat and tighten.
Crisping the Skin
Carefully flip the chicken breast-side down. Grill over direct heat for 5-8 minutes to evenly brown and crisp the skin. Flip back over and grill 2-3 minutes just to finish.
Total Grill Time
For a 4-5 pound whole chicken, the approximate grilling times are:
- 30-45 minutes indirect heat breast-side up
- 5-8 minutes direct heat breast-side down
- 2-3 minutes direct heat breast-side up
So total time will be around 40-55 minutes depending on size. Check temperature in both breast and thigh areas.
Tips for Getting Crispy Chicken Skin on the Grill
Use these handy tips from grilling experts for getting the crispiest chicken skin possible when cooking on the grill:
Use Natural Hardwood Charcoal
Hardwood charcoal like lump charcoal provides more infrared heat, which cooks and crisps chicken skin better than briquettes.
Grill with the Lid Closed
Cooking with the grill lid closed traps heat and lets the chicken skin crisp better. Open the vents to control air flow.
Choose Bone-In Chicken Pieces
The bones conduct heat to the meat and help render fat from the skin. Bone-in pieces develop crisper skin.
Directly Sear the Skin
Finishing over direct heat is crucial for crisping the skin after cooking over indirect heat.
Press Down While Crisping
Use a spatula to gently press down chicken pieces as the skin crisps. This ensures even browning.
Brush Oil on the Skin
Oiling the skin helps it brown and crisp. Use a high smoke point oil like avocado or grapeseed oil.
Avoid Moving Chicken Too Much
Once skin starts crisping, leave it undisturbed so it can properly set and brown.
Let Chicken Rest Before Serving
Allowing chicken to rest 5-10 minutes after grilling locks in juices and lets the skin set up.
Common Problems and Solutions
If you just can’t seem to get your chicken skin as crispy as you want using the grill, here are some troubleshooting tips:
Problem: Skin is rubbery and pale
Solution: Increase grill temperature, sear skin over direct heat longer, and press down on skin while crisping.
Problem: Skin sticks to the grill grates
Solution: Ensure grill grates are thoroughly cleaned and oiled before grilling. Also, do not move chicken too much once skin starts to crisp.
Problem: Skin burns or chars
Solution: Make sure grill is not too hot and move chicken to indirect heat if skin browns too quickly.
Problem: Only some areas get crispy
Solution: Use more even heat, start chicken skin-side down, and press skin evenly while crisping.
Conclusion
Getting perfectly crisped chicken skin from the grill just takes understanding the process and hitting the right techniques. Allow rendering, control heat, sear the skin over direct heat, and press to ensure even crisping. Master those steps, and you’ll be rewarded with finger-licking, flavorful chicken skin every time. Crispy chicken skin can be challenging, but so worth the effort for the texture and richness it adds.
Key Tips to Remember
- Prep chicken by removing excess fat, scoring skin, and drying thoroughly
- Cook most of the way over indirect heat around 325-375°F
- Finish over direct high heat for 2-8 minutes per side to crisp the skin
- Press down gently with a spatula when crisping to ensure even browning
- Allow chicken to rest before serving so the skin sets
Follow those simple but important steps, and you’ll be a master of crispy chicken skin on the grill in no time. Now invite some friends over and wow them with your expertise! Enjoy your next cookout even more with the added texture and layers of flavor crispy grilled chicken skin brings to the table.