Hi fam!
Need some advice/help here. I did a spatchcock chicken and went by chef Eric's video on Kamado Joe but it didn't turn out the way I wanted too… I got my BJ3 to ~350f and threw her in there waited about an 1hr 30mins till it to internal 160 and let it rest.
The skin didn't come out crispy as seen in his original video (https://youtu.be/4wN5Ksh1u3Q?si=_VAAKBMH-OW4STn0) and honestly flavor wasn't all there… not sure if it was the rub I used but I'm used to marinating foods or dry brining. Pictures provided are the setup of my girl and chicken resting.
Thanks for any tips!
by Nanashi_8008
9 Comments
I usually pat the skin dry and let it sit in the fridge uncovered for a few hours. Overnight is best.
I recently smoked some chicken, then stuck it in a hot oven to get crispy skin. It’s a cheat, but it worked.
Dry skin and high heat makes for crispy skin
You need to go higher up in the dome. Use the expander or whatever that gets the chicken higher up.
Consider bumping up temp to 375-400 range.
Brine chicken for grilling, every time. If you wet brine, drain and let it sit open in the fridge for about a day so the skin can dry. Once the chicken is about 10 degrees from done, move to direct heat, skin side down, to crisp.
Do it way hotter. I try and get mine to about 500f. Cook it hot and fast and the meat doesn’t dry out either.
I season mine with salt and baking powder and overnight dry brine it in the refrigerator, then cook at 400 for ~20 min. I’ve heard mayo also works well, but last time I tried it, I didn’t have success.
My recipe for crispy skin chicken:
Go 400-450 on the dome, cook skin side up to about 130, then flip still on indirect to render the fat from the skin. At 155 move to direct heat and watch carefully so it doesn’t burn. Pull at 160 and let carry over cooking get you to 165.
Do it hotter and throw a little baking powder on the skin.