Grill experts: how do you keep your chicken skin from burning?

[JS80]

I have a gas grill and whenever I cook chicken the skin ends up burning and is charred black. Is there a way to not burn the skin? I was thinking cook it on foil for the first 25 minutes and do the last 10 on the grill.

edit: i use the lowest setting and i have the weber q 120.


update: foil worked just fine. 35 minutes on foil, 5 minutes on the grill.

 

[Ns1]

lower temp? indirect heat?

 

[spidey07]

Turn the temp down. I generally quarter the chicken and cook the pieces skinside down to get it crispy and grill marks and turn once. But if you're burning the skin your grill is too hot, you want more of a medium to medium high heat. Not high.

 

[JS80]

Originally posted by: Ns1
lower temp? indirect heat?

i use lowest setting (which isn't saying much). i have the weber q 120.

 

[nakedfrog]

You're grilling, not BBQing.

 

[Howard]

Flare-ups are usually what do it for me. Keep an eye out for flames and perhaps try a spritzer to control them. Usually I leave them on the hot side of the grates then move them to the not-so-hot side after they develop sufficient color.

 

[Ns1]

Originally posted by: JS80

Originally posted by: Ns1
lower temp? indirect heat?

i use lowest setting (which isn't saying much). i have the weber q 120.

Assuming there's several burners use indirect heat. If there aren't, then I dunno lol

 

[Saga]

Indirect heat, oiling the grill, injecting chicken with a marinade.

Etc.

 

[IceBergSLiM]

cook for the first half on top of foil. Take off of foil for final portion of cooking. This should help .

 

[zoiks]

Lose the skin.

 

[JS80]

Originally posted by: zoiks
Lose the skin.

i :heart: skin

 

[spidey07]

Originally posted by: zoiks
Lose the skin.

And lose all the flavor. Not a good idea.

 

[Ns1]

Originally posted by: spidey07

Originally posted by: zoiks
Lose the skin.

And lose all the flavor. Not a good idea.

this

 

[Gibsons]

Maybe use one of those aluminum drip pan things to block some of the direct heat. The smoke pan things might help also.

 

[SphinxnihpS]

Grill experts: how do you keep your chicken skin from burning?

Why would you want to? It's like asking how to take a shower without getting wet.

 

[JS80]

Originally posted by: SphinxnihpS
Grill experts: how do you keep your chicken skin from burning?

Why would you want to? It's like asking how to take a shower without getting wet.

 

[Safeway]

Slow cooked chicken using indirect heat. Mmm.

Soak the chicken in brine for an hour or two before cooking.

 

[Gothgar]

the little bits of burning is what tastes so fucking good.... why would you not want that?

 

[rasczak]

you're probably grilling the chicken with flames. wait til the flames die down and cook with hot coals, that'll keep the skin from charring.

 

[iGas]

Aluminum foil, oil, cook on top grill away from flame, and keep bbq temperature low.

I find chicken normally is un cook in the middle at 1/2 hour. IMHO, chicken must be in the grill for 45 minutes or longer in low heat to cook.

 

[nakedfrog]

Originally posted by: SphinxnihpS
Grill experts: how do you keep your chicken skin from burning?

Why would you want to? It's like asking how to take a shower without getting wet.

He specified charred black though, who wants their skin to end up like that?

Originally posted by: rasczak
you're probably grilling the chicken with flames. wait til the flames die down and cook with hot coals, that'll keep the skin from charring.

Isn't that typically how gas grills work?

 

[txrandom]

Take the skin off and introduce flavors without relying on chicken fat.

 

[Phokus]

Stop being a republican

 

[Rastus]

Indirect heat and get into the mindset that chicken takes a long time to do properly on a grill. It's done when the juices run clear.

 

[richardycc]

use in direct heat, and don't use too sugary marinade.