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The Secret to Juicy, Crispy Grilled Chicken

Last Modified On: August 18, 2026
The most versatile bird. From whole roasts to parts, ensure your poultry is never dry again.

Created By:

Chef Stef.
Chef Stef, AmazingRibs.com Recipe Developer
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Plated stuffed chicken breast with Pringles and salad.
Moderate
15 minutes
5 from 7 votes
  • Created by: Chef Stef
Grilled chicken parts on a plate.
Moderate
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4.56 from 130 votes
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Easy
25 minutes
5 from 1 vote
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Easy
1 hour 30 minutes
5 from 1 vote
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Easy
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Moderate
40 minutes
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Easy
5 from 3 votes
  • Created by: Meathead
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Moderate
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Easy
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Moderate
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Difficult
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3.64 from 86 votes
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Chicken tortilla soup in a bowl topped with cilantro, sliced avocado and sour cream. Served with
Easy
1 hour 30 minutes
3.64 from 22 votes
  • Created by: Pitmaster
Nashville hot chicken in serving basket alongside a jar with sauce.
Moderate
20 minutes
4.45 from 85 votes
  • Created by: Meathead
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FAQ

Why is my skin rubbery?
You need higher heat (325°F+) to render the fat in the skin.
Carryover heat will bring it to the safe 165°F mark after pulling.
Dry brine (salt) is better for achieving a crispy skin.
Keep skin on?

Quick Facts

Type:

Cured Fatty Cut

Best For:

Roasting, Grilling, Smoking

Temperature:

160°F (Breast) / 175°F (Thigh)

Texture:

Juicy, tender, and savory

Flavor Pairings:

Lemon, Rosemary, Garlic, Poultry Rub

Common Mistakes:

Relying on 'clear juices' instead of a meat thermometer.

Best Equipment:

Pit Barrel Cooker or Gas Grill

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