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YOU ARE HERE >> AmazingRibs » Cuts of Meat » Chicken

The Secret to Juicy, Crispy Grilled Chicken

The most versatile bird. From whole roasts to parts, ensure your poultry is never dry again.

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All Recipes

plated stuffed chicken breast.
Moderate
15 minutes
5 from 7 votes
  • Created by: Chef Stef
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grilled chicken parts.
Moderate
45 minutes
4.56 from 129 votes
  • Created by: Meathead
Read more
chicken liver spread
Moderate
40 minutes
This item is for members only
  • Created by: Meathead
Read more
Plate of grilled chicken sausages.
Moderate
This item is for members only
3.44 from 23 votes
  • Created by: Chef Ryan
Read more
Competition BBQ chicken thighs in a turn-in box
Difficult
2 hours
This item is for members only
3.64 from 86 votes
  • Created by: Clint Cantwell
Read more
Tortilla soup in a bowl
Easy
1 hour 30 minutes
3.64 from 22 votes
  • Created by: Pitmaster
Read more
Nashville hot chicken in serving basket
Moderate
20 minutes
This item is for members only
4.45 from 85 votes
  • Created by: Meathead
Read more
Frying chicken
Moderate
30 minutes
4.47 from 116 votes
  • Created by: Meathead
Read more
Plated grilled spatchcocked chicken
Moderate
1 hour
4.42 from 142 votes
  • Created by: Clint Cantwell
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Jamaican jerk chicken drumsticks plated
Moderate
30 minutes
This item is for members only
3.89 from 43 votes
  • Created by: Henrik Oscarsson
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Lamburger in pita with yogurt sauce
Easy
3.12 from 26 votes
  • Created by: Meathead
Read more
Memphis dust dry rub
Easy
4.64 from 3051 votes
  • Created by: Meathead
Read more
chile chocolate barbecue sauce on ribs
Easy
45 minutes
4.13 from 65 votes
  • Created by: Meathead
Read more
mayo mojo
Easy
This item is for members only
3.06 from 18 votes
  • Created by: Meathead
Read more
making pie crust.
4 hours
2.93 from 27 votes
  • Created by: Meathead
Read more
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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:

Bone-in Connective Tissue

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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