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Crispy chicken skin on the BBQ
How long should it take to bbq half a chicken?Keep chicken with skin from catching on fire on the barbequeWhen is best to apply sauce on to BBQ chicken?What “Is” Barbeque or “BBQ”?Should I BBQ chicken on foil?Does boiling a salsa or BBQ sauce for 30 min alter the taste?Xmas ham on the BBQFlavour-wise, what is the use of an electric/gas BBQ?Is it possible to season chicken breast with BBQ sauce before baking it in the oven?How can I BBQ everyday without the cleaning?
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I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I dry off the chicken thighs (bone in, skin on) with paper towels, liberally sprinkle with Kosher salt and pepper, & spray with oil so it doesn't stick to the grill. On medium high, I start with skin side down so the fat can render and turn after about 7 minutes. Repeat and leave on till done. When done, the chicken is moist, delicious, and beautifully carmalized.......but NOT crispy!!!! Any suggestions?
barbecue cooking
asked 1 hour ago
HutchetteHutchette
3355815
add a comment |
I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I dry off the chicken thighs (bone in, skin on) with paper towels, liberally sprinkle with Kosher salt and pepper, & spray with oil so it doesn't stick to the grill. On medium high, I start with skin side down so the fat can render and turn after about 7 minutes. Repeat and leave on till done. When done, the chicken is moist, delicious, and beautifully carmalized.......but NOT crispy!!!! Any suggestions?
barbecue cooking
asked 1 hour ago
HutchetteHutchette
3355815
add a comment |
I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I dry off the chicken thighs (bone in, skin on) with paper towels, liberally sprinkle with Kosher salt and pepper, & spray with oil so it doesn't stick to the grill. On medium high, I start with skin side down so the fat can render and turn after about 7 minutes. Repeat and leave on till done. When done, the chicken is moist, delicious, and beautifully carmalized.......but NOT crispy!!!! Any suggestions?
barbecue cooking
asked 1 hour ago
HutchetteHutchette
3355815
I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I dry off the chicken thighs (bone in, skin on) with paper towels, liberally sprinkle with Kosher salt and pepper, & spray with oil so it doesn't stick to the grill. On medium high, I start with skin side down so the fat can render and turn after about 7 minutes. Repeat and leave on till done. When done, the chicken is moist, delicious, and beautifully carmalized.......but NOT crispy!!!! Any suggestions?
barbecue cooking
barbecue cooking
asked 1 hour ago
HutchetteHutchette
3355815
asked 1 hour ago
HutchetteHutchette
3355815
asked 1 hour ago
HutchetteHutchette
3355815
asked 1 hour ago
HutchetteHutchette
3355815
asked 1 hour ago
HutchetteHutchette
3355815
3355815
add a comment |
add a comment |
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