Shopping for BBQ Gear? Start Here!
Visit Amazing Ribs website
Visit Amazing Ribs website

2,000+ Free Pages

2,000+ Free Pages

The Secret to Juicy, Crispy Grilled Chicken

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

Filters

Dish Type:
Cooking Method:
Flavoring:
Difficulty:

All Recipes

kalbi marinade
Easy
3.62 from 42 votes
  • Created by: Meathead
Read more
mumbo sauce and fried chicken
Easy
3.96 from 100 votes
  • Created by: Meathead
Read more
Load More

Ready to step up your outdoor cooking game?

Join the largest membership-based BBQ and grilling community in the world with a 30-day free trial. No credit card required!
join the Pitmaster club

Featured Guides & Articles

It seems we can’t find what you’re looking for.

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:

Tender Steak-like 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

New Recipes, Reviews, and Science Sent To Your Inbox!

Subscribe to receive our FREE weekly newsletter, Smoke Signals, and never miss a new recipe!