An Easy Solution for Charred Chicken Skin

Charred skin is an all too common problem when grilling chicken. Here’s why it happens—and how to keep it from happening to you.

PROBLEM: CHARRED SKIN

PROBLEM: CHARRED SKIN:

CAUSE: Twofold. The fat drips down and causes big flare-ups, or sweet sauces burn. 

SOLUTION: Grill, then glaze. 

1. TAKE TEMP

1. TAKE TEMP:

Only when the chicken is nearly done (150 degrees for white meat, 165 for dark) it is ready to glaze. 

2. GLAZE LAST

2. GLAZE LAST:

Apply the sauce, flip the chicken skin-side down, and grill it until it's completely done (160 degrees for white meat; 175 for dark meat) and the skin is crisp, 2 to 3 minutes more. 

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