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