Lunch / Dinner
Crispy Grilled Chicken
Grilled chicken takes on the coveted crispiness of a fried chicken dinner with this soon-to-be favorite recipe. If crispiness is your top priority when it comes to chicken, this grilling specialty will prove to be well worth your time.
Get started on the meal a day ahead by sprinkling the chicken with a salt mixture and chilling it on a rack (for air circulation). The next day, rub the chicken with a bold spice mixture, take it out to the grill, and arrange it over indirect heat so the fat melts and the skin crisps. Once you’ve flipped the chicken skin-side up, just make a point not to flip it again — you don’t want the juices to flow back into the skin.
Ingredients
COMBINE:
MIX:
Instructions
Combine salt, sugar, baking powder, and black pepper. Rinse chicken; pat dry with paper towels.
Loosen skin on breasts, thighs, and drumsticks; do not remove. Pierce wings with a paring knife or fork.
Place chicken, skin-side up, on a rack set in a baking sheet. Sprinkle salt mixture on the skin of larger pieces of chicken first and finish with the wings. Chill, uncovered, until skin looks dry and flesh is pink, 16–20 hours.
Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 425–450°. Brush grill grate with oil.
Mix together garlic, mustard, paprika, apple pie spice, and cayenne. Rub spice mixture onto chicken; coat with nonstick spray.
Grill chicken indirectly, covered, skin-side down, until grill marks appear, about 3 minutes. Flip pieces skin-side up, placing thickest parts toward the lit section of grill.
Roast chicken, covered, until skin begins to brown, 20 minutes. Move chicken as needed toward lit section of grill if skin seems underexposed to heat. Chicken is done when an instant-read thermometer inserted into the thickest part of the breast registers 165° and into the thigh or drumstick registers 170°, 15–20 minutes more.
Loosen the skin to create a bit of air space; allowing a little steam to build up and start melting the fat.
Baking soda in the salt mixture denatures proteins in the skin and helps release more fat as it cooks.
For even cooking, arrange the thickest parts of the chicken closer to the lit section of the grill.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 996
% Daily Value*
Total Fat 69g 106%
Saturated Fat 20g 100%
Cholesterol 340mg 113%
Sodium 1896mg 79%
Carbs 4g 1%
Fiber 1g 4%
Protein 85g
*Percent Daily Values are based on a 2,000 calorie diet.