Crispy chicken skin on the BBQ - here's how | The Rub Kitchen

Flabby, rubbery chicken skin is one of the most common BBQ frustrations. While the meat is perfectly cooked, the skin remains soft and unappealing. Good news: crispy chicken skin is not an accident but a technique—and it's surprisingly simple if you know what you're doing.

Why doesn't chicken skin get crispy?

Chicken skin consists largely of moisture and fat. To become crispy, that moisture must evaporate and the fat must render. What prevents this:

  • Too much moisture on the skin — marinade, water, or condensation from the refrigerator
  • Too low temperature — below 180°C, the fat won't render quickly enough
  • Only indirect heat — does not produce a crispy crust without a direct phase
  • Lid opened too often — temperature loss extends cooking time, and the skin steams rather than crisps

Step-by-step: crispy chicken skin

  • Step 1 — Dry thoroughly: Pat the chicken piece dry with paper towels. Then place it uncovered in the refrigerator for at least 4 hours, preferably overnight. Air circulation in the refrigerator further dries the skin — this is the most important step.
  • Step 2 — Rub: Apply a dry rub directly to the skin — no oil, no marinade. Oil prolongs drying time. The rub adheres better to a dry surface and helps with crisping.
  • Step 3 — Indirect cooking: Start at 180°C indirect. This cooks the meat evenly without burning the skin before the meat is done.
  • Step 4 — Finish directly: Once the internal temperature reaches 70–72°C, move the chicken to the direct heat zone for 3–5 minutes per side. The fat will now render quickly, and the skin will crisp up.
  • Step 5 — Do not cover after grilling: Never let the chicken rest covered — the steam will immediately make the skin flabby again. Let it rest uncovered on a rack.