Whole chicken - marinade question

[GOMRDS]

Is it possible to marinate the chicken, cook it indirectly, and still have the skin come out a little crispy? If so, what's the technique? Just pat it dry before throwing it on the grill?

In that same vein, any particular favorites for chicken marinades/rubs?

Thanks, guys.

[Chuck]

I marinate in a brine for 6 hours or so and then pat  dry. Then salt, pepper, rosemary, thyme, and other spices as the mood hita. Cook the chicken indirectly spatchcocked  and I get crispy skin just about every time. Obit when I experimented with a water pan did it fail to crisp up a normal.

[1911Ron]

I do pretty much what Chuck does except i rub EVOO then my spices and do it at about 350 or so.

[toddmog]

Higher temp equals crispier skin. Or you can cook at a lower temp and then move to direct to finish and crisp the skin. Around 3/4 of a chimney will get me at around 400* on the dome thermometer. Depending on the size of the bird usually takes around 1.5 hours. I prefer to spatchcock whole birds as opposed to beer can style.

[AcrossFromHoss]

Air drying the skin can also help after you pad it dry. I put my whole chicken or wings in front of a fan for around 30-40 minutes before the cook and cook high temperature with no water pan.

[Bbqmiller]

You can also dry the bird on a rack in the fridge overnight. I do this with brined turkeys. A little evoo and high temp (325C) will give you crispy skin.

[BBcue-Z]

Exactly as everyone described above