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Author Topic: Whole chicken - marinade question  (Read 2086 times)

GOMRDS

  • Smokey Joe
  • Posts: 66
Whole chicken - marinade question
« on: October 17, 2014, 04:09:01 AM »
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.
Char Q
18.5" Copper Samuel Adams
Red SS Performer code EO

Chuck

  • WKC Brave
  • Posts: 179
Re: Whole chicken - marinade question
« Reply #1 on: October 17, 2014, 04:16:14 AM »
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.
This is a fairly cheap hobby when you consider the time  with family and friends and how many meals are created.

1911Ron

  • WKC Performer
  • Posts: 4425
Re: Whole chicken - marinade question
« Reply #2 on: October 17, 2014, 05:59:01 AM »
I do pretty much what Chuck does except i rub EVOO then my spices and do it at about 350 or so.
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

toddmog

  • WKC Brave
  • Posts: 278
Re: Whole chicken - marinade question
« Reply #3 on: October 17, 2014, 12:11:33 PM »
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.
2013 22.5 WSM, 2012 Brick Red Performer Platinum, 2012 SJG (Mini WSM), 2011 Q300, 2008 18.5 WSM, 1998 Gas Go Anywhere

AcrossFromHoss

  • WKC Brave
  • Posts: 294
Re: Whole chicken - marinade question
« Reply #4 on: October 31, 2014, 10:40:26 AM »
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.
"Seeing pictures of a nice steak without viewing the middle is like seeing a nice pair of tits in a bra. You tease!!!!"
 22.5 black OTG kettle, 18.5 WSM, Jumbo Joe

Bbqmiller

  • WKC Ranger
  • Posts: 915
Re: Whole chicken - marinade question
« Reply #5 on: October 31, 2014, 10:52:59 AM »
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

  • WKC Ranger
  • Posts: 533
Re: Whole chicken - marinade question
« Reply #6 on: October 31, 2014, 12:05:51 PM »
Exactly as everyone described above :)