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How do I get the skin crispy on grilled chicken halves or quarters? This is a question that I see daily on BBQ forums. I decided to make a quick blog post on a few tips that I've learned to avoid dry, rubbery chicken and easily achieve crispy, juicy grilled chicken each time. In this article, we'll share five essential tips to ensure your next chicken cookout is a delicious success!

Tip 1: Cook At a Higher Temperature (325°F - 375°F)

Grilling chicken at lower temperatures, typically below 300°F, isn't recommended because it leads to longer cooking times, rubbery skin, and less flavor development compared to grilling at temperatures between 325°F - 375°F. Cooking within this higher temperature range promotes crispy skin, speeds up the cooking process, and is more flavorful due to an enhanced Maillard reaction.

Tip 2: Indirect Heat

Cook at the above temperature using indirect heat. There are many ways to achieve indirect heat. If you have a kamado style grill, use your heat deflector plate. If you are cooking on a more traditional style charcoal grill, you can create two zones: one with direct heat and the other with indirect heat. You preheat the grill, position your food on the indirect heat side, close the lid, and use vents or grill controls to regulate the temperature. Monitor and rotate your food as needed so that all pieces are cooked evenly.

Tip 3: Use an Instant Read Thermometer

An instant read thermometer is the best BBQ tool you can have, and they are very inexpensive. They're a necessity when it comes to grilling juicy chicken. The Thermopro TP03 is just one of the instant read thermometers that I use to check the internal temperature of my meats and I highly recommend it.

Tip 4: Cook To a Higher Internal Temperature (180°F - 185°F)

You may think I'm crazy, but cook the chicken until the dark meat reads at least 185°F internal temperature. It has a better texture and is much juicer than a bird cooked to 165°F or 170°F. 

Tip 5: Rest the Meat

As always, let your food rest for 10-15 minutes before serving. This helps retain juices and ensures a better texture. This is absolutely crucial for chicken, so don't skip it!

Bonus Tip: Brine or Marinate the Chicken

To infuse your chicken halves or quarters with flavor and keep them moist during grilling, consider brining or marinating them before cooking. Brining involves soaking the chicken in a saltwater solution for several hours, while marinating uses a flavorful liquid mixture. Both methods enhance taste and tenderness.