How to Crisp chicken skin on BBQ???
Hi, I am new to this forum and I apologize if this question has been asked before.
I tried this new recipe for a chicken thigh(with leg). It has a rub that I put on it before putting it on the bbq consisting of cinnamon,salt,cummin,sugar, etc... And a glaze that get put on during the cooking, that is basically half cup honey,half pound of butter, garlic/ginger/onion and a few other spices (combined/melted)...
The first time I tried it, I preheated the grill (all 4 burners)hot and put the chicken on them for maybe 3-5 min. then just turned on the 2 outside burners on low and placed the chicken in the middle and cooked them indirectly for roughly an hour and 45 min. I basted the glave on them every 15 min. the end result was that the skin was slimy and not rubbery and I found that the glaze tended to burn on the skin most likely because of all the sugar and butter. The meat however was excellent (tender/juicy/and tons of flavour).
The next time I do this I will wait till the last 20 min. to do the basting as not for it to burn on the skin. But my question is, how do I crisp the skin on the bbq? and should it be crisped at the biginning of the grilling or should it be done just before I start doing my basting with the glaze?
Any other suggestions would be appreciated.