Smoked Chicken: Getting Crispy Skin at Low Temperatures

Smoked chicken is a crowd pleaser at every catering event we run — but it has a reputation problem. Done wrong it comes out with rubbery, pale, smoke-flavoured skin and dry breast meat. Done right it is one of the most satisfying things to come off a smoker. Here is how we approach it.

The Dry Brine

Salt the chicken heavily — inside the cavity, under the skin wherever you can get your fingers, and all over the outside. Place it uncovered on a rack in the fridge for at least 12 hours, ideally 24. The salt draws moisture to the surface, then it gets reabsorbed and seasons the meat deeply. The surface dries out significantly, which is exactly what you want for crispy skin.

The Spatchcock

Remove the backbone with kitchen shears and press the chicken flat. This gives you even thickness, better smoke penetration, and faster cook time. It also means the skin across the breast and thighs is exposed and will crisp more evenly than on a whole bird.

Running Hotter

Chicken is the exception to the low and slow rule. We smoke it at 160°C to 180°C — hotter than brisket or pork — because fat needs higher heat to render through the skin. At lower temperatures the fat sits under the skin without rendering and you end up with that dreaded rubbery texture. The higher temperature drives the fat out and crisps the skin while the smoke still does its work.

Finishing Over Direct Heat

For catering volume we finish the chickens directly over the coals or on a gas burner for the last 5 minutes skin-side down. This does the final job of crisping and gives a char that looks and tastes excellent. Watch them closely at this stage — it goes from perfect to burnt quickly.

Target Temperature

Breast meat to 72°C, thigh to 80°C. Pull slightly under, rest for 10 minutes, and it will carry over to where you need to be. Cut into pieces and serve immediately.