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Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperature in about two hours. Skin was very tough! What does it take to get a tender tasty chicken?

marked as duplicate by rumtscho Feb 27 at 15:04

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  • Was this in an outdoor grill? Propane? Charcoal? – elbrant Feb 27 at 3:19
  • Traeger pellet grill – Tim Feb 27 at 3:38
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    2 hours at 350 seems like a lot unless it was a really big chicken. What internal temperature was it when you took it out? – GdD Feb 27 at 8:01
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    You say the skin was very tough, but then you ask what it takes to get a tender, tasty chicken. Was it the skin that was tough or the flesh of the chicken? Were there problems with the flavor? – GdD Feb 27 at 11:07
  • Have you tried separating the skin from the chicken (run your fingers through the skin and chicken; not so much that you take it off however) – CobaltHex Feb 27 at 22:58
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If you want crispy chicken skin, you need to begin with dry chicken and a hot oven. When I roast a chicken, I spatchcock first. Then salt liberally, and place in the refrigerator, uncovered, for at least 24 hours, and up to 48 hours. This removes moisture from the skin. I roast at a high temperature: 450F (232C) for about an hour and 10 minutes, but check the temperature in the thigh for best results.

I suspect that the low heat, wet and oiled skin, and likely overcooking caused your skin and chicken to be tough.

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