Deconstructed Smoked Chicken

Deconstructed Smoked Chicken

Unlike most steaks, chicken can be complicated. For one, dark meat and light meat should be cooked to different temperatures. Lean breast meat starts to get dry at 165F, while the collagen in legs/thighs doesn’t render until 175F+. Chicken skin further complicates the situation.

When cooked over high heat, chicken skin will crisp up and taste delicious. But when cooked with low heat over an extended period of time, it gets extremely dry and leathery. To the point where it is inedible and impossible to bite through.

This often happens when chicken is slow smoked. It’s why I always smoke skin-on chicken at a minimum of 275F, but ideally closer to 300F-325F. The skin will never be crispy when smoked, but at these higher temps it will still be fully rendered and delicious. But what if we want that smoked chicken flavor AND crispy skin?

If that is what you’re looking for (and I highly recommend it), then this is the best method I’ve discovered. Deep fry the skin in 350F oil until it turns into a chip, and you’re able to smoke the chicken as low as 225F for ultra juicy chicken. Combine the two for the perfect contrast in texture. Let me know if you try it!

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