Charcoaling chicken. skin on or off?!


Question:

Charcoaling chicken. skin on or off?

Skin on i get tender moist chicken, but not the smokey flavor.
Skin off i get the full charcoal flavor but not as moist and tender.
Any good hints or help? (Thanks)


Answers:
even cooking it with the skin on, the flavor of the smoke should penetrate the meat. I say skin on. dry meat is like sandpaper.

Do it skin off and wrap the chicken in foil, just poke a hole or two in in the foil and you will get moist chicken and the smokey flavor

I have been in that predicament myself, but when I began dieting again I had no choice but to choose 'skin off'. The key to getting moist chicken is marinade, marinade, marinade! I'm never precise with measurements when I throw together my marinades, but it usually consists of various seasonings, worstheshire (sp?), a splast of vinegar and italian dressing. Yum. Cover and refrigerate 30 minutes for dark meat and an hour for white meat. It makes wonderful juicy skinless chicken :)

Hope this helps!

Go for the skin off to get the flavour, but keep a closer eye on them and remove when they are just cooked

Skin on

I marinate my chicken breasts skin-off, this helps lock in moisture and don't overcook...let chicken rest (10 min)...Don't poke the good juices will leak out resulting in dry chicken...Turn don't poke......

yowza is correct, with the skin on i still get smokey tasting chicken and its moist too. i say skin on, to hell with healthy eating.




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