Here's how to get crispy chicken skin (with pellet grills & smokers) so you don't have to worry about rubbery chicken skin! If you love the flavor of smoked chicken, but you're worried it won't crisp up in the smoker, you've come to the right place! Try these tips, tricks, and techniques, and your chicken will crisp up beautifully!
How To Get Smoked Chicken Skin Crispy
I love cooking chicken in my smoker because you just can't beat the smokey flavor that penetrates deep into the meat! However, if you just toss your chicken into the smoker, the skin isn't going to crisp up on its own.
If you're craving that golden brown skin with a slight crunch (like my smoked spatchcock chicken), there are a few extra steps you'll have to take. I've broken the steps down for you below so that they are easy to follow, and I've even offered a few of my favorite alternative methods!
Jump to:
- How To Get Smoked Chicken Skin Crispy
- Can You Get Crispy Chicken Skin In A Smoker
- How To Get Crispy Chicken Skin On A Pellet Grill (Or Any Smoker)
- More Ways To Crisp Up Smoked Chicken Skin
- Tips For Getting The Crispest Skin On Smoked Chicken
- ❓ Recipe FAQs
- 🍗🍖🔥 Best Smoker Recipes
- 📖 Recipe Card
- 💬 Comments & Reviews
Can You Get Crispy Chicken Skin In A Smoker
Yes, you can get crispy chicken skin in a smoker, but it requires some specific techniques to achieve the desired result. Smoking chicken cooks the meat at a low temperature for a longer time, which results in tender and flavorful meat.
However, the low temperature will not be sufficient to crisp up the skin. To get crispy chicken skin in your smoker, just follow the steps below!
How To Get Crispy Chicken Skin On A Pellet Grill (Or Any Smoker)
1. Dry Brine Overnight
A dry brine with salt overnight is the best way to remove excess moisture from your chicken. This step is optional, but I highly recommend it for the crispiest chicken!
First, pat the chicken dry with paper towels, then place it on a wire rack on top of a baking sheet. (Using a wire rack keeps the chicken from sitting in its own juices).
Sprinkle it generously with salt, taking care to cover the surface on all sides. I like to use salt with large flakes like Kosher salt so I can easily see where I've covered.
Refrigerate the chicken uncovered overnight. *If you choose not to dry brine, you should still pat the chicken dry with paper towels.
2. Prep and Dry The Chicken
Because the salt draws out excess moisture from the meat, you will need to pat the chicken dry with paper towels once more before seasoning it. Then, lightly drizzle the chicken with olive oil and rub it into the meat.
Cornstarch promotes browning, so it's a great way to help your chicken skin crisp up nicely. Choose your preferred chicken dry rub and mix it with equal parts cornstarch (you can also sprinkle the chicken with cornstarch before seasoning).
Season your chicken generously with your cornstarch seasoning blend right before you are ready to throw it on your pellet grill.
3. Preheat Your Smoker
Preheat your pellet grill or smoker to 225°F (105°C). Make sure it is fully preheated before adding the meat.
Put the prepared chicken directly on the grates with a few inches of space between them so air can circulate. If you overlap the chicken, it will not crisp up as nicely.
4. Smoke The Chicken
To start, you will smoke the chicken at a low temperature like normal. I find 225°F (105°C) is the sweet spot.
Chicken absorbs the smoke better than many other types of meat. So, it only needs to smoke for about 30 minutes at this temperature to develop a smokey flavor.
After 30 minutes, transfer the chicken to a tray or plate and cover it with foil while you increase the heat.
5. Raise The Temperature
Once the chicken is out of the smoker, increase the heat to 450°F (230°C). Let it preheat fully before returning the chicken.
Add the chicken back to the smoker, still leaving plenty of room between each piece. Let the chicken cook and crisp up until it reaches an internal temperature of 165°F (74°C). A meat thermometer is essential for this step.
For dark meat chicken like chicken thighs, you can aim for a higher internal temperature. Up to 185°F (85°C), the meat will still be juicy and succulent.
6. Rest
Once your chicken is ready, remove it from the smoker and let it rest for 10 minutes. Do not skip this step!
It's key to tender, juicy meat, and the skin will continue to dry and firm up as it is resting. Then, enjoy the fruits of your labor!
Here are my favorite side dishes to serve with chicken so you can complete the meal!
>>>>See all of my recipes here<<<<
More Ways To Crisp Up Smoked Chicken Skin
While the convenience of being able to do everything in the smoker is great, I've also had success finishing my smoked chicken in the oven and air fryer.
Instead of removing the chicken from the smoker to increase the heat, you can preheat your oven or air fryer beforehand. It's definitely my preferred method when I'm in a hurry!
Finish It In The Oven
I find that using the broiler tends to burn the seasoning before it crisps up the skin. So, a few minutes in the oven at a high temperature is a better option.
Preheat your oven to 450°F (230°C). Meanwhile, put the smoked chicken on a wire rack on top of a baking sheet.
Bake until the chicken reaches an internal temperature of 165°F (74°C) or up to 185°F (85°C) for dark meat. Then, remove it from the oven and rest for 10 minutes before serving.
Finish It In The Air Fryer
As if there weren't enough reasons to obsess over your air fryer, you can also crisp up smoked chicken skin beautifully in minutes!
To do this, preheat your air fryer to 450°F (230°C). Then, add the smoked chicken with room between each piece for the air to circulate (you may need to work in batches).
If desired, you can add an extra spritz of olive oil using a food-grade spray bottle. Close the basket and let it cook for 3-5 minutes.
Check the internal temperature of your chicken and continue cooking it in 1-minute increments until it reaches 165°F (74°C) or up to 185°F (85°C) for dark meat. Then, rest for 10 minutes and enjoy!
Tips For Getting The Crispest Skin On Smoked Chicken
If you're looking to bite into some crispy and golden smoked chicken, it's all about how you prepare it. Here are a few suggestions that are always a good idea to follow:
- Skip the marinade - You want to start with dry skin. So, while I usually love a good chicken marinade, I don't recommend it if your end goal is crispy chicken.
- Dry the chicken - Try to get the chicken skin as dry as possible before seasoning. If you aren't dry brining overnight, make sure to use paper towels to remove as much excess moisture as you can.
- Cut off excess fat - Remember that the fat won't crisp up like the skin, so any large pieces of fat you see should be removed.
- Add cornstarch to your seasoning - Cornstarch is the secret ingredient in extra crispy chicken! Mix it with your seasoning and coat the chicken before smoking it.
- Use high heat - The chicken should be cooked at a high temperature for the last portion of the cooking time. This is what gives you that delectable golden brown skin with a great crunch!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Typically, chicken is smoked low and slow, which can result in rubbery skin. For crispy skin, you need to finish the chicken at a high temperature. It's not difficult once you know the proper techniques!
Flipping your chicken excessively will actually hinder it from crisping up. I recommend flipping it just once at the halfway point while smoking.
Both whole smoked chicken and individual chicken pieces can crisp up nicely in the smoker. Just make the skin as dry as possible and follow the recommended techniques above!
🍗🍖🔥 Best Smoker Recipes
- Smoked Duck - A juicy and tender whole smoked duck with golden crispy skin!
- Smoked Surf N Turf - If you're looking to impress some guests, this smoked surf n turf is always a show-stopper!
- Smoked Brisket - My go-to recipe for super tender and delicious smoked brisket!
- Smoked Corn on the Cob - Each juicy corn kernel absorbs all of that wonderful smokey flavor!
- Smoked Ribeye - Steak Night is the perfect time to fire up your smoker!
- Smoked Hamburgers - Enjoy a juicy burger with plenty of rich, smokey flavor!
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📖 Recipe Card
How To Get Crispy Chicken Skin (With Pellet Grills & Smokers)
Ingredients
- 1 lb chicken drumsticks
- 2 tablespoon Kosher salt (or any salt)
- 1 ½ tablespoon BBQ chicken rub (or your preferred dry rub)
- 1 ½ tablespoon cornstarch
- 1 tablespoon olive oil (extra virgin)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Dry Brine Overnight
- Place 1 lb chicken drumsticks on a wire rack on top of a baking sheet and coat each piece generously with 2 tablespoon Kosher salt.
- Refrigerate the chicken uncovered overnight or for 8-12 hours. Then, pat it dry with paper towels.
Smoke The Chicken
- Preheat your pellet grill or smoker to 225°F (105°C).
- Combine 1 ½ tablespoon BBQ chicken rub or your preferred dry rub with 1 ½ tablespoon cornstarch.
- Lightly coat the chicken with 1 tablespoon olive oil, then generously coat the chicken on all sides with the dry rub/cornstarch mixture.
- Add the chicken directly to the grates with a few inches of space between each piece. Close the door and smoke for 30 minutes.
Increase The Heat
- Remove the chicken from the smoker and cover it with foil as you increase the temperature to 450°F (230°C).
- Once the smoker is hot, return the chicken and let it cook at the higher temperature until it reaches an internal temperature of 165°F (74°C).
- Remove your crispy chicken from the smoker and let it rest for 10 minutes before serving.
Notes
- You want to start with dry skin. So, while I usually love a good chicken marinade, I don't recommend it if your end goal is crispy chicken.
- Try to get the chicken skin as dry as possible before seasoning. If you aren't dry brining overnight, make sure to use paper towels to remove as much excess moisture as you can.
- Remember that the fat won't crisp up like the skin, so any large pieces of fat you see should be removed.
- Cornstarch is the secret ingredient in extra crispy chicken! Mix it with your seasoning and coat the chicken befor smoking it.
- The chicken should be cooked at a high temperature for the last portion of the cooktime. This is what gives you that delectable golden brown skin with a great crunch!
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