We just had a discussion about this in another thread.
I spent the better part of a year researching this & playing with methods and found a simple trick that works consistently.
Disclaimer: I am not a rocket scientist, nor do I pretend to be one on a public forum. I did not invent this, I merely researched & played with it to see what gave the most consistent results.
Here's the trick: Rub a thin layer of mayo all over the chicken, apply your seasoning and stick it on the grill at a minimum 350°. But higher temps work even better! I typically go with 400°.
And NO, other oils do NOT have the same effect. I've tried; They work; but not to the same degree and I'll explain why I think that is.
And NO, cooking low and bumping the heat up at the end to try and crisp the skin will not give the same results either! You'll just end up with chewy, leathery skin.
So, how does this mayo trick work?Well Barry eluded to the problem; too low of a heat/temperature. At lower temps the fat just under the skin will heat up and melt off before it gets hot enough to fry and crisp the skin. If you try to bump the heat now, the fat is gone so the skin just dries out instead of crisping.
High Heat alone will improve the situation, because now the fat under the skin is getting hot enough to fry & crisp the skin.
Add some oil to the outside of the skin and you have improved the situation because there is now oil on both sides of the skin, HOWEVER... the layer of oil is already thin when applied, much of the that oil ends up running off, and as it gets hotter, it becomes thinner (less viscous).
Mayo, being mainly oil, is thicker and has egg yolks in it. Egg yolks contain lecithin. Where most oils are repelled by water in the chicken skin (especially if brined), the lecithin in the yolks are attracted to both oil & water, which is why it makes such a good emulsifier (Alton Brown explains this very well in his show about Mayonnaise). This lets the mayo stick to the chicken skin in a thicker layer without running off.
So... now you have a chicken fat under the skin and a layer of thick oil (mayo) on the outside which sticks. Apply high heat and the oils now get hot enough to fry & crisp the skin from both sides!
And voila; crispy edible skin!
Try it yourself and see how it works for you.
Barry, please tell me this makes sense, because now my head hurts!
Notes:
- Cooking spray would probably work,
but not on my chicken! Yuck!
- Because of the higher temps you will need to pull your chicken off a little sooner so you don't overcook & dry it out.