""The best thing to do with chicken is to brine it, a true wet brine with a 3% or 3.5% salt brine for 24 hours. The trick is to air-dry your chicken in the fridge for another 12 to 24 hours to dry out the skin a bit so it gets crispy on the grill.""
""Some people prefer a dry brine or cure, which makes sense for drying out the flesh of fish, but for chicken it can lead to a drier meat since you're actually pulling liquid out of the meat.""
""If you want to grill a whole chicken, spatchcock it and temper it (like I do for steak) skin side up, letting the skin and fat render into the meat a bit.""
Brining chicken in a 3% to 3.5% salt solution for 24 hours enhances moisture and flavor. Air-drying the chicken in the fridge for 12 to 24 hours removes surface moisture, crucial for achieving crispiness. Unlike dry brining, which can lead to drier meat, wet brining keeps the chicken moist and flavorful. Adding miso to the brine can enhance its depth. Proper grilling techniques, such as spatchcocking and tempering, also contribute to juicy and crispy results.
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