I think the fat has to be rendered away before it will start to get crispy.
I cook all kinds of dishes but grilling is not typically one of them so that is just a guess. Then like trying to make anything crispy or seared, it needs to really be dry so a dry rub only.
Maybe a skin side down toward the heat until the fat is rendered and it start ls to get crispy and then flip it.
Grill rib cage down until basically done. Then flip onto skin for 5 minutes or until crispy. I usually do whole chickens spatchcocked this way. 30-40 minutes rib cage down then flip for 5.
Grill rib cage down until basically done. Then flip onto skin for 5 minutes or until crispy. I usually do whole chickens spatchcocked this way. 30-40 minutes rib cage down then flip for 5.
Grill rib cage down until basically done. Then flip onto skin for 5 minutes or until crispy. I usually do whole chickens spatchcocked this way. 30-40 minutes rib cage down then flip for 5.
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