Thread: Chicken Skin
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Old 03-15-2007, 01:58 PM   #5
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PH has it right - Need higher temp to get the skin crisp. A few well supervised minutes over coals or the gasser makes all the difference in the world. How long are you smoking the chicken that you would need to foil??? Are you continuing to cook after foil?

You can also try letting your chicken peices "dry" overnight by putting it uncovered in the fridge. this step wouldn't be helpful if you foiled.
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