Why is the skin tough on my pellet barbecue roasted chicken?

by Jim West
(Snohomish, WA)

I use a Natural pellet barbecue. When roasting whole chicken I use alder or maple pellets and low to medium temp. For seasoning I put Johnny's on before I start. The flavor is magnificent and the meat is moist and delicious.

The problem is that the skin is always tough. I have also tried putting a container of liquid such as juice, beer or water on the grill which doesn't seem to help much. Maybe basting? What do you think?

Jim West

Snohomish, WA

Paul's Answer

Jim,

There really isn't a solution. If you slow roast chicken then the meat will be cooked long before the skin so it's going to be tough and chewy.

You've basically got 3 options:-

1. Suffer in silence. Accept that you're not going to eat the skin and appreciate how it acts as a natural membrane to seal in the juices.
   
2. Take the skin off and then apply your sauce directly to the meat.
   
3. Roast at a higher temperature. Rub the skin with oil, liberally sprinkle with salt and roast at 350°F (or 175°C) for 20 minutes per pound + 20 minutes