Crisp chicken skin

When grilling chicken breasts with bone and skin, what is the ideal cooking temperature to render off the fat under the skin, leaving a crisp skin?

[Mezzaluna]

I'm sure someone out there knows an "ideal" temperature, but I'd be vigilant about not allowing the chicken to steam. That seems more important to me than a particular temperature. However, I've had success roasting whole birds and parts at 325. If I do parts, I make sure the pieces don't crowd in the pan and the poultry is uncovered. A convection oven is particularly nice for this, but those two factors- not crowding and not covering- seem important to me. Good luck! I wish you succulent, crispy chicken!

Now that I re-read your post, you mentioned grilling... same there. I use a medium, indirect heat on my grill to prevent burning and flare-ups. Since I use gas, I keep the temp at around 435 on the grill to get good results. Marinades help- with a moderate amount of oil to lessen the chance of flare-ups- and a watchful eye. Good luck!

[ July 02, 2001: Message edited by: Mezzaluna ]

Thanks for your thoughtful reply. In fact I had in mind chunks of chicken breast - I cut each half-breast into three pieces (we get breasts with intact skins, and the little ribs trimmed off), marinated in a paste made of coriander root, garlic, black pepper, and fish sauce; recipe available on request. I think you're right: indirect heat must be the answer to complete cooking without charring. Next time I'll try it on the "off" side of my gas barbecue.