Which is a key factor in achieving crispy skin on grilled chicken?

Achieving crispy skin on grilled chicken primarily relies on cooking at high temperatures. When chicken is exposed to high heat, it promotes the rendering of the fat beneath the skin, leading to a satisfying crispiness. This process caramelizes the skin's exterior, creating a delightful texture and enhancing the flavor.

While other factors like marination, smoking, and brining contribute to the overall taste and juiciness of the chicken, they do not specifically target the crispiness of the skin in the same way that high temperatures do. Long marination times can help tenderize the meat and add flavor, but they may also lead to a skin that retains moisture, which can hinder crispiness. Smoking offers a rich flavor profile, particularly with hickory wood, but does not directly affect skin texture in terms of crispness. Brining increases the moisture content in the chicken, which can also impede achieving that desired crunch on the skin.

In sum, for crispy skin, focusing on high-temperature cooking is essential, as it directly influences the skin's texture through fat rendering and caramelization.