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Should I remove the skin off my cheicken legs before grilling?
By Tom | November 24, 2006
Heather 
asked:
I didn’t know if the skin would get tough or if I need to remove it before grilling it. Which is better?
Elmer
Topics: Grilling Tips |
11 Responses to “Should I remove the skin off my cheicken legs before grilling?”
Comments
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November 24th, 2006 at 11:28 pm
NO leave it on, it will help keep the meat moister
November 28th, 2006 at 12:40 am
The fat/skin aids in the grilling process. I would take the skin off after cooking so that the meat will not be so dry.
November 28th, 2006 at 4:54 am
Do not remove the skin. Its the protective layer between the meat and the heat. It serves to hold in the natural juices of the chicken. If you don’t want to eat the skin, remove it after it has grilled.
November 28th, 2006 at 3:30 pm
Leave it on, it makes the meat moist, and it gets all nice and crunchy. Try seasoning it firsthand though.
November 28th, 2006 at 9:51 pm
NO do not remove it
November 30th, 2006 at 2:58 pm
Grilling chicken with skin will make it moist and with more taste. Put some lemon juice on it, it will cut the fat. If you are on a diet, just remove it and use it to make broth or just discard it.
December 1st, 2006 at 8:24 pm
well the benefit of leaving the skin on the chicken is the meat will be more moist but the downfall is skin on animals are fatty and are full of hormones… and calories!!!
December 3rd, 2006 at 3:35 am
leave it on
December 3rd, 2006 at 8:10 pm
With the skin left on you will have a much moister chicken, because as the skin cooks it will season the chicken in the process. If you feel that you must remove the skin wait until you have finished cooking it. Also, the skin can act as a protectant from flames that become unruly, because it acts to shield the meat of your chicken from any direct contact with the fire.
December 3rd, 2006 at 9:08 pm
Leave it on, put skin side to the heat, for flavour & moisture.
But if you don’t want the fat, take it off before you eat them.
December 7th, 2006 at 2:51 am
Leave it on most of the fat cooks away and it would difficult to remove and that is where the flavor is going to be