Virginia Blue Ridge Grilled Chicken

Introduction

Inspired by the crisp air and smoky fragrances of Virginia’s Blue Ridge Mountains, this bone-in grilled chicken recipe is infused with tangy apple cider vinegar and a bold spice blend. Using the Arteflame grill, we sear the chicken over 1,000°F on the center grill grate for a golden-brown crust before finishing it to juicy perfection on the flat griddle. This method not only locks in moisture but also enhances the rich, smoky character you just can't get from a lid-covered grill.

Ingredients

• 4 bone-in, skin-on chicken thighs or drumsticks
• 1/2 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tbsp kosher salt
• 2 tbsp butter (for grilling)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins, light the paper, and let burn for about 20 minutes until the grill is ready for searing.

Step 2: Marinate the Chicken

1. In a bowl, whisk together the apple cider vinegar, brown sugar, paprika, cayenne, black pepper, garlic powder, onion powder, thyme, and salt.
2. Place the chicken in a zip-top bag or bowl and pour the marinade over the top.
3. Marinate for at least 2 hours in the refrigerator, or overnight for deeper flavor.

Step 3: Sear the Chicken

1. Once the center grill grate reaches over 1,000°F, place your marinated chicken pieces skin-side down to sear.
2. Sear each side for 3–4 minutes or until the skin is golden and crisp.
3. Add a dab of butter under each piece to enhance flavor and prevent sticking.

Step 4: Reverse Sear on the Flat Top

1. Move the chicken to the griddle cooktop to finish cooking.
2. Use a meat thermometer and cook the chicken until it reaches an internal temperature of 160°F. Then remove it from the grill—it will continue to cook up to 175°F.
3. Let the chicken rest for 5–10 minutes before serving.

Step 5: Grill Sides Simultaneously

1. While the chicken cooks, grill sides like vegetables, potatoes, or corn on the flat griddle.
2. Use butter instead of oil for rich, golden results on the cooktop.

Tips

• Always fire your grill at least 20 minutes prior to cooking for optimal heat zones.
• Marinate the chicken overnight for maximum flavor infusion.
• Use the flat cooktop’s varying heat zones to your advantage—closer to the center for faster cooking, and outer edge for gentler heat.
• Use butter, not oil, to get that deep golden caramelized crust and superb taste.
• Pull meat 15°F before it hits the target temperature—carryover cooking will finish the job.

Variations

1. Honey Mustard Virginia Chicken: Swap the cider vinegar for a mix of Dijon mustard and honey for a sweet and tangy profile.
2. Spicy Mountain BBQ Chicken: Add your favorite BBQ sauce after searing and let it glaze gently on the flat griddle surface.
3. Lemon Herb Grilled Chicken: Use lemon juice instead of cider vinegar and add rosemary and oregano for a bright Mediterranean twist.
4. Maple Glazed Smoky Chicken: Replace brown sugar with maple syrup in the marinade for a deep, smoky-sweet flavor that screams fall in Virginia.
5. Garlic Parmesan Crust Chicken: Add grated Parmesan and extra garlic to your spice mix and finish with a dash of fresh parsley before serving.

Best Pairings

• Grilled Virginia sweet corn with butter and smoked paprika
• Roasted garlic mashed potatoes cooked on the flat griddle
• Charred green beans with lemon and chopped almonds
• Apple slaw with cider vinaigrette for a tangy crunch
• Sparkling hard apple cider or a bold Virginia red wine like Cabernet Franc

Conclusion

This Virginia Blue Ridge Grilled Chicken is the perfect way to turn your Arteflame grill into a flavor powerhouse. With authentic mountain-inspired notes and the mouthwatering sear of the open flame, you'll find yourself returning to this juicy classic all grill season long.