Georgia Pecan-Smoked Chicken Quarters on the Arteflame

Introduction

Cooking chicken quarters on the Arteflame grill with pecan wood enhances their juicy, smoky flavor while delivering a perfect sear. With different seasoning options and side pairings, you can make this dish a new grilling favorite. Enjoy every savory bite!

Ingredients

• 4 bone-in, skin-on chicken quarters
• 2 tbsp butter
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 cups pecan wood chunks

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light the napkins.
3. Allow the fire to build for about 20 minutes until the grill is hot and the center grill grate reaches 1,000°F.

Step 2: Prepare the Chicken

1. Pat the chicken quarters dry with paper towels.
2. Rub the chicken thoroughly with butter.
3. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl.
4. Season the chicken generously with the spice blend.

Step 3: Smoke and Sear the Chicken

1. Place the pecan wood chunks in the fire for a rich, smoky flavor.
2. Sear the chicken quarters skin-side down on the center grill grate for 3-4 minutes to caramelize the skin.
3. Flip and sear the meat side for another 3 minutes.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared chicken quarters to the flat cooktop griddle, placing them closer to the edge for moderate heat.
2. Cook for 35-40 minutes, flipping occasionally to ensure even cooking.
3. Use a meat thermometer to check the internal temperature – remove the chicken at 160°F as it will continue to cook after removal.

Step 5: Rest and Serve

1. Let the chicken rest for 10 minutes to redistribute juices.
2. Serve hot and enjoy!

Tips

• Always remove the chicken from the grill when the internal temperature is 15°F below your target to account for carryover cooking.
• For an even juicier bite, baste the chicken with additional butter while it rests.
• Try adjusting the heat zones on the Arteflame flat cooktop to prevent overcooking.
• Use a meat thermometer for accurate doneness.

Variations

• Spicy Cajun Twist: Swap the smoked paprika for Cajun seasoning and add extra cayenne pepper for a fiery kick.
• Herb-Infused: Add fresh rosemary and thyme sprigs under the skin for an herbal aroma.
• Sweet & Smoky Maple: Brush on a maple glaze during the last 10 minutes for a sweet and smoky balance.
• Lemon-Garlic: Replace cayenne with lemon zest and a drizzle of lemon juice for zesty freshness.
• Honey BBQ: Coat the chicken in a honey barbecue sauce during the last 5 minutes for a sticky, caramelized finish.

Best Pairings

• Creamy coleslaw
• Grilled corn on the cob
• Smoked mac and cheese
• Southern-style baked beans
• Buttermilk biscuits
• A crisp Georgia peach cobbler for dessert

Conclusion

Cooking chicken quarters on the Arteflame grill with pecan wood enhances their juicy, smoky flavor while delivering a perfect sear. With different seasoning options and side pairings, you can make this dish a new grilling favorite. Enjoy every savory bite!