Hickory Smoked Colorado Chicken on the Arteflame Grill

Introduction

There is something primal and deeply satisfying about cooking over an open wood fire, especially when the backdrop is the fresh air of the outdoors. This Hickory Smoked Colorado Chicken recipe captures the essence of rustic mountain cooking, designed specifically for the unique searing and smoking capabilities of the Arteflame grill. By combining the intense heat of the center grate with the tempered zones of the carbon steel cooktop, you achieve a result that standard gas grills simply cannot replicate: crispy, golden skin and meat that pulls apart with juicy tenderness.

Colorado-style chicken is all about celebrating fresh, robust ingredients—think woody herbs like rosemary and sage, bright citrus notes, and the unmistakable aroma of hickory smoke. Whether you are hosting a backyard barbecue or cooking a family dinner under the stars, this recipe leverages the Arteflame's airflow and heat retention to infuse every bite with smoky perfection. It is not just a meal; it is a celebration of fire, wood, and flavor.

Ingredients

The Chicken & Marinade

• 1 Whole Chicken (approx. 4-5 lbs), spatchcocked (backbone removed) or cut into quarters
• 1/4 cup Extra Virgin Olive Oil
• 4 cloves Garlic, minced
• 1 Lemon, zested and juiced
• 2 tbsp Fresh Rosemary leaves, chopped
• 2 tbsp Fresh Thyme leaves
• 1 tbsp Fresh Sage, chopped
• 1 tbsp Honey (preferably local wildflower honey)
• 1 tbsp Coarse Sea Salt
• 1 tsp Freshly Cracked Black Pepper
• 1 tsp Smoked Paprika (for color)

For the Fire

• Hickory wood logs or chunks (essential for that signature smoke profile)
• Lump charcoal (for the base heat)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by building a fire in the center of your Arteflame grill. Start with a base of lump charcoal to establish a consistent bed of coals.
2. Once the charcoal is hot, add your Hickory wood logs. Allow the wood to burn down slightly until you have a clean, aromatic smoke. You want the cooktop to reach a searing temperature near the center (approx. 450°F+) and a moderate roasting temperature (approx. 350°F) on the outer ring.
3. Wipe the flat steel cooktop with a thin layer of vegetable oil to season it and prevent sticking.

Step 2: Prepare the Chicken

1. While the grill heats up, rinse the chicken and pat it completely dry with paper towels. Dry skin is crucial for getting that crispy texture.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, honey, chopped rosemary, thyme, sage, salt, pepper, and paprika.
3. Rub the mixture generously over the entire chicken, ensuring you get under the skin of the breast and thighs for maximum flavor infusion. Let it sit for 15-20 minutes at room temperature.

Step 3: The Initial Sear

1. Place the chicken skin-side down directly on the flat steel cooktop, near the center opening where the heat is most intense.
2. Sear for about 3-5 minutes. Do not move it immediately; let the Maillard reaction happen. You are looking for a deep, golden-brown crust.
3. Once the skin releases naturally from the steel, flip the chicken over.

Step 4: Smoke and Roast

1. Move the chicken further away from the center fire pit to the outer edge of the cooktop. This is the indirect heat zone.
2. Position the chicken bone-side down. This protects the meat while it cooks through.
3. Allow the chicken to roast slowly in the open air, absorbing the hickory smoke wafting from the center. Cook for approximately 35-45 minutes, depending on the thickness of the meat.
4. Use a meat thermometer to check the internal temperature. You are aiming for 165°F in the thickest part of the breast and 175°F in the thighs.

Step 5: Rest and Serve

1. Once the target temperature is reached, remove the chicken from the grill.
2. Place it on a cutting board and tent loosely with foil. Let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
3. Carve and serve with lemon wedges on the side.

Tips

Mastering the Arteflame requires understanding heat management. Because the heat radiates from the center out, you have total control over the cooking process without touching a dial. If the skin is browning too quickly because of the honey in the marinade, simply slide the chicken closer to the outer rim of the grill plate. The steel holds heat exceptionally well, so you don't need to worry about the meat going cold.

For the best smoke flavor, avoid using green wood. Ensure your Hickory wood is well-seasoned. If you want a more intense smoke profile without burning the chicken, you can place a small stainless steel dome or lid over the chicken while it sits on the outer ring. This traps the smoke and creates a convection oven effect, speeding up the cooking time while deepening the hickory flavor.

Variations

While the classic Colorado herb blend is a crowd-pleaser, this recipe is incredibly versatile. You can easily adapt the flavor profile to match your mood or the season. Here are a few ways to switch things up while keeping the technique the same:

• Spicy Rockies Style: Add 1 teaspoon of cayenne pepper and a splash of hot sauce to the marinade for a kick that cuts through the smoke.
• Maple Glazed: Swap the honey for pure maple syrup and add a dash of cinnamon for a sweeter, autumnal version.
• Garlic Butter Finish: Baste the chicken with melted garlic butter during the last 5 minutes of cooking for extra richness.
• Citrus Explosion: Use a mix of orange, lime, and lemon juice in the marinade for a zestier, fruitier profile.
• Mustard Rub: Incorporate stone-ground mustard into the olive oil mix creates a tangy crust that pairs beautifully with hickory smoke.

Best pairings

A meal this robust deserves sides that can hold their own. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the chicken. The flat top is perfect for vegetables, allowing them to caramelize in the chicken juices for added flavor.

• Grilled Asparagus: Tossed in olive oil and lemon, grilled until slightly charred on the flat top.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up in duck fat or butter on the griddle.
• Charred Corn on the Cob: Roast them near the center fire for a sweet and smoky crunch.
• Beverage Pairing: An amber ale or a crisp, oaky Chardonnay pairs wonderfully with the hickory and herb notes of the chicken.

Conclusion

This Hickory Smoked Colorado Chicken recipe is more than just a method for cooking poultry; it is an invitation to embrace the outdoor lifestyle. The combination of savory herbs, sweet honey, and the unmistakable aroma of hickory wood creates a flavor profile that is both sophisticated and comfortingly rustic. Using the Arteflame grill allows you to achieve that restaurant-quality sear while infusing the meat with the soul of a campfire.

Whether you are a seasoned pitmaster or new to wood-fired cooking, this recipe delivers consistent, mouth-watering results. Gather your friends, pour some drinks, and let the fire do the work. Once you taste the difference that real wood smoke and a solid steel sear make, you will find it hard to go back to cooking chicken any other way.