Indiana-Style BBQ Pulled Chicken on the Arteflame

Introduction

Get ready to fire up your Arteflame grill for the juiciest Indiana-style BBQ pulled chicken! This tangy, smoky dish is all about locking in flavors with a perfect sear on the center grill grate and slow-cooking the chicken to tender perfection on the flat top griddle. With a rich barbecue sauce that brings the flavors of the Midwest to life, this recipe is an instant classic for any BBQ lover.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup Indiana-style BBQ sauce
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp cayenne pepper (optional for heat)
• 4 sandwich buns
• Coleslaw for topping

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the oiled napkins and allow the fire to build.
5. Let the grill heat for about 20 minutes until the flat cooktop and center grate reach the desired temperature.

Step 2: Season the chicken

1. Pat the chicken thighs dry with a paper towel.
2. Season with salt, black pepper, smoked paprika, and garlic powder.

Step 3: Sear the chicken

1. Melt butter on the center grill grate.
2. Place the chicken thighs directly onto the center grill grate.
3. Sear each side for about 2-3 minutes until a golden crust forms.

Step 4: Cook the chicken on the flat griddle

1. Move the seared chicken to the flat cooktop griddle.
2. Brush with Indiana-style BBQ sauce.
3. Close the optional Arteflame pizza oven dome for a convection effect.
4. Let the chicken cook for 25-30 minutes, flipping occasionally and basting with more BBQ sauce.

Step 5: Shred and serve

1. Remove the chicken when it reaches 165°F internal temperature.
2. Let it rest for about 10 minutes before shredding.
3. Toss the shredded chicken with additional BBQ sauce.
4. Serve on sandwich buns with a scoop of coleslaw.

Tips

• Remove the chicken from the grill when it reaches 150°F; carryover cooking will bring it to 165°F.
• Use a mixture of applewood and hickory firewood for an authentic smoky flavor.
• Butter adds a rich flavor—avoid using olive oil when grilling on the Arteflame.

Variations

1. Spicy BBQ Pulled Chicken: Add extra cayenne and hot sauce to the BBQ sauce for a fiery kick.
2. Honey Garlic Pulled Chicken: Mix in honey and minced garlic to the BBQ sauce for a sweet and savory taste.
3. Maple Bourbon BBQ Chicken: Stir in maple syrup and bourbon for a deep caramelized flavor.
4. Mustard-Based BBQ Chicken: Use a tangy Carolina-style mustard-based sauce instead.
5. Asian-Inspired BBQ Chicken: Replace BBQ sauce with hoisin sauce and soy sauce for an Asian twist.

Conclusion

Indiana-style BBQ pulled chicken is an easy and delicious dish that shines on the Arteflame grill. The perfect combination of caramelized sear and slow-cooked tenderness makes this recipe a must-try for all outdoor cooking enthusiasts.

Best Pairings

• Grilled sweet corn on the cob
• Stone-ground mustard potato salad
• Pickled red onions
• Homemade cornbread
• Apple cider or craft beer