Smoky & Sweet: Indiana Brown Sugar Barbecue Chicken Recipe for Arteflame Grills

Introduction

There is something undeniably comforting about the sticky, sweet, and savory profile of Indiana-style barbecue. Unlike the vinegar-heavy sauces of the Carolinas or the smoky dry rubs of Texas, Indiana barbecue often leans into the rich, deep caramelization of brown sugar. This recipe for Indiana Brown Sugar Barbecue Chicken is designed specifically to shine on the Arteflame grill. The unique design of the Arteflame allows you to achieve that perfect initial sear on the center grill grate before moving the chicken to the solid steel cooktop. This transition is crucial for sugar-based recipes; it allows the brown sugar to glaze and stick to the meat without scorching into a bitter char, resulting in juicy, tender chicken with a beautifully caramelized crust that tastes like summer in the Midwest.

Ingredients

The Meat

• 8 Chicken thighs (bone-in, skin-on for best results) or drumsticks
• 2 tbsp Olive oil (for coating the chicken)

The Brown Sugar Rub

• 1 cup Dark brown sugar (packed)
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Kosher salt
• 1 tsp Freshly ground black pepper
• 1/2 tsp Cayenne pepper (optional, for a little kick)

The Glaze (Optional)

• 1/2 cup Your favorite BBQ sauce
• 2 tbsp Apple cider vinegar
• 2 tbsp Brown sugar (additional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill using three to four logs of hardwood.
2. Allow the fire to burn down for about 20 minutes until you have a solid bed of coals and the steel cooktop is hot.
3. The center grate will be your high-heat sear zone, while the outer ring of the flat top will serve as your moderate cooking zone.
4. Lightly oil the steel cooktop with vegetable oil or a grill spray to prevent sticking and ensure a good sear.

Step 2: Season the Chicken

1. While the grill heats up, pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely.
2. In a medium bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
3. Rub the chicken thighs with olive oil, ensuring they are fully coated.
4. Generously dredge the chicken in the brown sugar mixture, pressing the rub into the skin and meat to create a thick crust.

Step 3: Sear the Chicken

1. Place the chicken thighs skin-side down on the center grill grate (directly over the fire) for just 1-2 minutes.
2. Watch closely; sugar burns quickly. You are looking for a quick char and grill marks, not black soot.
3. Once the skin has marked, move the chicken onto the flat steel cooktop, closer to the center where the heat is high, but not direct flame.

Step 4: The Slow Cook

1. Flip the chicken so it is skin-side up on the flat cooktop.
2. Move the chicken gradually toward the outer edge of the cooktop where the temperature is lower. This allows the dark meat to cook through slowly without burning the sugary crust.
3. Cook for approximately 25-30 minutes, turning occasionally to ensure even cooking and caramelization on all sides.
4. If you are using the optional glaze, whisk the ingredients together and brush it onto the chicken during the last 5 minutes of cooking.

Step 5: Rest and Serve

1. Check the internal temperature with a meat thermometer; you want the chicken to reach 165°F (74°C).
2. Remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute and the sugar crust to set.
3. Serve hot and enjoy the sticky goodness.

Tips

Cooking with high sugar content on a grill can be tricky, but the Arteflame makes it manageable. The most critical tip is temperature management. Because brown sugar begins to burn at around 350°F, you must utilize the varying heat zones of the Arteflame's cooktop. Start near the center to crisp the skin, but do the majority of your cooking on the cooler, outer ring of the griddle. If you see the sugar darkening too rapidly, move the meat further out immediately. Additionally, using bone-in, skin-on thighs is highly recommended. They remain juicy under the heat required to caramelize the sugar, whereas boneless breasts might dry out before the crust forms perfectly. Finally, keep a scraper handy to clean the griddle surface immediately after cooking, as the sugar residue will harden as it cools.

Variations

While the classic Indiana style focuses on that pure brown sugar hit, you can easily tweak this recipe to suit different palates. The versatility of the rub allows for spicy, savory, or even fruity adaptations. Experimenting with the base ingredients can transform the dish entirely while keeping that signature sticky texture. Here are a few ways to mix it up:

• Spicy Kick: Double the cayenne pepper and add a teaspoon of crushed red pepper flakes to the rub for a "Sweet Heat" version.
• Bourbon Glazed: Add a splash of bourbon to the optional glaze mixture for a rich, oaky flavor profile.
• Mustard Twist: Coat the chicken in yellow mustard instead of olive oil before applying the rub for a tangy, golden crust.
• Herbal Note: Add a tablespoon of dried rosemary or thyme to the brown sugar mix for an earthier fragrance.
• Garlic Lover's: Use fresh minced garlic in the glaze rather than powder for a punchier savory contrast to the sugar.

Best pairings

Because Indiana Brown Sugar Chicken is rich and sweet, it pairs best with sides that offer acidity, crunch, or savory notes to balance the palate. You want to avoid sides that are overly sweet (like candied yams) to prevent sugar overload. Fortunately, you can prepare most of these side dishes right alongside the chicken on your Arteflame cooktop. Utilizing the space on the grill makes meal prep efficient and impressive for guests.

• Grilled Corn on the Cob: Grill them in the husk on the flat top for a smoky flavor.
• Vinegar-based Coleslaw: The acidity cuts through the sticky sugar glaze perfectly.
• Charred Asparagus: Toss with lemon juice, salt, and garlic.
• Potato Wedges: Cook them on the flat top with duck fat and rosemary.
• Pickled Onions/Cucumbers: A fresh, sharp bite to cleanse the palate.

Conclusion

This Indiana Brown Sugar Barbecue Chicken recipe is more than just a meal; it is a celebration of outdoor cooking on the Arteflame. The combination of the searing center grate and the consistent heat of the flat cooktop provides the ultimate environment for handling sugar-based rubs that would typically cause flare-ups on a standard gas grill. The result is a chicken thigh that is crispy and caramelized on the outside, yet tender and juicy on the inside. Whether you are hosting a backyard tailgate or a simple family dinner, this sweet and savory dish is guaranteed to become a requested favorite. Fire up the grill, embrace the sticky fingers, and enjoy a true taste of the Midwest.