Grilled Chicken (Maryland Eastern Shore Style) | Arteflame

Introduction

There is nothing quite like the aromatic sizzle of vinegar hitting hot steel to signal the start of a summer cookout. This Maryland Eastern Shore Chicken transports you straight to a waterside picnic table with its nostalgic aroma. It is a sensory masterpiece: the skin turns an irresistible golden brown, crisping up perfectly, while the meat stays impossibly juicy thanks to a tangy, savory mop sauce. It’s rustic, honest food that tastes like a salty breeze and sunshine, perfect for gathering friends around the fire.

Why This Recipe is a Keeper

This dish is a refreshing departure from thick, sugary BBQ sauces that often burn on the grill. The "mop" sauce—a blend of vinegar, oil, and spices—is the secret weapon here. It cuts through the richness of the chicken, ensuring every bite is balanced and flavorful. Cooking this on the Arteflame Grill is a game-changer; the concentric heat zones allow you to sear the skin hard and then roast gently in the juices on the flat top, preventing the dreaded dry-out common with grilled poultry.

Kitchen Wisdom

• Pat it Dry: Moisture is the enemy of crispiness. Use paper towels to get the skin as dry as possible before applying the marinade or hitting the grill.
• Mop, Don't Stop: Baste the chicken liberally every 15 minutes. This layering technique builds the signature flavor crust and keeps the meat tender.
• Watch the Heat: If the skin is browning too fast, slide the chicken to the outer, cooler ring of the cooktop to finish cooking without burning.

Swaps & Subs

If you don't have poultry seasoning on hand, a homemade mix of dried sage, thyme, and rosemary works beautifully. For a richer, more decadent finish, you can swap half of the vegetable oil in the basting sauce for melted butter.

Ingredients

• 2 whole chickens (3-4 lbs each), split into halves
• 2 cups apple cider vinegar
• 1 cup vegetable oil (or canola oil)
• 2 tablespoons poultry seasoning
• 1 tablespoon salt
• 1 tablespoon coarse black pepper
• 1 teaspoon garlic powder (optional, for extra depth)
• 1 teaspoon onion powder (optional)

Instructions

Step 1: Prepare the Basting Sauce

1. In a large mixing bowl, combine the apple cider vinegar and vegetable oil.
2. Add the poultry seasoning, salt, black pepper, garlic powder, and onion powder.
3. Whisk the mixture vigorously until the salt is dissolved and the oil and vinegar are temporarily emulsified.
4. Reserve about 1/2 cup of this sauce in a separate container to use as a final drizzle before serving to prevent cross-contamination.

Step 2: Prepare the Chicken

1. Rinse the chicken halves under cold water and pat them completely dry with paper towels. Dry skin is essential for getting that crispy texture on the grill.
2. Place the chicken halves in a large shallow dish or resealable plastic bags.
3. Pour half of the remaining basting sauce over the chicken, ensuring all sides are coated. Let it marinate in the refrigerator for at least 2 to 4 hours, turning occasionally.

Step 3: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill using charcoal or wood. Allow it to burn down until you have a bed of hot coals and the cooktop is hot.
2. Aim for a medium-high heat zone on the flat steel plancha (outer ring) and a high heat zone on the center grill grate.
3. Lightly oil the cooktop surface to ensure the chicken doesn't stick initially.

Step 4: Sear and Grill

1. Remove the chicken from the marinade (discard the used marinade).
2. Place the chicken halves skin-side down on the center grill grate for 2-3 minutes to get a quick sear and grill marks.
3. Move the chicken to the flat steel cooktop, skin-side up. This allows the meat to roast gently.
4. Baste the chicken liberally with the remaining sauce every 15 minutes.
5. Cook for approximately 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. Flip the chicken skin-side down on the plancha for the last 5 minutes to re-crisp the skin if necessary.

Step 5: Rest and Serve

1. Remove the chicken from the grill and place it on a serving platter.
2. Drizzle with the reserved fresh sauce that was set aside in Step 1.
3. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute throughout the meat.

Tips

Mastering Maryland Eastern Shore Chicken on the Arteflame requires patience and heat management. Because the basting sauce contains vinegar and no sugar, you don't have to worry as much about the sauce burning as you would with a sweet BBQ sauce. However, the key to success is constant basting; this "mopping" technique layers the flavor and keeps the meat moist. When using the Arteflame, utilize the different heat zones on the flat top. If the chicken is browning too quickly, move it further away from the center fire. Conversely, if it is cooking too slowly, inch it closer to the open flame. Always use a reliable meat thermometer to ensure safety without overcooking the bird, as dried-out chicken is the enemy of this recipe.

Variations

While the classic Eastern Shore recipe is sacred to locals, a few subtle variations can tailor the dish to your specific palate without losing its authentic soul. Some grill masters prefer a creamier emulsion, while others like a kick of heat to cut through the richness of the chicken fat. Since you are cooking on the Arteflame, you can also experiment with smoking woods like hickory or applewood to enhance the flavor profile further. Here are a few ways to mix it up:

• The Creamy Mop: Add one raw egg to the basting mixture and blend thoroughly; this helps the sauce cling to the chicken better (cook thoroughly).
• Spicy Shore Bird: Add 1 teaspoon of cayenne pepper or crushed red pepper flakes to the vinegar mix for a spicy kick.
• Herbed Infusion: Add fresh rosemary and thyme to the marinade for a more aromatic, garden-fresh flavor profile.
• Lemon Twist: Substitute half of the cider vinegar with fresh lemon juice for a brighter, citrus-forward acidity.
• Butter Baste: Melt a stick of butter into the sauce instead of oil for an incredibly rich, decadent finish.

Best pairings

Maryland Eastern Shore chicken is a robust, savory dish that pairs best with sides that can stand up to the acidity of the vinegar mop while offering a comforting texture. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main course. The flat top is perfect for grilling vegetables or even toasting bread. Traditional picnic sides work wonders here, balancing the tangy chicken with creamy or sweet elements. Aim for a menu that reflects a summer cookout on the bay, keeping flavors fresh, local, and unpretentious.

• Grilled Corn on the Cob: Roast corn directly on the Arteflame plancha with butter and Old Bay seasoning.
• Creamy Coleslaw: A cool, mayo-based slaw provides the perfect crunch and creamy contrast to the vinegar chicken.
• Sliced Tomatoes: Fresh, thick slices of salted tomatoes (preferably heirlooms) are a Maryland staple.
• Potato Salad: A mustard or mayo-based potato salad rounds out the meal with hearty carbs.
• Cornbread: Sweet, crumbly cornbread is excellent for soaking up any extra juices on the plate.

Conclusion

Grilling Maryland Eastern Shore Chicken on the Arteflame is more than just following a recipe; it is an immersion into a rich culinary heritage that values flavor over flash. The combination of the tangy vinegar mop, the savory poultry seasoning, and the unique searing capabilities of the Arteflame results in a bird that is crispy, juicy, and unforgettable. Whether you are hosting a large summer gathering or a simple family dinner, this recipe delivers consistent, mouth-watering results that will have your guests asking for seconds. Fire up your grill, embrace the slow-basting process, and enjoy the authentic taste of the Chesapeake Bay right in your own backyard.