Juicy Grilled Chicken (Michigan Street Style) | Arteflame

Introduction

There is nothing quite like the unmistakable aroma of charcoal and tangy vinegar hitting hot iron on a warm summer evening. This Michigan Street Style Grilled Chicken is pure nostalgia, delivering **crispy, golden skin** and meat that stays incredibly juicy. It reminds me of the best moments of street fair season, but creating it in your own backyard brings a special kind of magic to the table.

Why This Recipe Works

The secret here isn't just the marinade; it is the unique **egg and vinegar emulsion**. Unlike sugary BBQ sauces that burn quickly, this savory glaze creates a protective layer that locks in moisture without scorching. Cooking it on the **Arteflame grill** elevates the dish entirely—you get that intense wood-fired char on the center grate while the flat top allows for a controlled slow roast. It is the perfect balance of smoky, salty, and acidic flavors.

Keys to Crispy Perfection

• Don't skip the egg: It acts as an emulsifier to bind the oil and vinegar, ensuring the sauce clings to the chicken rather than dripping off.
• Zone cooking: Use the cooler outer ring of the flat top if the skin browns too fast, moving inward only to crisp it up at the end.
• Baste frequently: Brushing the reserved sauce on every turn builds up that signature crust layer by layer.

Make It Your Own

If you don't have apple cider vinegar, **white distilled vinegar** works for a sharper, more traditional "roadside" bite. You can also swap the vegetable oil for **peanut oil** for a higher smoke point and a nuttier finish.

Ingredients

The Meat

• 4 to 6 lbs Chicken quarters (leg and thigh attached) or bone-in, skin-on chicken pieces

The Marinade & Baste

• 2 cups Apple cider vinegar
• 1 cup Vegetable oil (or canola oil)
• 1 large Egg (beaten)
• 3 tbsp Poultry seasoning
• 1 tbsp Kosher salt
• 1 tbsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder

Instructions

Step 1: Prepare the Marinade Emulsion

1. In a large mixing bowl or a blender, combine the apple cider vinegar and vegetable oil.
2. Add the beaten egg, poultry seasoning, salt, black pepper, garlic powder, and onion powder.
3. Whisk vigorously or blend on high for 30 seconds. The egg acts as an emulsifier, binding the oil and vinegar together to create a creamy, consistent marinade that sticks to the chicken rather than separating.
4. Reserve about 1 cup of this mixture in a separate jar to use for basting later at the grill.

Step 2: Marinate the Chicken

1. Place your chicken quarters into a large resealable plastic bag or a deep non-reactive dish.
2. Pour the remaining marinade over the chicken, ensuring every piece is thoroughly coated.
3. Seal the bag or cover the dish and refrigerate. Allow the chicken to marinate for at least 4 hours, though overnight (12-24 hours) is ideal for maximum flavor penetration and tenderization.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwood.
2. Allow the grill to heat up for about 20 minutes. You want the center grate to be hot for searing, and the flat steel cooktop to reach a medium-high temperature (around 350°F to 400°F).
3. Lightly oil the flat cooktop surface to ensure nothing sticks, although the marinade has oil in it.

Step 4: Grill and Baste

1. Remove the chicken from the marinade and shake off the excess. Discard the used marinade.
2. Place the chicken skin-side up on the flat cooktop, slightly away from the direct fire center, to start the cooking process gently.
3. Cook for about 40-50 minutes, turning every 5-10 minutes. Frequent turning prevents burning and ensures even cooking.
4. Every time you turn the chicken, brush it generously with the reserved basting sauce.
5. For the final 5 minutes, move the chicken closer to the center grate or directly over the fire to crisp up the skin to a golden brown char.
6. Ensure the internal temperature reaches 165°F at the thickest part of the meat.

Step 5: Rest and Serve

1. Remove the chicken from the grill and place it on a serving platter.
2. Let the meat rest for 5 to 10 minutes to allow the juices to redistribute throughout the meat.
3. Serve immediately while the skin is still crispy and the aroma is filling the air.

Tips

The secret to this recipe lies in the emulsion of the egg. Do not skip the egg; without it, the oil and vinegar will separate, and you won't get that signature golden crust. When grilling on the Arteflame, utilize the different heat zones. If the skin is browning too quickly before the meat is cooked through, move the pieces to the outer edge of the flat top where the temperature is cooler. This allows the chicken to roast slowly without burning the spices.

For an extra burst of flavor, poke a few holes in the chicken skin before marinating. This helps the acidic vinegar penetrate deeper into the meat. Also, be careful when basting over the open flame center; the oil in the marinade can cause flare-ups. Basting is safest when the chicken is on the solid steel griddle surface.

Variations

While the traditional Michigan style relies heavily on poultry seasoning and vinegar, you can easily tweak the flavor profile to suit your palate. The Arteflame handles various marinades beautifully, so feel free to experiment. Here are a few ways to mix things up while keeping the core technique intact:

• Spicy Kick: Add 2 tablespoons of cayenne pepper or crushed red pepper flakes to the marinade for a fiery finish.
• Lemon Herb: Swap half the cider vinegar for fresh lemon juice and add fresh rosemary sprigs to the marinade.
• Smoky BBQ Hybrid: In the last 5 minutes of grilling, brush a thin layer of sweet BBQ sauce over the crispy skin for a mix of tangy and sweet.
• Garlic Butter: Whisk melted butter into the reserved basting sauce for a richer, more decadent coating.
• Asian Fusion: Replace the poultry seasoning with five-spice powder and add a splash of soy sauce to the vinegar mix.

Best pairings

This tangy chicken cuts through rich, starchy sides perfectly. Since you already have the Arteflame fired up, you should utilize the flat top to cook your sides alongside the main course. The communal nature of this dish begs for classic picnic comfort foods that balance the acidity of the vinegar sauce.

• Grilled Corn on the Cob: Roast them in the husk right on the coals or buttered on the flat top.
• Creamy Coleslaw: The creaminess cools down the palate and contrasts with the crispy chicken skin.
• Salt Potatoes: A classic regional side, boiled with ample salt and served with melted butter.
• Grilled Vegetables: Zucchini, bell peppers, and asparagus sear beautifully on the Arteflame while the chicken finishes.
• Cold Lager or Cider: A crisp, cold drink is the perfect refresher against the salty, savory chicken.

Conclusion

Michigan Street Style Grilled Chicken is more than just a meal; it is a celebration of outdoor cooking and community tradition. By using the Arteflame grill, you ensure that every piece of chicken is cooked evenly, retaining its juices while achieving that coveted crispy exterior that only a flat-top sear can provide. The tangy bite of the vinegar, balanced by the savory herbs and the smokiness of the wood fire, creates a flavor profile that is impossible to replicate in an indoor kitchen.

Give this recipe a try at your next barbecue. It is simple, inexpensive, and feeds a crowd with ease. Once your guests take that first bite of crispy, vinegar-laced skin, this recipe is guaranteed to become a permanent fixture in your summer grilling rotation.