Nevada Sage-Rubbed Grilled Chicken

Introduction

Experience the rich flavors of Nevada-grown sage fused into juicy, perfectly-seared chicken breasts using only your Arteflame grill. This recipe delivers bold herbal flavors and steakhouse-level texture without ever needing an oven or pan.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp fresh or dried Nevada sage, finely crushed
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter (for griddle)
• Optional: lemon wedges for garnish

Instructions

Step 1: Fire up your Arteflame Grill

1. Roll 3 paper napkins and drizzle with vegetable oil.
2. Place the napkins in the center of the Arteflame grill.
3. Stack quality firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes.
5. The grill is ready when the center grate reaches around 1,000°F and the flat cooktop is sizzling hot.

Step 2: Prepare the chicken breasts

1. Pat chicken dry with paper towels.
2. In a small bowl, mix sage, paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mix generously over all sides of the chicken breasts.

Step 3: Sear the chicken on the center grill grate

1. Place the chicken on the center grill grate for about 1 minute per side to develop a deep sear.
2. This locks in juices and creates perfect grill marks.

Step 4: Move to the flat-top griddle to finish cooking

1. Slide the seared chicken onto the flat cooktop griddle closer to the outer edge for even, gentle finishing.
2. Dot butter around the chicken and let it baste in its own juices as it cooks.
3. Continue grilling, flipping occasionally, until the internal temperature reaches 150°F.

Step 5: Rest and serve

1. Remove the chicken from the grill about 15°F below the final temp (target is 165°F).
2. Let it rest for 5-10 minutes to finish cooking internally and retain juices.
3. Slice and serve with lemon wedges if desired.

Tips

• Always use a meat thermometer to monitor internal temps precisely.
• Use butter on the flat cooktop instead of olive oil for better flavor and browning.
• Grill your sides at the same time—veggies, potatoes, or flatbreads cook beautifully on the griddle.
• Sear just briefly at the center then move to the griddle for full control and zero burn risk.
• Firewood adds subtle smoky flavor that elevates this dish—mesquite or hickory work beautifully.

Variations

1. Spicy Southwest Chicken: Add chili powder and cayenne to the rub and serve with grilled corn and spicy aioli.
2. Lemon Rosemary Chicken: Swap sage with chopped rosemary and a bit of lemon zest for a brighter, Mediterranean profile.
3. Nevada BBQ Chicken: Rub chicken in a dry BBQ seasoning and glaze with your favorite BBQ sauce during the final minutes on the griddle.
4. Garlic-Herb Chicken: Enhance the rub with minced garlic and Italian herb blend for a savory, rustic flavor.
5. Citrus Sage Chicken: Add orange and lemon zest to the rub and finish with grilled citrus slices on the griddle.

Best pairings

• Grilled asparagus or zucchini on the flat griddle
• Butter-seared baby potatoes on the cooktop
• Smoky grilled corn with lime
• Fresh garden salad with lemon vinaigrette
• Chilled Nevada white wine or citrusy IPA

Conclusion

This Nevada Sage-Rubbed Grilled Chicken is proof that with the right tools and simple ingredients, flavor-packed meals are just moments away. The Arteflame grill’s combination of high heat and solid steel cooktop offers unmatched searing and control for a juicy, herb-infused chicken that’s crispy outside and tender within.