Smoky Scottish Grilled Hot Toddy Glazed Chicken Recipe

Introduction

There is something inherently comforting about a traditional Scottish Hot Toddy. Usually reserved for cold winter nights or curing a stubborn cold, the combination of peat-smoked whisky, soothing honey, and bright citrus warms the soul. By translating these classic flavors into a glaze for grilled chicken, you create a dish that is rustic, sophisticated, and incredibly flavorful. The smoke from the grill complements the peat notes in the Scotch, while the sugars in the honey and fruit juice caramelize beautifully on the searingly hot steel cooktop.

This recipe is specifically designed to take advantage of the Arteflame grill's unique heat distribution. You will use the flat-top griddle to simmer the glaze until it is thick and syrupy while simultaneously searing the chicken to crispy perfection. Whether you are hosting an autumn dinner party or just looking for a unique twist on weeknight barbecue, this Scottish Grilled Hot Toddy Glazed Chicken delivers a perfect balance of savory, sweet, and smoky notes that will leave your guests asking for seconds.

Ingredients

The Meat

• 6 Chicken Thighs (bone-in, skin-on for best flavor)
• 2 tbsp Olive Oil
• Salt and Freshly Cracked Black Pepper (to taste)

The Hot Toddy Glaze

• 1/2 cup Scotch Whisky (a blend with mild peat works best)
• 1/3 cup Honey (heather honey is traditional, but wildflower works)
• 2 tbsp Unsalted Butter
• 1 Lemon (juiced and zested)
• 1 Cinnamon Stick
• 3 Whole Cloves
• 1 pinch Ground Nutmeg
• 1 tsp Fresh Thyme leaves (optional for garnish)

Instructions

Step 1: Prepare the Grill

1. Start by building a fire in the center of your Arteflame grill. You want to establish a medium-high heat on the flat cooktop.
2. Allow the fire to burn down slightly until you have a solid bed of coals and the cooktop is evenly heated.
3. Lightly oil the flat steel surface where you intend to cook the chicken to prevent sticking.

Step 2: Simmer the Glaze

1. Place a heat-safe small cast-iron saucepot or heavy-bottomed pan directly on a cooler section of the flat cooktop.
2. Add the Scotch whisky, honey, butter, lemon juice, lemon zest, cinnamon stick, cloves, and nutmeg to the pot.
3. Stir gently and let the mixture simmer. Move the pot closer to the fire if it needs to bubble, or further away to prevent burning.
4. Let it reduce for about 10-15 minutes until it thickens into a syrup that coats the back of a spoon. Remove the cinnamon stick and cloves. Set aside on the outer edge of the grill to keep warm.

Step 3: Sear the Chicken

1. Pat the chicken thighs dry with paper towels. Season liberally with salt and black pepper on all sides.
2. Place the chicken skin-side down on the hot flat cooktop, closer to the center where the heat is higher.
3. Sear for about 5-6 minutes until the skin is golden brown and incredibly crispy.
4. Flip the chicken and move it slightly further away from the center fire to finish cooking through without burning the exterior. Cook for another 10-15 minutes, or until the internal temperature reaches 165°F.

Step 4: Glaze and Serve

1. During the last 2 minutes of cooking, brush the reduced Hot Toddy glaze generously over the chicken.
2. Flip the chicken one last time, skin side down, for just 30 seconds to caramelize the sugars in the glaze—watch closely so it doesn't burn!
3. Flip back over, apply one final coat of glaze, and remove from the grill.
4. Garnish with fresh thyme and extra lemon zest before serving.

Tips

Cooking with alcohol on an open fire requires a bit of attention. When you add the whisky to your saucepan, be careful of flare-ups if the pot is too close to the open center flame. For the glaze, choose a Scotch whisky that you would enjoy drinking, but don't feel the need to use your most expensive single malt; a solid blended Scotch provides the right flavor profile without breaking the bank. The smokiness of the Scotch is the key element here, so avoid using sweet bourbons if you want that authentic Scottish profile.

Temperature management on the Arteflame is crucial for this recipe. Because the glaze contains honey and natural sugars, it can burn quickly if exposed to the highest heat for too long. Keep the glazed chicken on the middle-to-outer ring of the cooktop. This radiant heat will set the sticky sauce without turning it bitter. Always let the chicken rest for at least 5 to 10 minutes after pulling it off the grill. This allows the juices to redistribute and the glaze to firm up slightly for the perfect sticky bite.

Variations

This recipe is highly adaptable depending on your palate or what you have in your pantry. While the Scotch whisky provides the signature flavor, you can easily tweak the ingredients to suit different preferences or dietary needs. Here are a few ways to switch things up without losing the essence of the dish:

• The Bourbon Twist: Swap the Scotch for Kentucky Bourbon for a sweeter, vanilla-forward flavor profile that lacks the peat smoke.
• Spicy Toddy: Add a pinch of cayenne pepper or fresh chili flakes to the glaze while it simmers for a warming kick that cuts through the sweetness.
• Non-Alcoholic Version: Substitute the whisky with unfiltered apple cider and a teaspoon of apple cider vinegar to mimic the tart, warming depth.
• Wing Night: Use this exact glaze on chicken wings instead of thighs. Grill them crispy and toss them in the sauce at the very end.
• Herbal Infusion: Add a sprig of fresh rosemary to the simmering glaze instead of cinnamon for a more savory, earthier finish.

Best pairings

To create a cohesive Scottish-inspired meal, you want sides that can stand up to the bold, sweet, and smoky flavors of the chicken. Since you already have the grill fired up, it makes sense to utilize the flat top for your vegetables as well. Root vegetables are particularly good here, as their earthiness grounds the sweetness of the honey glaze. Starchy sides also work wonders to soak up any extra sauce that drips onto the plate.

• Grilled Root Vegetables: Parsnips, carrots, and turnips tossed in oil and roasted on the flat top until tender and charred.
• Smoked Mashed Potatoes: Creamy potatoes with plenty of butter complement the rich chicken.
• Charred Brussels Sprouts: Halve them and sear them cut-side down on the Arteflame with bacon bits.
• Oat Cakes or Crusty Bread: Essential for mopping up the sticky, whisky-infused juices.

Conclusion

The Scottish Grilled Hot Toddy Glazed Chicken is more than just a meal; it is an experience that bridges the gap between a cozy fireside drink and a hearty barbecue feast. The interplay of the smoky Scotch, the floral honey, and the char from the Arteflame grill creates a depth of flavor that is hard to replicate with standard barbecue sauces. It is a dish that celebrates the versatility of outdoor cooking, proving that your grill is capable of handling delicate sauces and robust meats simultaneously.

Whether you are looking to impress guests with your knowledge of flavor profiles or simply want to enjoy a comfort meal with a twist, this recipe is a winner. The sticky glaze, the crispy skin, and the tender meat come together in a symphony of textures and tastes. So, pour yourself a dram of whisky, fire up the grill, and enjoy the rich, warming flavors of the Highlands right in your own backyard.