Wood-Fired South Carolina Whole Chicken

Introduction

There's nothing quite like the flavor of a wood-fired, Carolina-style whole chicken—especially when it's grilled on the Arteflame grill using the reverse searing method. With the grill reaching over 1,000°F on the center grate, you lock in all the juices before finishing it low and slow on the flat top with the zesty tang of a traditional Carolina vinegar mop sauce. Whether you're cooking for a crowd or just want mouthwatering leftovers, this recipe gives you steakhouse-worthy results with backyard simplicity.

Ingredients

• 1 whole chicken (3.5 to 4 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp butter (melted)
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 3 paper napkins
• Vegetable oil (for lighting)
• Firewood (oak or hickory preferred)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the Arteflame grill.
2. Pour a little vegetable oil over the napkins to soak them.
3. Stack dry firewood over the soaked napkins.
4. Light the napkins and let the fire build. In about 20 minutes, you'll be ready to start grilling.

Step 2: Prepare the chicken

1. Rinse and pat dry the whole chicken with a paper towel.
2. In a small bowl, mix salt, pepper, garlic powder, and smoked paprika.
3. Rub the seasoning mix generously all over the chicken, including under the skin.

Step 3: Make the Carolina vinegar mop sauce

1. In a bowl, whisk together apple cider vinegar, water, melted butter, brown sugar, and red pepper flakes.
2. Set aside for mopping during grilling.

Step 4: Reverse sear the chicken

1. Place the chicken breast-side down on the 1,000°F center grill grate and sear for 4-5 minutes on each side to lock in the juices.
2. Move the chicken to the flat top cooktop, closer to the outer edge where the temperature is lower.
3. Cover loosely with foil (if desired) and let cook, turning every 10–15 minutes and mopping with the vinegar sauce each time.
4. Grill until the internal temperature reaches 150°F in the thickest part of the thigh.

Step 5: Rest and serve

1. Remove the chicken from the Arteflame grill when it reaches 150°F internal temperature (final temperature will rise to 165°F while resting).
2. Let rest for 10–15 minutes before carving to allow juices to redistribute.
3. Slice and serve with extra mop sauce if desired.

Tips

• Always let your meat rest after grilling to ensure it stays juicy.
• Use firewood that imparts flavor—hickory and oak are ideal for chicken.
• Don't lift or move the chicken too often. Let it develop a good sear first.
• Cooking on the Arteflame flat top gives perfect control over heat zones—use them to your advantage.
• Butter adds more flavor and richness to the mop sauce than oil—don’t skip it.

Variations

• Spicy Sriracha Chicken: Add 2 tbsp of Sriracha and swap red pepper flakes for cayenne in the vinegar sauce for more heat.
• Lemon Herb Chicken: Replace vinegar sauce with a lemon juice, garlic, thyme, and rosemary mix for a Mediterranean flair.
• Honey BBQ Chicken: Mix honey and BBQ sauce with apple cider vinegar for a sweet and smoky mop.
• Mustard Carolina Chicken: Add 2 tbsp yellow mustard to the mop sauce for a true South Carolina mustard BBQ style.
• Maple Chipotle Chicken: Use maple syrup and chipotle chili powder in the mop sauce for smoky-sweet heat.

Best pairings

• Creamy coleslaw
• Grilled corn on the cob with butter
• Sweet tea or lemonade
• Grilled sweet potatoes with cinnamon butter
• Smoked mac and cheese on the flat top

Conclusion

This Wood-Fired South Carolina Whole Chicken on the Arteflame grill is a perfect example of how mastering the art of reverse searing and using hardwood fire can take your backyard cooking to professional levels. It's the blend of sear, smoke, and tangy vinegar sauce that makes this dish unforgettable.