Grilled Barbecue Chicken (Wyoming Style) | Arteflame

Introduction

There is nothing quite like the aroma of vinegar and brown sugar hitting hot steel to signal that a great meal is on the way. This Wyoming-style barbecue chicken is sticky, tangy, and wonderfully messy—the kind of meal that demands extra napkins and invites you to eat with your hands under the open sky. It strikes that perfect balance between a rustic campfire dinner and a gourmet backyard feast, evoking memories of long summer evenings spent with good friends and firelight.

Why This Recipe Works

Unlike heavy, molasses-thick sauces found in the South, this Wyoming-style glaze is zesty and light, using a vinegar and mustard base that cuts through the richness of the meat. Cooking this on the Arteflame grill transforms a standard BBQ chicken into something spectacular. The solid steel cooktop allows the chicken to sear in its own juices without dangerous flare-ups, giving you that coveted golden-brown crust while keeping the inside impossibly juicy.

Kitchen Wisdom

• Watch your heat zones: Sugar burns quickly. Sear the chicken on high heat first to get the skin crispy, then move it to the cooler outer edge before applying the glaze to prevent charring.
• Bone-in is best: Stick to bone-in, skin-on thighs or drumsticks. They handle the high heat of the flat top much better than breasts and stay moist during the caramelization process.

Make It Your Own

If you don't have apple cider vinegar, white vinegar or lemon juice works well for a sharper bite. You can also swap the brown sugar for honey or maple syrup if you prefer a more floral, natural sweetness in your glaze.

Ingredients

To recreate this authentic Western flavor, you will need the following fresh ingredients and pantry staples. The sauce is the star of the show here, so don't skip the homemade blend.

The Meat

• 3 to 4 lbs Chicken pieces (thighs, drumsticks, and breasts work best)
• 2 tbsp Vegetable oil or melted butter (for coating the grill)
• Salt and black pepper to taste (for initial seasoning)

The Wyoming BBQ Sauce

• 1 cup Ketchup
• 1/2 cup Water
• 1/4 cup Apple cider vinegar
• 1/4 cup Brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp Butter
• 1 tsp Dry mustard (or 1 tbsp prepared yellow mustard)
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 1 dash Hot sauce (optional, for a little heat)

Instructions

Step 1: Prepare the Wyoming Sauce

1. In a medium saucepan on your stove (or directly on the flat top of your heated Arteflame), combine the ketchup, water, vinegar, brown sugar, Worcestershire sauce, butter, mustard, paprika, garlic powder, and hot sauce.
2. Stir the mixture gently over medium heat.
3. Allow the sauce to simmer for about 10 to 15 minutes until the sugar has completely dissolved and the sauce has thickened slightly. Remove from heat and set aside.

Step 2: Fire Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Let it burn down until you have a solid bed of hot coals and the steel griddle is hot.
2. Apply a thin layer of vegetable oil to the flat steel cooktop to season it and prevent sticking.
3. Ideally, you want a medium-high heat zone (nearer the center) for searing and a medium heat zone (nearer the edge) for slower cooking.

Step 3: Season and Sear the Chicken

1. Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper.
2. Place the chicken pieces skin-side down on the medium-hot area of the steel cooktop.
3. Sear for about 4-5 minutes until the skin is golden and crispy. Flip the chicken over to brown the other side for another 4-5 minutes.

Step 4: Baste and Finish

1. Move the chicken pieces to the cooler outer edge of the grill to finish cooking through without burning the skin.
2. Begin basting the chicken generously with your prepared Wyoming BBQ sauce. Continue to turn and baste every few minutes.
3. Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer. The sauce should be sticky and caramelized, not burnt.
4. Remove from the grill and let the chicken rest for 5 minutes before serving.

Tips

Cooking with sugar-based sauces on a high-heat grill requires a bit of attention. The beauty of the Arteflame is your ability to control heat zones by moving food across the flat top. To prevent the brown sugar in the sauce from scorching and turning bitter, wait until the chicken is mostly cooked (about the last 10 to 15 minutes of grilling) before you start applying the glaze. This ensures the sauce becomes tacky and delicious rather than charred.

Additionally, using bone-in, skin-on chicken pieces is highly recommended for this recipe. The bones help insulate the meat, keeping it moist during the grilling process, while the skin crisps up beautifully on the steel griddle. If you are using boneless skinless breasts, reduce the cooking time significantly and keep them on the cooler outer ring of the cooktop to prevent them from drying out.

Variations

This Wyoming recipe is versatile and can be tweaked to suit your personal palate. Here are a few ways to switch things up:

• Spicy Kick: Add a teaspoon of cayenne pepper or chopped jalapeños to the sauce for a fiery version.
• Smoky Bourbon: Stir in 2 tablespoons of your favorite bourbon or whiskey into the simmering sauce for a deep, oaky flavor.
• Honey Glazed: Substitute half of the brown sugar with honey for a floral sweetness and extra shine.
• Garlic Herb: Add fresh minced garlic and rosemary to the marinade for a more savory, aromatic profile.
• Citrus Twist: Squeeze fresh lemon or orange juice into the sauce to brighten up the acidity.

Best pairings

To round out this Western feast, you need sides that can stand up to the bold flavors of the barbecue sauce. Since you already have the Arteflame hot, utilize the flat top to cook your sides alongside the chicken.

• Grilled Corn on the Cob: Wrap corn in foil with butter or grill it directly on the steel for a charred sweetness.
• Rustic Potato Salad: A creamy mustard-based potato salad complements the tangy chicken perfectly.
• Cast Iron Baked Beans: Place a cast iron skillet of beans directly on the grill to bubble away while the chicken cooks.
• Grilled Asparagus: Tossed in olive oil and lemon, this adds a fresh, green crunch to the plate.
• Buttermilk Cornbread: A classic slice of cornbread is essential for sopping up any extra sauce.

Conclusion

Mastering this Wyoming Barbecue Chicken recipe on your Arteflame grill is about more than just dinner; it is about embracing a style of cooking that is patient, deliberate, and deeply rewarding. The unique combination of the flat-top sear and the tangy, homemade sauce creates a dish that is sticky, savory, and impossible to resist. It is the kind of meal that brings people together, encouraging lingering conversations around the fire.

Whether you are a seasoned pitmaster or new to the world of flat-top grilling, this recipe is a surefire winner. The cleanup is easy, the flavors are bold, and the results are consistently delicious. So, fire up the grill, mix up that sauce, and enjoy a taste of the West right in your own backyard.