Polish Grilled Horseradish-Marinated Chicken

Introduction

This Polish-inspired grilled chicken is marinated in a bold horseradish seasoning, perfectly seared on the Arteflame grill, and finished on the flat griddle for a juicy, flavorful bite. The high-heat sear locks in moisture, making every bite incredibly tender and flavorful.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup prepared horseradish
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter (for grilling)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Wait about 20 minutes for the cooktop to reach optimal grilling temperature.

Step 2: Marinate the Chicken

1. In a bowl, combine horseradish, Dijon mustard, apple cider vinegar, garlic, smoked paprika, salt, and black pepper.
2. Rub the mixture evenly over the chicken breasts, ensuring they are well-coated.
3. Cover and refrigerate for at least 1 hour (or up to 6 hours for deeper flavor).

Step 3: Sear the Chicken

1. Place 2 tablespoons of butter on the center grill grate.
2. Once melted, place the chicken breasts directly on the center grill grate for 1-2 minutes per side to achieve a perfect steakhouse-quality sear.

Step 4: Finish on the Flat Griddle

1. Move the seared chicken to the Arteflame’s griddle cooktop, positioning it closer to the center for higher heat or further away for a slower cook.
2. Continue cooking until the internal temperature reaches 150°F.
3. Remove from the grill and let rest; the carryover heat will bring the final temp to 165°F.

Step 5: Garnish and Serve

1. Sprinkle fresh chopped parsley over the chicken before serving.
2. Enjoy hot with your favorite side dishes.

Tips

• Let marinated chicken rest at room temperature for 20 minutes before grilling for even cooking.
• Use a meat thermometer to ensure juiciness and proper doneness.
• Always allow the meat to rest for at least 5 minutes before serving; this helps retain its juices.

Variations

1. Spicy Polish Kick: Add 1 teaspoon of cayenne pepper for extra heat.
2. Herb-Infused: Mix in chopped rosemary and thyme for an herby twist.
3. Sweet and Tangy: Replace apple cider vinegar with honey and a splash of lemon juice.
4. Garlic Lover’s Delight: Double the garlic and add roasted garlic paste for deep, rich flavor.
5. Smoky BBQ: Mix in 2 tablespoons of your favorite BBQ sauce for a smoky, tangy finish.

Conclusion

This Polish-inspired grilled horseradish chicken is packed with bold flavors and enhanced by the high-heat searing of the Arteflame grill. The combination of searing and low and slow grilling makes for a perfectly juicy and flavorful dish. Try different variations to suit your taste, and enjoy this dish with sides that complement its robust seasoning.

Best Pairings

• Grilled asparagus or Brussels sprouts
• Roasted potatoes or potato pancakes
• Creamy coleslaw or cucumber salad
• Polish sauerkraut on the side
• A refreshing glass of chilled white wine or Polish beer