Vermont Applewood Smoked Chicken on Arteflame

Introduction

This Vermont Applewood Smoked Chicken is infused with a lightly sweet, smoky flavor that only real applewood can deliver. Using the Arteflame grill, you'll get an incredible steakhouse-quality sear on the chicken with the reverse searing method, locking in the juices and delivering a perfectly grilled, tender bird with a crispy herb crust. A taste of Vermont in every bite—with no need for pots, pans, or an oven!

Ingredients

• 1 whole chicken (3.5–4 lbs)
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons unsalted butter, softened
• 1 tablespoon garlic powder
• Applewood chunks or chips (for smoking)
• Vegetable Oil (for lighting the fire)
• 3 Paper Napkins (for lighting the fire)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on 3 paper napkins and place them in the center of your Arteflame grill.
2. Stack your firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate hits 1,000°F and the flat top cooktop is ready for grilling.

Step 2: Prep the Chicken

1. Pat the whole chicken dry with paper towels, inside and out.
2. Mix salt, pepper, garlic powder, rosemary, and thyme in a bowl.
3. Rub softened butter under the skin and atop the chicken.
4. Generously coat the chicken with the herb and spice mix inside and out.

Step 3: Sear the Chicken on the Center Grill Grate

1. Once the center grate reaches 1,000°F, place the whole chicken breast-side down on the center grate.
2. Sear for 3–4 minutes until the skin gets a beautiful golden crust.
3. Rotate and sear each side for even crust and color.

Step 4: Slow Cook on the Flat Top

1. Move the chicken to the outer flat cooktop where the temperature is lower (medium heat zone).
2. Add small chunks of applewood to the fire for that distinct Vermont smoke flavor.
3. Using indirect heat, cook the chicken slowly until it reaches an internal temperature of 160°F.
4. Rotate occasionally to cook evenly and absorb the smoke flavor.

Step 5: Rest and Serve

1. Remove the chicken when it hits 160°F internal temperature (target temp is 175°F for legs and 165°F for breasts).
2. Let it rest for 10–15 minutes off the grill allowing carryover cooking to bring it to final temperature.
3. Carve and serve hot.

Tips

• Always remove the meat when it's about 15°F below the target doneness to avoid overcooking.
• Use the flat cooktop's heat zones to maintain the best cooking temperatures.
• Use butter instead of olive oil to enhance flavor and form a better crust.
• Grill side dishes like vegetables or potatoes simultaneously on the flat top.
• Clean-up is a breeze with Arteflame—no charcoal cleanup or greasy pots.

Variations

1. Maple Glazed Chicken: Baste the chicken with Vermont maple syrup during the last 20 minutes of grilling for a sweet, sticky finish.
2. Spicy Cajun Chicken: Replace herbs with Cajun seasoning for a southern flare.
3. Citrus Herb Chicken: Add lemon zest and orange juice to the rub for a fresh, citrusy aroma.
4. Garlic-Honey Chicken: Add minced garlic and honey for a sweet and savory glaze.
5. Smoky Paprika Chicken: Incorporate smoked paprika and cumin for a deep, earthy taste.

Best pairings

• Grilled rosemary potatoes cooked on the flat top
• Charred asparagus with butter and sea salt
• Grilled corn on the cob with herb butter
• Vermont cheddar mac and cheese grilled on a skillet over the cooktop
• Local apple cider or a cold Vermont craft beer

Conclusion

Grilling a whole chicken on the Arteflame using applewood smoke and the reverse searing method gives you unbeatable flavor, crisp skin, and succulent meat—all without dirtying a single pan. Perfect for any occasion, this Vermont-style applewood smoked chicken will be your go-to outdoor recipe.