West Virginia Grilled Frog Legs with Garlic Butter

Introduction

Frog legs are a delicacy with a tender texture and mild flavor, similar to chicken and white fish. When grilled on the Arteflame at high heat and finished on the flat top with a garlic butter drizzle, they become an unforgettable West Virginia-style treat perfect for outdoor grilling enthusiasts.

Ingredients

• 2 lbs fresh frog legs, cleaned and patted dry
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the base of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat up fully—approximately 20 minutes—to get the center grill grate over 1,000°F and the cooktop griddle evenly hot.

Step 2: Prepare the Garlic Butter Marinade

1. In a mixing bowl, combine the melted butter, minced garlic, lemon juice, smoked paprika, sea salt, and black pepper.
2. Reserve 2 tablespoons of the mixture for drizzling after cooking.
3. Toss the frog legs in the remaining marinade to coat them evenly. Let them sit while the grill heats.

Step 3: Sear the Frog Legs

1. Place the marinated frog legs directly onto the center grill grate of the Arteflame.
2. Sear each leg for about 1–2 minutes per side until they develop a golden crust. Be careful not to overcook; you're just locking in juices here.

Step 4: Finish Cooking on the Flat Top

1. Move the seared frog legs to the flat griddle cooktop surrounding the center grate.
2. Cook them gently until they reach an internal temperature of 145°F, keeping in mind to remove them at around 130°F as they will continue to cook while resting.
3. If needed, use the cooler zones of the griddle to avoid overcooking.

Step 5: Drizzle and Serve

1. Once removed from the grill, drizzle the reserved garlic butter over the hot frog legs.
2. Sprinkle with chopped parsley and serve with lemon wedges.

Tips

• Always use butter instead of oil for this recipe—it pairs better with frog legs and adds richness.
• Use tongs to move frog legs between the grill grate and flat cooktop to keep the sear intact.
• Don't overcrowd the cooktop—take advantage of the Arteflame’s large surface to give each piece room to cook evenly.
• Use an instant-read thermometer to avoid overcooking.
• If some legs are thinner than others, move them to a cooler edge until all are ready together.

Variations

1. Cajun Frog Legs: Add Cajun seasoning instead of smoked paprika and garnish with chopped scallions.
2. Herb & Citrus: Use thyme, rosemary, and orange zest in the marinade for a fragrant, zesty twist.
3. Spicy Korean Style: Marinate in gochujang, sesame oil, soy sauce, and garlic for a fiery kick.
4. Honey Garlic: Swap lemon juice out and add 1 tablespoon honey for a sweet-savory balance.
5. Lemon Dill: Add fresh dill to the marinade and finish with a squeeze of extra lemon before serving.

Best pairings

• Grilled corn on the cob cooked with a butter-basil rub on the Arteflame
• Herbed smashed potatoes seared on the griddle with garlic and rosemary butter
• Fresh garden salad with tangy vinaigrette
• West Virginia-style apple pie for dessert
• Pair with a crisp Sauvignon Blanc or a local West Virginia craft beer

Conclusion

Grilled frog legs on the Arteflame are incredibly flavorful, thanks to the intense sear and even cooking of the solid steel cooktop. This West Virginia-style recipe showcases how easy it is to create gourmet dishes without ever needing pans or an oven—just fire, seasoning, and the right grill.