North Carolina BBQ Chicken Quarters on Arteflame

Introduction

There’s nothing quite like classic North Carolina-style BBQ chicken, kissed by smoke, hit with vinegar tang, and dripping with juicy, grilled goodness. In this recipe, we’ll show you how to make BBQ chicken quarters entirely on the Arteflame grill using reverse sear techniques that keep the meat juicy and bursting with flavor. From the 1,000°F sear over the center grill grate to the gentle cook on the flat griddle surface, this method delivers crispy skin, juicy meat, and that signature North Carolina BBQ punch—all without needing a lid or oven. Let’s fire it up and get started!

Ingredients

• 4 chicken leg quarters (bone-in, skin-on)
• 1/4 cup unsalted butter (melted)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt (for basting sauce)
• 1/2 tsp black pepper (for basting sauce)
• 3 paper napkins
• 2 tbsp vegetable oil (for lighting grill)
• Firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Light the Arteflame Grill

1. Place three paper napkins in the base of your Arteflame grill.
2. Pour about 2 tablespoons of vegetable oil over the napkins.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build for around 20 minutes until the center grill grate reaches about 1,000°F and the flat cooktop is heated through with a nice temperature gradient.

Step 2: Prepare the Chicken

1. Pat the chicken quarters dry with paper towels.
2. In a small bowl, mix together salt, pepper, paprika, garlic powder, and cayenne pepper.
3. Brush each chicken quarter lightly with melted butter and season generously with the spice mix.

Step 3: Sear the Chicken

1. Place the chicken quarters skin-side down directly over the center grill grate.
2. Sear 2-3 minutes per side to lock in the juices and create crispy skin.

Step 4: Finish on the Flat Top

1. Move the chicken to the flat cooktop griddle, skin-side up, positioning closer to the outer edge to cook slower and more evenly.
2. Close to the center will cook hotter if you're in a hurry but watch closely for flare-ups.
3. Cook, turning occasionally for even browning, for about 25-30 minutes until the internal temperature reaches 160°F.

Step 5: Make the Basting Sauce

1. In a small bowl, combine apple cider vinegar, brown sugar, red pepper flakes, salt, and black pepper.
2. Stir until sugar dissolves. No cooking required—this is Carolina-style, raw and tangy!

Step 6: Baste and Finish

1. Begin brushing the chicken with the basting sauce in the final 10 minutes of cooking, repeating every few minutes.
2. Once the chicken reaches an internal temp of 160°F, remove from the grill (carryover cooking will bring it to 175°F).
3. Let rest for 10 minutes before serving.

Tips

• Use a meat thermometer to accurately gauge internal temperature.
• Butter brings out flavor and enhances browning—use it liberally!
• Adjust chicken’s position on the flat griddle based on doneness and crispiness level desired.
• Never skip the sear—it’s what locks in those juices.
• Clean up is a breeze with the Arteflame—just scrape off when cool!

Variations

• Spicy NC Kick: Add 1 tbsp hot sauce to the basting vinegar mix for extra heat.
• Honey Mustard Style: Swap brown sugar for 2 tbsp honey and add 1 tbsp yellow mustard to the vinegar sauce for a touch of sweetness and tang.
• Lemon Herb Infusion: Add fresh chopped rosemary and thyme into the butter and season with lemon zest before grilling.
• Smoky Mesquite: Use mesquite wood in the fire for a more intense smoked flavor and add ancho chili powder to the rub.
• Apple Cider Glaze: Simmer the vinegar sauce with diced apples on the griddle until softened and use as a chunky glaze.

Best pairings

• Grilled corn smeared in butter on the flat griddle
• Southern-style coleslaw served cold
• Grilled potato wedges with smoky paprika seasoning
• Sweet tea or a cold craft lager
• Peach cobbler cooked right on the griddle top for dessert

Conclusion

North Carolina BBQ chicken quarters are an unforgettable experience when grilled the Arteflame way. You get that smoky flavor, even caramelization, juicy interior, and crisp exterior that only this grill can deliver. Easy to light, fun to use, and simple to clean up—the Arteflame makes this recipe one you’ll come back to all season long.