10 Tips for Perfectly Barbecued Chicken

2. Marinate for Flavor

A good marinade not only infuses flavor but also helps tenderize the chicken. Combine oil, vinegar, garlic, spices, and a touch of sweetness like honey or brown sugar. Let the chicken marinate for at least 2-4 hours, or overnight for the best results.

3. Start with a Clean, Preheated Grill

Preheat your Arteflame grill by lighting three vegetable oil-soaked napkins under stacked firewood. Once the grill is hot, clean the surface with a grill scraper. A hot, clean grill ensures your chicken won’t stick and develops a beautiful sear.

4. Use Indirect Heat for Cooking

Chicken benefits from indirect cooking, which allows it to cook through without burning the outside. Use the Arteflame’s flat top griddle for even heat distribution, starting with higher heat near the center and moving to the edges to finish.

Rotisserie

If you have the optional Arteflame Rotisserie, you can grill two - three chickens at the same time. Rotisserie chicken is one of my personal favorites as the meat is deliciously juicy and the skin is nice and crispy.

5. Sear for a Flavorful Crust

Sear your chicken on the 1,000°F center grill grate to lock in juices and develop a delicious crust. This step is especially effective for bone-in pieces and thicker cuts.

6. Control Your Cooking Zones

The Arteflame grill offers a range of heat zones. Use the cooler edges of the flat griddle to slow-cook the chicken to the perfect internal temperature, which is 165°F for breasts and 175°F for thighs and drumsticks.

7. Baste with Sauce Wisely

If you’re using a barbecue sauce, wait until the last 5-10 minutes of cooking to baste the chicken. This prevents the sugars in the sauce from burning. Use a brush to coat the chicken evenly, flipping and reapplying for layers of flavor.

8. Use a Meat Thermometer

The best way to ensure perfectly cooked chicken is to use a meat thermometer. Insert it into the thickest part of the meat (avoiding the bone) and remove the chicken from the grill when it’s 5-10°F below the target temperature. The residual heat will finish the cooking.

9. Rest Before Serving

Let the chicken rest for 5-10 minutes after grilling. This allows the juices to redistribute, resulting in tender, juicy meat. If you don't rest the chicken after you grill it you'll notice that a lot of the juice flows out of the chicken when you cut it. If you let the chicken rest, the juices have a chance to redistribute into the meat and won't flow out with the first cut. This is why the chicken will be juicier.

10. Experiment with Rubs and Wood Chips

For extra smoky flavor, try adding wood chips to your Arteflame grill. Pair with spice rubs like Cajun, paprika, or garlic and herb for unique flavor profiles. The solid steel cooktop ensures even cooking and enhances the smoky aromas.

Why the Arteflame is Perfect for Barbecuing Chicken

The Arteflame grill’s high-heat center grate creates the ideal sear, while the flat griddle cooktop offers consistent heat for finishing chicken to perfection. The fire never directly touches the food, so your chicken develops a golden, caramelized crust without burning. With its spacious design, you can grill chicken alongside sides like veggies or corn for a complete barbecue experience.

With these tips and the Arteflame grill, barbecuing chicken will become a delicious, foolproof art form. Try these techniques and impress your family and friends with tender, flavorful chicken every time.