Colorado Chili-Rubbed Grilled Chicken

Introduction

This Colorado Chili-Rubbed Grilled Chicken is a bold, smoky dish that’s bursting with flavor. Using the Arteflame grill, we achieve a steakhouse-quality sear on the center grill grate before finishing the chicken to juicy perfection on the flat-top griddle. The result is a perfectly charred, tender chicken breast with a deep, smoky spice rub that complements the natural flavor of the meat. Fire up your grill and get ready to enjoy a restaurant-quality meal in your own backyard!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire burn for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the chili rub

1. In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.

Step 3: Coat the chicken

1. Brush the chicken breasts with melted butter.
2. Evenly coat each breast with the spice rub, pressing it gently to adhere.

Step 4: Sear the chicken

1. Place the chicken on the center grill grate for about 1-2 minutes per side to develop a flavorful crust.
2. Once both sides are nicely seared, move the chicken to the flat cooktop.

Step 5: Finish cooking on the cooktop

1. Transfer the chicken to a medium-heat area of the flat cooktop.
2. Cook for another 5-7 minutes per side until the internal temperature reaches 150°F.

Step 6: Rest and serve

1. Remove the chicken from the grill when the internal temperature is 150°F.
2. Let it rest for about 5 minutes—this will allow the temperature to rise to 165°F.
3. Serve hot with your favorite side dishes.

Tips

• Let the chicken rest to allow juices to redistribute, making it more tender.
• For extra smokiness, add a wood chunk to the fire while grilling.
• Use a meat thermometer to ensure perfect doneness.

Variations

• Spicy Southwest: Add a pinch of cayenne pepper and chipotle powder for an extra kick.
• Honey Glazed: Drizzle honey over the chicken 2 minutes before removing it from the grill.
• Citrus Zest: Mix in lime and orange zest for a refreshing twist.
• Herb Infused: Add fresh chopped cilantro and parsley to the spice rub.
• Garlic Butter: Brush with extra melted garlic butter before serving.

Conclusion

The Arteflame grill elevates this Colorado Chili-Rubbed Grilled Chicken to a new level of smoky, charred perfection. With its restaurant-quality sear and juicy interior, this dish is sure to impress. Experiment with different rubs and pairings to make it your own!

Best Pairings

• Grilled corn on the cob
• Roasted sweet potatoes
• Avocado and tomato salad
• Smoky black beans
• Buttery toasted bread