New York Bagel Chicken on Arteflame Grill

Introduction

This New York Bagel-Inspired Grilled Chicken recipe is packed with flavor and made entirely on the Arteflame grill. Coated in everything bagel seasoning and grilled using the reverse sear method, these juicy chicken breasts get a steakhouse-quality crust and tender finish. The Arteflame grill’s ultra-hot center grate and smooth steel flat-top griddle make it easy to cook everything outdoors—quickly, cleanly, and perfectly.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons everything bagel seasoning
• 2 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1 tablespoon Dijon mustard (optional for extra tang)
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the fire)
• Firewood (small logs or splits)

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: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil.
2. Place them in the center of your Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and let the grill heat for about 20 minutes.
5. You’ll be ready to grill when the center grate reaches around 1,000°F.

Step 2: Season the chicken

1. Pat the chicken breasts dry with paper towels.
2. Brush both sides with melted butter.
3. Season generously with kosher salt, black pepper, and everything bagel seasoning.
4. Optional: brush lightly with Dijon mustard before seasoning to help flavor stick.

Step 3: Sear on center grill grate

1. Place the seasoned chicken breasts directly on the ultra-hot center grate.
2. Sear for 90 seconds per side to develop a golden-brown crust.
3. This quick sear locks in juices—thanks to temperatures over 1,000°F!

Step 4: Finish cooking on the flat top griddle

1. Move the seared chicken onto the flat cooktop griddle, closer to the outer edge to control heat.
2. Cook until internal temp reaches 150°F (the target is 165°F; remove early as it will continue to cook as it rests).
3. Flip occasionally for even doneness and searing.

Step 5: Rest and serve

1. Remove the chicken from the grill when it hits 150°F internal temperature.
2. Let the chicken rest for 5–10 minutes before slicing. It’ll reach a perfect 165°F as it rests.
3. Serve hot, garnished with extra everything bagel seasoning and a dab of butter if desired.

Tips

• Always use a digital meat thermometer for accurate doneness.
• Don’t press down on the chicken—you’ll squeeze out juices.
• Position vegetables or sides on cooler sections of the griddle to cook them alongside.
• Use butter instead of oil on the griddle for richer flavor.
• Rotate the chicken to get evenly crisped edges and avoid drying out thinner cuts.

Variations

1. NY Deli Chicken: Add caraway seeds and top with spicy mustard and sauerkraut after grilling.
2. Garlic Parmesan Chicken: Mix garlic powder and grated Parmesan into the everything bagel seasoning for a cheesy twist.
3. Sweet Bagel BBQ Chicken: Add 1 tablespoon brown sugar to your rub and glaze with a touch of BBQ sauce at the end.
4. Spicy Jalapeño Chicken: Add chopped jalapeños to the seasoning and finish with hot sauce drizzle.
5. Herbed Cream Cheese Chicken: Serve chicken over a dollop of herbed cream cheese spread for classic bagel flavor.

Best pairings

• Grilled street corn with butter and smoked paprika
• Charred green beans or Brussels sprouts on the griddle
• Toasted sesame potato wedges grilled crisp
• A cool cucumber dill salad
• Chilled white wine like Sauvignon Blanc or a cold lager

Conclusion

With just a few ingredients and your Arteflame grill, you can make this high-flavor, New York-inspired chicken in no time. The reverse sear method gives you juicy, flavorful results every single time. It’s simple, impressive, and perfect for outdoor gatherings.