Wisconsin Applewood Smoked Chicken on Arteflame

Introduction

This delicious Wisconsin-inspired applewood smoked grilled chicken brings juicy, smoky flavors balanced with a sweet glaze — all prepared effortlessly on the Arteflame grill. By using the reverse searing method and relying solely on the Arteflame's center grill grate and flat cooktop, you'll achieve a steakhouse-quality sear with perfect doneness. The applewood smoke infuses the chicken with iconic Door County flavor, without ever needing a lid or oven. Get ready to grill like never before with this Wisconsin backyard classic.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp apple cider vinegar
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 4 tbsp unsalted butter (for grilling)
• Applewood chunks or chips for smoke

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack dry firewood over the soaked napkins.
3. Light the napkins and let the fire develop. The grill will be ready in about 20 minutes.

Step 2: Prep the Chicken

1. Season the chicken thighs with salt, pepper, smoked paprika, garlic powder, and cayenne.
2. Let the chicken sit at room temperature while the grill heats up.

Step 3: Make the Sweet Glaze

1. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and soy sauce.
2. Set aside to brush on during the final stages of grilling.

Step 4: Sear the Chicken

1. Add applewood chunks directly to the fire for smoke.
2. Place the chicken thighs skin-side down on the center grill grate to sear for 3–4 minutes until golden brown.
3. Flip and sear the other side for an additional 2 minutes.

Step 5: Reverse Sear for Doneness

1. Move the seared chicken to the flat cooktop griddle closer to the outer edge for gentler heat.
2. Brush with the maple-Dijon glaze during the last 10 minutes of cooking.
3. Continue to cook the chicken until it reaches 160°F internal temperature.
4. Remove from grill and rest for 5–10 minutes (carryover heat will bring it to 165°F).

Tips

• Use butter instead of oil for that rich sear and flavor.
• Monitor various heat zones on the flat cooktop; use outer zones to slow-cook or hold food warm.
• Never cook chicken to full doneness on the direct heat center — the flat top preserves juiciness.
• Always let grilled meat rest after cooking to keep it juicy.
• Add extra applewood for more pronounced smoky flavor.

Variations

1. Spicy Honey Chicken: Swap maple syrup for honey and add 1 tsp chili flakes for sweet heat.
2. Bourbon-Glazed Chicken: Add 2 tbsp of bourbon to the glaze for smoky depth with a kick.
3. Garlic Herb Chicken: Replace the glaze with a mix of melted butter, minced garlic, rosemary, and thyme.
4. Mustard BBQ Chicken: Add 1/4 cup Carolina-style mustard BBQ sauce instead of maple-Dijon glaze.
5. Citrus Smoked Chicken: Mix orange juice and zest into the glaze for a zesty Wisconsin twist.

Best Pairings

• Grilled corn with herbed butter on the flat top
• Smoked cheddar mashed potatoes
• Fresh green bean salad with garlic vinaigrette
• Cold Door County cherry ale or a light pilsner
• Apple crisp grilled right on the flat cooktop with cinnamon butter

Conclusion

Grilling on an Arteflame brings out the best of chicken — juicy, smoky, perfectly seared with layers of balanced flavor. This Wisconsin applewood smoked chicken recipe is simple, rewarding, and showcases what great grilling is all about. With easy fire-starting and no cleanup worries, you'll love cooking this dish again and again.