Wyoming Barbecue Chicken on the Arteflame Grill

Introduction

This smoky-sweet Wyoming Barbecue Chicken is grilled to perfection on the Arteflame grill using a reverse sear method that locks in juices and flavor. Perfectly tender bone-in chicken is first seared over 1,000°F on the center grill grate, then slow-finished on the outer flat top griddle. Whether you're hosting guests or treating the family, this recipe will help you master juicy grilled chicken with incredible bark and flavor—no lid or oven required!

Ingredients

• 6 bone-in, skin-on chicken thighs or drumsticks
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp butter (for grilling)
• 1 cup Wyoming-style barbecue sauce (smoky and sweet)
• Vegetable oil (for fire starting napkins)
• 3 paper napkins
• Firewood (hardwood preferred)

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. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins to fire up the grill. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the cooktop is evenly hot.

Step 2: Season the Chicken

1. While the grill heats up, pat the chicken dry with paper towels.
2. Rub each piece with salt, pepper, smoked paprika, and garlic powder.
3. Let it rest at room temperature for 15 minutes to absorb seasoning.

Step 3: Sear the Chicken

1. Melt butter onto the center grill grate using a basting brush or spoon.
2. Place the chicken skin-side down on the center grate, searing for 3-4 minutes until the skin crisps up and gets great color.
3. Flip and sear the other side for another 2-3 minutes.

Step 4: Move to the Griddle for Reverse Searing

1. Transfer the seared chicken to the outer flat top griddle, closer to the center where temperatures are higher.
2. Let the chicken cook slowly here. Baste each piece frequently with barbecue sauce and a bit more butter if desired.
3. Rotate the pieces occasionally to ensure even cooking and caramelization of the sauce without burning.
4. Grill until internal temp reaches 160°F (final temp should be 175°F for dark meat, so carryover cooking will finish it off).

Step 5: Rest and Serve

1. Remove the chicken and let it rest 10 minutes before serving to allow juices to redistribute.
2. Brush one final layer of sauce, garnish with chopped parsley if desired, and serve hot.

Tips

• Always remove chicken at 15°F below the target temp for perfect juiciness.
• Use butter instead of oil for grilling—it enhances flavor and aids in crispy skin.
• Regularly rotate the chicken on the griddle for even caramelizing and no burning.
• Use the hotter inner zone of the flat top for faster cooking, cooler outer zones to keep food warm.
• Clean-up is easy with the Arteflame—simply scrape off excess with a spatula when finished.

Variations

• Spicy Wyoming Chicken: Add cayenne pepper and hot sauce to your barbecue glaze for some kick.
• Herb-Infused Chicken: Blend rosemary and thyme with lemon zest into the seasoning rub for a herby twist.
• Sweet Honey BBQ Chicken: Stir in honey with your BBQ sauce to amplify sweetness and gloss.
• Asian-Inspired Wyoming Chicken: Mix soy sauce, hoisin, and garlic with your regular BBQ base for a fusion glaze.
• Buffalo-Style BBQ Chicken: Coat the chicken post-grill in a mix of BBQ sauce and buffalo wing sauce for tangy heat.

Best pairings

• Grilled corn on the cob brushed with butter and sprinkled with smoked paprika
• Charred sweet potato slices grilled on the flat top
• Classic grilled coleslaw with a creamy kick
• Warm grilled peach slices with balsamic glaze
• Ice-cold craft beer or sweet iced tea

Conclusion

Grilling Wyoming Barbecue Chicken on the Arteflame brings a powerful blend of flavor, sear, and juicy tenderness that’s hard to beat. The reverse searing method delivers perfect internal cooking without sacrificing exterior crisp or flavor. Say goodbye to dry chicken—this recipe brings the delicious authenticity of Wyoming BBQ to your backyard with no lid or pans required!