Sweet & Spicy Maple Chicken – New Hampshire Grilled

Introduction

Get ready to fire up some serious flavor with these Sweet & Spicy Maple Chicken Drumsticks, New Hampshire-style! These drumsticks are coated in a homemade sticky maple glaze and grilled to perfection on the Arteflame grill. Using reverse searing on the center grill grate and finishing on the flat griddle surface, these drumsticks lock in natural juices while developing a caramelized crust that’s full of bold, sweet heat. No oven, no pots—just flame, firewood, and incredible taste. Perfect for summer grilling or tailgates in the New England fall.

Ingredients

• 10 chicken drumsticks
• 3 tbsp butter (melted)
• 1/2 cup pure New Hampshire maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Chopped fresh parsley (garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil.
2. Place them evenly inside the center fire pit.
3. Stack firewood over the top of the napkins.
4. Light the napkins and let the grill heat for about 20 minutes until the center reaches searing temperatures (1,000°F).

Step 2: Prepare the maple glaze

1. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, paprika, cayenne pepper, garlic powder, salt, and pepper.
2. Taste and adjust seasoning.

Step 3: Sear the drumsticks

1. Pat the drumsticks dry with a paper towel.
2. Lightly brush them with melted butter and season with salt and pepper.
3. Place the drumsticks on the center grill grate for a hard sear, turning occasionally for 2-3 minutes per side to get a rich crust.

Step 4: Finish on the outer griddle

1. Move the seared drumsticks to the flat top griddle, closer to the outer edge where heat is lower (medium to medium-high).
2. Baste with the maple glaze every 5 minutes, turning occasionally to cook evenly.
3. Grill until internal temperature reaches 165°F. Remove from heat at 150°F to allow carryover cooking to finish the job.

Step 5: Finish and serve

1. Let drumsticks rest 5-7 minutes on a clean plate.
2. Garnish with fresh parsley and extra glaze.

Tips

• Always let your drumsticks come to room temperature before grilling.
• Use an instant-read thermometer to know exactly when to remove them.
• Position the glaze away from the center for slow caramelization without burning.
• Rotate drumsticks around the griddle to control browning and doneness.
• Melted butter adds better flavor than oil and helps crisp the skin.

Variations

• Bourbon Maple Drumsticks: Add 2 tbsp bourbon to the maple glaze for a smoky blend of sweet and oaky depth.
• Honey Lime Spice: Replace maple syrup with honey and add lime juice and chili flakes for a sticky citrus kick.
• Ginger Teriyaki Maple: Mix in soy sauce, grated ginger, and sesame seeds for an Asian-inspired bite.
• Rosemary Garlic Maple: Add chopped rosemary and minced garlic for an earthy, herby twist that’s perfect for fall grilling.
• Chipotle Maple Heat: Blend in chipotle in adobo for deep southwest spice and smoke with your sweet glaze.

Best Pairings

• Roasted corn on the cob grilled with chili butter on the flat top
• Sweet potato wedges with maple smoked sea salt
• Grilled green beans tossed in lemon butter
• Hard cider or a maple bourbon cocktail

Conclusion

This Sweet & Spicy Maple Chicken Drumstick recipe is made for the unique versatility of the Arteflame grill. Bringing the best of New Hampshire flavors and merging them with precision grilling, each bite delivers juicy meat wrapped in a bold, caramelized glaze. The reverse sear method ensures texture, moisture, and presentation are on point, with no flare-ups or burnt ends—just great flavor and pure grill satisfaction.