Grilled Frog Legs with Lemon Butter - North Carolina Style

Introduction

If you’ve never tried grilled frog legs, you’re in for a surprise. With a mild flavor like chicken and a buttery texture, frog legs are a delicacy that grill up perfectly on the Arteflame Grill. Using the high-heat searing center grate and surrounding flat top cooktop, we’ll build flavor in layers, locking in juices with the reverse sear method. The tangy lemon butter adds the perfect citrusy finish. This North Carolina-style twist is grilled to perfection without the need for pots, pans, or lids—just fire, steel, and flavor.

Ingredients

• 2 lbs fresh frog legs, cleaned
• 1/2 cup unsalted butter, melted
• 2 lemons (zest and juice)
• 4 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for a kick)
• Salt and freshly ground black pepper, to taste
• Additional butter for searing and cooktop
• Vegetable oil and 3 paper napkins (to light the Arteflame)

Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

1. Soak three 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 paper and let the grill heat up for about 20 minutes.

Step 2: Prep Your Frog Legs

1. Pat the frog legs dry with a paper towel.
2. Season both sides with salt, pepper, and paprika.
3. In a small bowl, mix melted butter with minced garlic, lemon zest, lemon juice, parsley, and cayenne (if using).
4. Set lemon butter sauce aside.

Step 3: Sear the Frog Legs on the Center Grate

1. Add a dab of butter to the center grill grate (over 1,000°F).
2. Place the frog legs directly on the center grate to sear for 1-2 minutes each side.
3. You'll see a golden crust form quickly—this locks in the juices.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the seared frog legs to the hotter inner zone of the flat top cooktop.
2. Grill until the internal temperature reaches 145°F (remove at 130°F due to carryover cooking).
3. Use a spoon to baste frequently with the lemon butter mixture as they cook.

Step 5: Serve and Enjoy

1. Once done, plate the frog legs and spoon more lemon butter over the top.
2. Garnish with a touch of fresh parsley and lemon slices.

Tips

• Use a digital thermometer to ensure perfect doneness.
• Always remove meats from the grill about 15°F before your target internal temperature.
• Keep frog legs closer to the center for higher heat, outer edge for finishing cook.
• Don’t overcrowd the grill—use the Arteflame’s full surface area!
• Butter trumps olive oil here—flavor-packed and perfectly grilled.

Variations

1. Garlic Butter & Herb: Add rosemary and thyme to the lemon butter for aromatic depth.
2. Cajun Heat: Use Cajun seasoning instead of paprika and add extra cayenne for spicy Carolinian flavor.
3. Smoky BBQ Frog Legs: Replace lemon zest with a splash of smoky BBQ sauce and grill with wood chips for a hint of North Carolina smoke.
4. Asian-Inspired Soy Ginger: Mix butter with soy sauce, grated ginger, and lime instead of lemon for a sweet-savory twist.
5. Honey Mustard Glazed: Add a tablespoon of Dijon mustard and a touch of honey to the butter for a sweet and tangy vibe.

Best pairings

• Grilled corn on the cob with herb butter—done right on the flat grill top
• Chilled white wine like Sauvignon Blanc or a crisp NC craft beer
• Grilled asparagus or zucchini ribbons
• Freshly baked baguette slices (to soak that lemon butter sauce!)
• Light citrusy salad with arugula, orange slices, and feta

Conclusion

Frog legs are an unexpected but delicious treat on your Arteflame Grill. Mastering the reverse sear with lemon butter gives you juicy, flavorful meat with a crisp exterior. Whether you stick with this North Carolina-style version or explore the variations, you’re just 20 minutes away from incredible grilled flavor with virtually no clean-up.