Missouri BBQ Chicken Quarters on the Arteflame Grill

Introduction

Experience the bold flavors of Missouri BBQ with these juicy chicken quarters, marinated in a tangy tomato-based sauce and expertly grilled on the Arteflame. By searing over the 1,000°F center grill grate and finishing on the flat-top griddle, you lock in juices and achieve the perfect crisp finish. No ovens, no pans—just pure, wood-fired goodness!

Ingredients

• 4 bone-in, skin-on chicken quarters
• 1 cup tomato-based BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 tsp salt
• 4 tbsp unsalted butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center reaches 1,000°F and the flat griddle achieves optimal heat zones.

Step 2: Marinate the Chicken

1. In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
2. Coat the chicken quarters thoroughly in the marinade.
3. Cover and let them marinate for at least 1 hour, preferably overnight.

Step 3: Sear the Chicken

1. Place the chicken quarters skin-side down on the center grill grate (at 1,000°F).
2. Sear for 2-3 minutes until a deep golden-brown color develops.
3. Flip and sear the other side for another 2-3 minutes.

Step 4: Cook to Perfection

1. Move the seared chicken quarters to the flat-top griddle closer to the outer edges to finish cooking.
2. Continue cooking, flipping occasionally, for about 20-25 minutes, or until the internal temperature reaches 160°F.
3. Use a basting brush to coat the chicken with extra BBQ sauce while grilling.

Step 5: Rest and Serve

1. Remove the chicken from the grill when the internal temperature is 160°F (as it will continue rising to 165°F while resting).
2. Let rest for 5-10 minutes before serving.

Tips

• For an even deeper smoky flavor, use hickory or oak wood.
• Never press down on the chicken while grilling to retain juiciness.
• If desired, baste the chicken with melted butter during grilling for extra richness.

Variations

• Spicy Missouri BBQ Chicken: Add extra cayenne pepper and a touch of hot sauce to the marinade.
• Honey Mustard BBQ Chicken: Replace brown sugar with honey and add 2 tbsp mustard for a sweet tang.
• Smoky Bourbon BBQ Chicken: Mix 2 tbsp bourbon into the marinade for a rich, deep flavor.
• Garlic Herb BBQ Chicken: Add 1 tbsp fresh chopped rosemary and thyme to the marinade.
• Asian Fusion BBQ Chicken: Substitute BBQ sauce with hoisin sauce and add fresh ginger for an exotic twist.

Best Pairings

• Grilled corn on the cob with butter
• Wood-fired sweet potatoes
• Grilled asparagus
• Coleslaw
• Texas toast with garlic butter

Conclusion

The Arteflame grill makes it easy to achieve steakhouse-quality results for your Missouri-style BBQ chicken quarters. By combining a high-heat sear with a slow finish, you create a crispy, juicy meal that is bursting with flavor. Enjoy the simplicity and excellence of wood-fired cooking!