Ohio Maple-Glazed Grilled Chicken Thighs

Introduction

Sweet, sticky, and unforgettable—this Ohio Maple-Glazed Grilled Chicken Thighs recipe is packed with flavor from a homemade maple glaze. Grilled to perfection on the Arteflame, using the power of the 1,000°F center grill grate and the flat cooktop, this dish locks in juicy flavor and finishes with that perfect caramelization only real maple syrup can give.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup Ohio maple syrup
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh thyme (optional for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center basin.
2. Pour a small amount of vegetable oil on the napkins.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the firewood catch flame.
5. Wait about 20 minutes until the grill is ready and hot. You’ll be able to sear at 1,000°F on the center grill grate.

Step 2: Make the Ohio Maple Glaze

1. In a bowl, whisk together maple syrup, melted butter, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika.
2. Add salt and pepper to taste. Set aside a small portion for brushing during cooking.

Step 3: Marinate the Chicken

1. Place chicken thighs in a shallow tray or bowl.
2. Pour the maple glaze over the chicken, reserving some for grilling.
3. Let it marinate while the grill heats up (or for up to 1 hour for stronger flavor).

Step 4: Sear the Chicken

1. Place the marinated chicken thighs skin-side down onto the 1,000°F center grill grate.
2. Sear for 2–3 minutes to lock in the juices and get crispy caramelized skin.
3. Flip and sear the other side for 1–2 minutes.

Step 5: Finish Cooking on the Flat Top

1. Move the seared chicken thighs to the flat cooktop closer to the outer edge for moderate, even heat cooking.
2. Brush with reserved glaze and cook for 15–20 minutes, turning occasionally and brushing again as the glaze caramelizes.
3. Cook until the internal temperature of the chicken reaches 165°F. Remove when it’s around 150°F to allow carryover cooking.

Step 6: Rest and Serve

1. Let the chicken sit for 5–10 minutes before serving.
2. Garnish with fresh thyme if desired and serve hot from the grill.

Tips

• Use a meat thermometer to avoid overcooking. Chicken thighs are done at 165°F.
• Let the chicken rest after grilling to redistribute juices.
• Place side items (like vegetables or potatoes) on the outer flat top at the same time for a complete meal.
• Using butter instead of oil adds richness and enhances caramelization in the glaze.
• Rotate the thighs as needed to keep a consistent temperature and prevent burning.

Variations

1. Spicy Maple Chicken: Add 1 tsp of crushed red pepper flakes or 2 tbsp of hot sauce to the maple glaze.
2. Maple-Bourbon Chicken: Mix in 2 tbsp bourbon into the glaze for a deeper, smoky flavor.
3. Citrus Maple Chicken: Add zest and juice of 1 orange to the glaze for a tangy twist.
4. Herb Maple Chicken: Stir 1 tbsp chopped fresh rosemary or thyme into the glaze for earthy flavor notes.
5. Garlic Maple Chicken: Add 1 tsp minced garlic or roasted garlic paste for extra savoriness.

Best pairings

• Grilled sweet potatoes tossed in butter and salt on the flat top
• Glazed carrots or Brussels sprouts
• Cornbread with whipped maple butter
• A crisp Ohio Riesling or a light, sparkling apple cider
• Grilled pineapple slices to bring out the sweetness

Conclusion

Ohio Maple-Glazed Chicken Thighs made on the Arteflame Grill are a celebration of sweet and savory grilled perfection. With the searing power of the center grate and the even cooking of the flat top, you’ll unlock flavors you never thought possible. Whether you're serving family or impressing guests, this recipe delivers boldly in every bite.