Utah Green Jello Glazed Chicken Thighs on the Arteflame

Introduction

Green Jello Glazed Chicken Thighs are a quirky and delicious Utah favorite, bringing together the nostalgic sweetness of green Jello with bright citrus and perfectly grilled chicken. Cooking them on the Arteflame grill gives this dish steakhouse quality sear and supreme juiciness with a playful twist that's perfect for your backyard grilling adventures.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 package lime or green apple flavored Jello (3 oz)
• 1/2 cup fresh orange juice
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter (for griddle)

Instructions

Step 1: Fire up your Arteflame grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour a little vegetable oil on the napkins.
3. Stack seasoned firewood over the oil-soaked napkins.
4. Light the napkins and let the fire build for 20 minutes until the grill center reaches searing temperature and the flat cooktop has heat zones.

Step 2: Prepare the glaze

1. In a heatproof bowl, mix the Jello powder, orange juice, lime juice, honey, ginger, garlic powder, salt and pepper.
2. Stir until the Jello completely dissolves. You can do this by placing the bowl on the outer ring of the flat top to help the mixture warm and dissolve naturally before grilling.
3. Set aside for basting later.

Step 3: Sear the chicken thighs

1. Pat chicken thighs dry with paper towels and lightly season with salt and pepper.
2. Add a touch of butter to the center grill grate.
3. Sear chicken thighs skin-side down on the center grate at 1,000°F for 2–3 minutes per side to lock in juices.

Step 4: Finish on the flat cooktop

1. Move the seared chicken thighs to the hotter portion of the flat cooktop to continue cooking.
2. Baste each thigh generously with the Jello glaze.
3. Flip and baste every 3–4 minutes to build up a sticky glaze, moving the thighs towards the cooler edge as they near doneness.
4. Remove chicken when internal temperature hits 160°F (carryover will bring it to 175°F).

Step 5: Rest and serve

1. Let the chicken rest for 7–10 minutes off the grill for juices to redistribute.
2. Serve with additional drizzle of glaze if desired.

Tips

• Always remove chicken from the grill 15°F before the final desired temperature as it continues cooking when resting.
• Use the hotter zones of the flat cooktop for caramelizing the glaze and cooler zones for warming sides.
• Butter gives a richer, more flavorful finish than oil. Melt butter over the hot cooktop to cook chicken and baste glaze.
• Keep flipping and basting for a lacquered, sticky glaze.
• Use rotating placement on the flat top to avoid hotspots and ensure even cooking.

Variations

1. Spicy Jello Glaze: Add 1 teaspoon of red chili flakes or sriracha to the glaze for a fiery twist.
2. Pineapple Jello Glaze: Substitute green Jello with pineapple-flavored Jello and pineapple juice for a Hawaiian-style glaze.
3. Mint Lime Glaze: Add 1 tablespoon chopped fresh mint and zest of one lime to enhance the fresh citrus notes.
4. Smoky BBQ Jello: Mix in 2 tablespoons of smoky BBQ sauce with the glaze for a tangy-sweet combo.
5. Tropical Heat: Use mango Jello and a dash of cayenne for a fruity and spicy glaze.

Conclusion

Utah Green Jello Glazed Chicken Thighs are not only a flavorful nod to a beloved tradition but also a showstopper when cooked on the versatile Arteflame grill. From the dramatic sear on the center grate to the controlled caramelization on the flat cooktop, this recipe is sure to impress at any gathering.

Best pairings

• Grilled pineapple rings (cooked on the cooler edge of the flat top)
• Charred corn with butter and cotija cheese
• Cold cucumber salad with dill and Greek yogurt
• Grilled sweet potatoes with brown sugar butter
• Utah scones or fry bread as a nostalgic regional side