Wisconsin Cherry BBQ Chicken on Arteflame Grill

Introduction

Sweet, tangy, and bursting with flavor, this Wisconsin Cherry BBQ Chicken is the perfect blend of Midwest charm and bold grilling. We’re using Door County cherry barbecue sauce and the powerful heat zones of the Arteflame grill to lock in juices and deliver melt-in-your-mouth chicken every time. By reverse searing on the 1,000°F center grill grate before finishing on the outer flat top, you’ll get a picture-perfect sear and mouthwatering texture. From firing up the grill to the final glaze, this recipe is pure Wisconsin grilling at its best.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Door County cherry BBQ sauce
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Vegetable oil (for lighting the grill)
• Paper napkins (for lighting the grill)
• Firewood (for fuel)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins and place them inside the fire chamber.
2. Stack firewood over the oiled napkins and light them.
3. Wait about 20 minutes until the center grill grate reaches 1,000°F and the outer flat griddle is hot and ready.

Step 2: Prepare the chicken

1. Pat the chicken breasts dry with a paper towel.
2. Season both sides with salt, pepper, smoked paprika, and garlic powder.
3. Let the chicken rest at room temperature while the grill heats.

Step 3: Sear the chicken on the center grill grate

1. Apply a bit of butter to the center grill grate using a heat-safe spatula or brush.
2. Place the chicken breasts directly over the center grate for 1-2 minutes per side to get a steakhouse-quality sear.
3. Once both sides have seared, move the chicken to the outer flat griddle cooktop.

Step 4: Finish cooking on the flat top

1. Cook the chicken on the Arteflame griddle until it reaches an internal temperature of 150°F.
2. Use the hotter zones closer to the center if needed, and cooler zones near the edge to avoid overcooking.
3. Baste the chicken generously with Door County cherry BBQ sauce during the last 5 minutes of cooking.

Step 5: Rest the chicken

1. Remove the chicken from the grill when it reaches 150°F (target internal temperature is 165°F).
2. Tent loosely with foil and let rest for 10 minutes as it continues to cook.

Tips

• Only baste with BBQ sauce during the final stages to prevent burning the sugars.
• Add a pat of butter under the chicken breasts while cooking on the flat top for extra flavor.
• Use a meat thermometer for perfect doneness—never guess.
• Grill your sides (corn, vegetables, potatoes) simultaneously on the flat top.
• Avoid over-flipping—let the chicken develop a crust before turning.

Variations

1. Spicy Wisconsin Cherry Chicken: Add chili flakes and cayenne to the seasoning and use a hot cherry BBQ sauce blend.
2. Wisconsin Cherry Bourbon BBQ Chicken: Mix in a splash of bourbon into your cherry BBQ sauce for smoky richness.
3. Herbed Cherry Chicken: Add fresh rosemary and thyme before searing and use an herb-infused cherry glaze.
4. Wisconsin Cherry Mustard Chicken: Mix yellow mustard into the cherry BBQ sauce for a sweet-tangy profile.
5. Smoked Cherry BBQ Chicken: Add wood chips to your firewood for a smokier flavor that compliments the dark cherry sauce.

Best pairings

• Grilled sweet corn on the Arteflame griddle with butter and smoked paprika
• Cast-iron-grilled peach halves with honey glaze
• Grilled red potatoes with rosemary and butter
• Wisconsin white cheddar mac & cheese (cooked in a cast iron skillet on the flat top)
• Chilled Door County cherry soda or a crisp Wisconsin craft beer

Conclusion

This Wisconsin Cherry BBQ Chicken brings out the best of sweet, savory, and smoky in every bite. Using the Arteflame grill's unique searing and flat griddle zones lets you perfectly control heat and get restaurant-quality results, right in your backyard. Remember, the secret is in the sear and the sauce!