Virginia Brunswick BBQ Chicken on the Arteflame

Introduction

Smoky, juicy, and kissed with that signature Virginia Brunswick BBQ flavor, this grilled chicken recipe is tailor-made for the Arteflame grill. With its high-heat center grate and massive flat top griddle, you’ll reverse sear the chicken to tender, smoky perfection — no oven, no pans, just amazing fire-kissed flavor. Using a traditional Brunswick-style barbecue sauce as a marinade, this recipe delivers bold Southern flavors with crispy skin and a juicy interior every time.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup Virginia Brunswick-style BBQ sauce (recipe below or store-bought)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 3 paper napkins
• 2 tablespoons vegetable oil (for lighting the grill)
• Firewood (for fuel)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame grill bowl.
3. Stack dry firewood over the napkins in a teepee or criss-cross shape.
4. Light the napkins and let the firewood burn for about 20 minutes.
5. The grill will be hot and ready when the center grate reaches about 1,000°F and the flat cooktop is evenly heated.

Step 2: Marinate the chicken

1. Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
2. Place them in a bowl or resealable bag with 1 cup of Brunswick BBQ sauce.
3. Marinate for at least 30 minutes or overnight in the fridge.

Step 3: Sear the chicken

1. When ready to cook, remove the chicken from the marinade and let excess sauce drip off (reserve the marinade for basting).
2. Sear the chicken skin-side down on the center grill grate for 2-3 minutes per side until a deep char forms.
3. Move the seared chicken to the flat cooktop near the center for hotter cooking.

Step 4: Cook to perfection

1. Continue cooking on the flat top, turning occasionally, and basting with the reserved marinade.
2. Monitor internal temperature — remove the chicken when it hits 160°F (target temp is 175°F).
3. Let rest for 10 minutes before serving to allow carryover cooking to bring it to the proper temp.

Step 5: Finish and serve

1. Brush with fresh BBQ sauce before serving and serve hot off the grill.

Tips

• Use melted butter on the flat cooktop for added richness and golden caramelization.
• Always use a meat thermometer for the juiciest, safest results.
• Let your chicken rest — don’t skip this step!
• Use the central heat zone to keep your chicken crisp and juicy.
• Rotate the position of the meat if flare-ups occur near wood edges.

Variations

1. Spicy Peach Brunswick Chicken: Swap half of the BBQ sauce with peach preserves and add red chili flakes for a sweet heat balance.
2. Smoky Bourbon BBQ Chicken: Add 2 tablespoons of bourbon to the marinade for depth and smokiness.
3. Honey Mustard Brunswick Chicken: Replace Brunswick sauce with a honey mustard blend for a sweet-tart tang.
4. Herb-Infused Brunswick Chicken: Add fresh thyme and rosemary to the marinade for a farmer’s market flavor spin.
5. Pineapple Jalapeño Brunswick Chicken: Add crushed pineapple and diced jalapeños to the original marinade for sweet and spicy island notes.

Best pairings

• Grilled corn on the cob with butter on the Arteflame flat top
• Cast-iron-free baked beans slow-cooked in a skillet on the flat top
• Griddled sweet potatoes with cinnamon brown sugar
• Fresh grilled peaches for dessert
• Craft beers or iced sweet tea

Conclusion

This Virginia Brunswick BBQ Chicken recipe on the Arteflame is the perfect backyard barbecue dish that captures regional Southern charm with open-flame flair. Searing over 1,000°F and finishing on the flat griddle ensures crispy skin and juicy meat every time — no pots, no pans, no oven. Just pure flavor and simplicity.