Ohio Amish Grilled Chicken on Arteflame

Introduction

This Ohio-style Amish grilled chicken is a juicy, herb-marinated favorite, grilled to perfection using the reverse sear method on the Arteflame grill. The searing center locks in the juices while the flat top griddle cooks everything evenly. Let's bring backyard grilling up a notch—Amish-style!

Ingredients

• 4 whole chicken leg quarters (thigh + drumstick)
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1 tbsp honey
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Vegetable oil (for lighting grill)
• 3 paper napkins (for ignition)
• Firewood

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the napkins and light the napkins to ignite the wood.
3. Let the fire burn and heat the grill for about 20 minutes until the center grate hits 1,000°F and the flat steel cooktop surrounds at several heat zones.

Step 2: Prepare the Herb Marinade

1. In a bowl, combine melted butter, thyme, rosemary, parsley, minced garlic, lemon juice, honey, smoked paprika, salt, and pepper.
2. Coat the chicken quarters generously with this marinade.
3. Let marinate for at least 30 minutes, ideally 2-4 hours in the refrigerator.

Step 3: Sear the Chicken

1. Place the marinated chicken skin-side down on the center grill grate for a steakhouse-quality sear.
2. Sear for about 2-3 minutes per side until golden and crispy.

Step 4: Finish on Flat Top

1. Move the seared chicken pieces to the hotter inner zone of the flat griddle cooktop.
2. Monitor internal temperature using a meat thermometer.
3. Cook until the chicken reaches an internal temperature of 160°F (remove at 160°F as carryover cooking will bring it to the FDA-recommended 165°F).

Step 5: Rest and Serve

1. Rest the chicken for 5 minutes before serving to allow the juices to redistribute.

Tips

• Use butter for better flavor during grilling.
• Don’t skip the reverse sear; it gives you a crispy skin and evenly cooked meat.
• Rotate chicken pieces based on heat zones on the griddle for even doneness.
• The Arteflame’s solid steel surface will gently cook your meat without flare-ups.
• Always rest the chicken before slicing—it enhances tenderness.

Variations

1. Spicy Chipotle Chicken: Swap fresh herbs for chipotle powder and cayenne for a smoky heat kick.
2. Lemon-Dill Chicken: Replace rosemary and thyme with fresh dill and a touch more lemon for a citrusy dill flavor.
3. BBQ Glazed Chicken: Add your favorite Ohio-style BBQ sauce 5 minutes before removing from heat for a caramelized glaze.
4. Maple-Mustard Chicken: Mix maple syrup and whole grain mustard into the marinade for a sweet-savory profile.
5. Garlic-Parmesan Chicken: Add grated Parmesan to the butter-herb marinade and double up the garlic.

Conclusion

Using the Arteflame grill, this Ohio Amish Grilled Chicken becomes a grill master’s favorite. Juicy, crispy, and flavor-packed, it's the perfect main event for your backyard gathering. It's easy to light, easy to clean, and gives professional-grade results every time.

Best Pairings

• Grilled corn with butter and sea salt (right on the Arteflame griddle)
• Charred sweet potatoes or root vegetables
• Homemade coleslaw or vinegary potato salad
• Fresh Ohio apple cider or a crisp pilsner
• Grilled garlic bread or naan