West Virginia Honey BBQ Chicken Thighs on Arteflame

Introduction

Get ready to impress with juicy Honey BBQ Chicken Thighs grilled to perfection over an open fire on your Arteflame grill. With a sweet and tangy glaze, this recipe uses high heat searing to lock in flavor and finishes on the flat cooktop for unbeatable tenderness. Perfect for backyard summer cookouts or a weeknight dinner, this West Virginia-inspired barbecue favorite brings smoky boldness and sticky-sweet satisfaction to your plate.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Salt and freshly cracked black pepper
• 1 tbsp garlic powder
• 2 tbsp unsalted butter (for grilling)
• 1/2 cup honey
• 1/2 cup your favorite BBQ sauce (sweet and tangy preferred)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika

Instructions

Step 1: Fire up your Arteflame Grill

1. Take three paper napkins and pour a small amount of vegetable oil on each.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins, creating a small teepee structure.
4. Light the paper and let the grill heat for about 20 minutes.
5. Once the center grill grate reaches about 1,000°F, you're ready to cook.

Step 2: Prepare the Chicken Thighs

1. Pat the chicken thighs dry with paper towels.
2. Season both sides with salt, black pepper, and garlic powder.

Step 3: Sear the Chicken

1. Add a dab of butter to the center grill grate.
2. Place the chicken thighs skin-side down on the center grill grate to sear for 2-3 minutes until the skin is crispy and golden.
3. Flip and sear the other side for another 2 minutes.

Step 4: Move to Cooktop and Finish Cooking

1. Transfer the seared thighs to the flat top cooktop near the center (medium-high heat zone).
2. Continue cooking slowly, turning occasionally, until internal temp reaches 165°F (remove from grill at 150°F, as it will continue to cook).

Step 5: Make the Honey BBQ Glaze

1. On the cooler side of the cooktop, combine honey, BBQ sauce, Dijon mustard, vinegar, and smoked paprika.
2. Simmer until thick and sticky, about 5-7 minutes, stirring frequently.

Step 6: Glaze and Sizzle

1. Brush glaze over the chicken thighs generously during the last few minutes of cooking.
2. Allow it to caramelize slightly without burning, then remove from grill.

Tips

• Always let your chicken rest for 5-10 minutes after grilling to keep it juicy.
• Remove the chicken when it hits 150°F internal temperature—carryover cooking brings it to perfection.
• Use butter for searing, not oil—you'll get richer, deeper flavor.
• Use different heat zones around the flat top to manage doneness.

Variations

1. Spicy Chipotle BBQ Thighs: Add 2 tsp chipotle in adobo to the glaze for a smoky heat kick.
2. Maple Bourbon Twist: Sub honey with maple syrup and add 2 tbsp bourbon for a richer, deeper flavor.
3. West Virginia Apple BBQ: Replace the vinegar with apple cider and stir in 2 tbsp grated fresh apple for a fruity tang.
4. Korean Style Glaze: Mix BBQ sauce with gochujang, soy sauce, and sesame oil for a sweet-heat Asian profile.
5. Lemon Herb Glaze: Sub honey with rosemary honey and add lemon zest for a bright and herbal taste.

Best pairings

• Grilled corn on the cob with butter and sea salt
• Sweet potato wedges seared on the flat top
• Chilled coleslaw with apple cider vinaigrette
• Grilled peaches or pineapple with cinnamon sugar
• Iced sweet tea or cold West Virginia craft lager

Conclusion

This West Virginia Honey BBQ Chicken Thighs recipe hits every note—smoky, sweet, tangy, and juicy. Thanks to the Arteflame grill’s high-heat searing and multi-zone cooking, you’ll lock in all the flavor and finish to juicy perfection. Whether you're cooking for family or guests, impress them with mouthwatering chicken done right under the open sky.