Perfect Grilled Chicken on the Arteflame Grill: Recipe + Top 10 Tips
Grilling chicken on the Arteflame grill ensures juicy, flavorful meat with a beautiful sear. By using the center grate for searing and the flat cooktop for slow cooking, you can achieve perfect results every time. Whether you're grilling boneless chicken breasts or bone-in thighs, this recipe combined with pro tips will elevate your grilling game.
Ingredients:
- 4 boneless, skinless chicken breasts (or bone-in thighs for extra flavor)
- 3 tablespoons butter (melted)
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Instructions:
1. Fire Up the Arteflame Grill
Prepare your Arteflame grill by soaking three paper napkins in vegetable oil, placing them in the grill, and stacking firewood on top. Light the grill and let it heat for 20 minutes.
2. Prep the Chicken
In a small bowl, mix melted butter, garlic, lemon juice, smoked paprika, oregano, salt, and pepper. Brush the chicken breasts with this mixture, coating them evenly.
3. Sear the Chicken
Place the chicken on the center grill grate, where the heat is hottest, to get a quick sear. Grill each side for 2-3 minutes until the outside is golden brown.
4. Finish Cooking on the Flat Cooktop
Move the chicken to the flat cooktop surrounding the center grate to finish cooking. This allows for even, controlled cooking without drying out the meat. Cook the chicken until the internal temperature reaches 160°F for breasts (175°F for thighs).
5. Rest and Serve
Remove the chicken from the grill when it's about 15°F below your target temperature. Let it rest for 5-10 minutes; the carryover cooking will bring it up to the perfect doneness. Garnish with fresh parsley and serve with lemon wedges.
Top 10 Tips for Grilling Chicken:
1. Preheat the Grill Properly
Allow your Arteflame grill to heat up for at least 20 minutes to ensure even cooking. The center grate should be hot for searing, and the outer flat cooktop should be at moderate heat for finishing the chicken.
2. Use a Meat Thermometer
For perfectly cooked chicken, use a meat thermometer. Chicken breasts should reach 165°F, while thighs can go to 175°F. Remove the chicken from the grill when it's about 15°F below these targets, as the meat will continue cooking while resting.
3. Brine or Marinate for Extra Juiciness
Brining your chicken in salted water for 30 minutes before grilling adds moisture and helps prevent drying out. If you prefer marinating, give the chicken at least 1-2 hours in a marinade with an acid like lemon juice or vinegar to tenderize the meat.
4. Use Butter Instead of Oil
Butter adds richness and flavor to grilled chicken. It also helps develop a beautiful golden-brown sear on the outside without burning. Melted butter combined with herbs, spices, or garlic creates a flavorful basting mixture.
5. Don’t Overcrowd the Grill
Leave space between the chicken pieces on the grill. Overcrowding lowers the grill temperature and can result in uneven cooking. Space allows heat to circulate properly for even browning and internal cooking.
6. Sear First, Then Move to Indirect Heat
Always start by searing the chicken over the hottest part of the grill (the center grate on an Arteflame). Once it has a nice golden-brown crust, move it to the flat cooktop for gentle cooking until it reaches the desired doneness.
7. Avoid Constant Flipping
Resist the urge to flip the chicken too often. Let one side cook fully before flipping (about 2-3 minutes per side for a sear). Constant flipping prevents the chicken from developing a nice char and could cause it to stick to the grill.
8. Use the Different Heat Zones
The Arteflame grill has different heat zones, with the center being the hottest and the outer edges cooler. Use this to your advantage by searing meat in the center, then moving it to the edges for slower cooking to ensure the inside is juicy and cooked through.
9. Let the Chicken Rest
After removing the chicken from the grill, let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist chicken when sliced.
10. Cut Against the Grain
When slicing grilled chicken, always cut against the grain. This shortens the muscle fibers, making the chicken more tender and easier to chew.
Variations:
- Honey Mustard Grilled Chicken: Swap the butter mixture for a honey-mustard glaze made with honey, Dijon mustard, and a splash of soy sauce.
- BBQ Chicken: Use your favorite barbecue sauce to baste the chicken while grilling for a smoky, sweet flavor.
- Spicy Cajun Chicken: Season the chicken with a Cajun spice blend for a bold, spicy kick.
- Herb-Lemon Chicken: Add fresh thyme, rosemary, and lemon zest to the butter mixture for a zesty, herb-infused flavor.
- Garlic Parmesan Chicken: Mix garlic powder and Parmesan cheese into the butter for a savory, cheesy coating.
Best Pairings:
- Grilled vegetables like asparagus, bell peppers, or zucchini
- Grilled corn on the cob
- A light salad with vinaigrette
- Roasted potatoes or potato salad
