Grilled Chicken with Oklahoma Mop Sauce

Introduction

Grilling chicken with a bold Oklahoma-style mop sauce brings the deep flavors of traditional BBQ to life. On the Arteflame grill, this dish shines—thanks to the unique reverse sear method and flat top cooktop that never burns but always caramelizes to perfection. The mop sauce keeps the chicken juicy, and repeated basting builds unbeatable flavor.

Ingredients

• 8 bone-in, skin-on chicken thighs or drumsticks
• 1/2 cup apple cider vinegar
• 1/4 cup yellow mustard
• 1/4 cup butter (melted)
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Butter for grilling
• Vegetable oil and napkins for lighting the grill
• Firewood for the Arteflame grill

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them at the base of the Arteflame grill.
2. Stack firewood over the napkins.
3. Ignite the paper napkins and let the fire build. Within about 20 minutes, the grill will be ready for searing and cooking.

Step 2: Prepare the Mop Sauce

1. In a bowl, mix apple cider vinegar, yellow mustard, melted butter, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, and cayenne pepper.
2. Stir until fully combined and set aside for basting.

Step 3: Sear the Chicken

1. Season chicken with salt and pepper.
2. Place the chicken skin-side down onto the center grill grate of the Arteflame, which reaches over 1,000°F for a perfect sear.
3. Sear for 2-3 minutes per side to lock in juices and create a golden crust.

Step 4: Finish on the Cooktop

1. Move the seared chicken to the flat griddle cooktop surrounding the grate.
2. Position the chicken closer to the center for higher heat or further out for slower cooking.
3. Baste the chicken every 5 minutes with the mop sauce, turning occasionally.
4. Cook until internal temperature reaches 160°F. (Remove from grill when internal temp hits 150°F, as it will continue to rise.)

Step 5: Serve

1. Let chicken rest for 5 minutes before serving.
2. Drizzle with a final brush of mop sauce and serve hot.

Tips

• Use butter on the cooktop instead of oil for a richer flavor and even caramelization.
• Keep the mop sauce warm at the edge of the flat cooktop in a small metal container.
• Use the heat zones on the Arteflame to control the rate at which the chicken finishes cooking.
• Always remove meat from the grill 15°F below the target temp to allow carryover cooking.
• Clean-up is minimal—just scrape down the griddle while it's still warm.

Variations

1. Spicy Oklahoma Chicken: Add 1 tbsp hot sauce and extra cayenne to the mop sauce for a fiery kick.
2. Honey Bourbon Version: Replace brown sugar with honey and add 1 tbsp bourbon to the mop sauce for sweetness and depth.
3. Herb-Lemon Zest Chicken: Add lemon zest and chopped fresh thyme to the mop sauce for a citrusy-herbial twist.
4. Tennessee Whiskey Style: Add 2 tbsp Jack Daniel’s whiskey to the mop sauce and reduce the mustard to let the whiskey shine.
5. Smoky Chipotle Chicken: Incorporate 1 tsp chipotle powder and 1 tbsp adobo sauce into the mop for a smoky-sweet heat.

Best pairings

• Grilled corn with garlic butter on the flat cooktop
• Charred sweet potatoes with cinnamon sugar
• Crunchy coleslaw
• Chilled IPA or smoky bourbon cocktail
• Grilled peach halves drizzled with honey for dessert

Conclusion

This Grilled Chicken with Oklahoma Mop Sauce is bursting with bold flavor, juicy texture, and smoky aromas thanks to the unique technique of grilling on the Arteflame. From start to finish, this is a true backyard BBQ that delivers big taste without the mess—and with total style.