Wyoming Prairie Fire Grilled Chicken

Introduction

Bring the bold, smoky flavors of Wyoming’s open prairies to your backyard with this Prairie Fire Grilled Chicken recipe. It’s a spicy, flavor-packed grilled chicken dish using cayenne, paprika, and garlic, reverse seared to perfection on the Arteflame Grill. By first locking in all the juices over the 1,000°F center grill grate and finishing it gently on the flat-top griddle, you'll get the most juicy, tender grilled chicken every time.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp melted butter (for brushing)
• 1 tbsp butter (for griddle cooking)
• Fresh chopped parsley (for garnish, optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto 3 paper napkins.
2. Place the oiled napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper and give it about 20 minutes to build a solid, hot fire.

Step 2: Prepare the Chicken

1. Pat the chicken breasts dry with a paper towel for a better sear.
2. In a small bowl, mix cayenne, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mix over both sides of each chicken breast.
4. Brush them lightly with melted butter for enhanced flavor and browning.

Step 3: Sear the Chicken

1. Place the chicken directly over the 1,000°F center grill grate.
2. Sear each side for about 1-2 minutes until a deep crust forms.

Step 4: Reverse Sear on the Flat Griddle

1. Move the seared chicken to the flat cooktop griddle surrounding the grate.
2. Add a tablespoon of butter to the griddle beneath the chicken for extra juiciness.
3. Cook chicken until internal temp hits 150°F (target is 165°F). This allows carryover cooking to finish the job off the grill.

Step 5: Rest and Serve

1. Remove chicken 15°F before ideal doneness to prevent it from overcooking.
2. Let it rest for 5 minutes while juices redistribute.
3. Sprinkle with fresh chopped parsley if desired and serve hot.

Tips

• Use a meat thermometer for perfect doneness.
• Don't overcrowd the grill to allow heat to circulate evenly.
• Use clarified butter for a higher smoke point if preferred.
• The closer to the center griddle edge, the hotter the surface - use it for faster cooking.
• Let the spice rub sit on the chicken for at least 15 minutes before grilling for deeper flavor.

Variations

1. Lemon Herb Prairie Chicken: Replace cayenne with lemon zest and add fresh rosemary and thyme for a citrus-herb grilled twist.
2. Maple Chipotle Prairie Chicken: Mix smoked paprika with chipotle powder and brush with a maple glaze during the cook for a smoky-sweet finish.
3. Garlic Parmesan Prairie Chicken: Skip cayenne and paprika, then add garlic butter and shredded parmesan during the final minutes on the griddle.
4. Tequila Lime Prairie Chicken: Add lime juice and a splash of tequila to the butter baste for southwestern sizzle.
5. Honey Mustard Prairie Chicken: Swap the dry rub with a honey mustard glaze applied just before moving to the flat cooktop.

Best Pairings

• Grilled corn on the cob with chili butter (cook on the flat top)
• Smoky baked beans
• Charred asparagus with lemon zest
• Griddled potato wedges
• Cold Wyoming amber ale or bourbon lemonade cocktail

Conclusion

This Prairie Fire Grilled Chicken is a tribute to Wyoming flair – bold, spicy, and hearty. Mastering the reverse sear on the Arteflame Grill ensures juicy, irresistible chicken every time. With easy fire-up methods and no-hassle cleanup, it’s a flavor-packed weeknight dinner or weekend showstopper meal in one go.