Michigan Street-Style Grilled Chicken

Introduction

Experience the bold, Middle Eastern-inspired flavors of Detroit's street-style grilled chicken with this easy-to-follow recipe. Using the Arteflame grill allows for an incredible steakhouse-quality sear at 1,000°F while locking in all the juices. After achieving the perfect sear, the chicken is gently cooked to perfection on the flat cooktop, ensuring a tender, juicy bite every time. Get ready to grill like a pro and bring Michigan’s famous street-style chicken to your backyard!

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tablespoons unsalted butter (for grilling)
• 2 tablespoons plain Greek yogurt
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon chopped fresh parsley (for garnish)
• 1 teaspoon sumac (optional, for authentic flavor)

Instructions

Step 1: Prepare the grill

• Pour some vegetable oil onto three paper napkins and place them in the grill.
• Stack firewood over the soaked napkins.
• Light the napkins and let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Marinate the chicken

• In a bowl, mix Greek yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, black pepper, and cayenne (if using).
• Add the chicken thighs and coat them evenly with the marinade.
• Let the chicken marinate while the grill gets hot, or refrigerate for up to 2 hours for deeper flavor.

Step 3: Sear the chicken

• Place the marinated chicken thighs onto the center grill grate.
• Sear them for 1-2 minutes per side to lock in the juices.

Step 4: Cook to perfection

• Move the seared chicken thighs to the flat cooktop griddle.
• Add a small amount of butter around the chicken for extra flavor.
• Cook them on medium heat zones until they reach an internal temperature of 150°F.
• Remove from the grill; the internal temperature will continue to rise to 165°F while resting.

Step 5: Garnish and serve

• Let the chicken rest for 5 minutes.
• Garnish with fresh chopped parsley and a sprinkle of sumac.
• Serve hot and enjoy!

Tips

• Letting the chicken rest allows juices to redistribute, ensuring a juicy bite.
• Using butter instead of oil enhances flavor and gives a beautiful golden sear.
• Use the hottest part of the griddle for quick searing and cooler zones for gradual cooking.
• Sumac adds a tangy, lemony flavor that complements the Middle Eastern spices.
• Always remove the chicken when it’s about 15°F below the target temperature, as carryover cooking will finish the job.

Variations

• Spicy Harissa Chicken: Add 1 tablespoon of harissa paste to the marinade for an extra kick.
• Herb-Infused Chicken: Mix in 1 teaspoon of ground za’atar and an extra tablespoon of fresh rosemary.
• Garlic-Lemon Chicken: Increase lemon juice to 3 tablespoons and add an extra clove of garlic for a bright, zesty taste.
• Yogurt-Tahini Chicken: Replace 1 tablespoon of Greek yogurt with tahini for a nutty, creamy flavor.
• Honey-Glazed Chicken: Drizzle with a teaspoon of honey right before serving for a touch of sweetness.

Best Pairings

• Warm pita bread
• Grilled vegetables (zucchini, peppers, eggplant)
• Creamy garlic sauce
• Fresh tabbouleh salad
• Chilled tahini yogurt dip
• Rice pilaf with toasted almonds

Conclusion

Now you can master Michigan’s Detroit-style grilled chicken on your Arteflame Grill. The unique searing power and even heat distribution ensure the juiciest, most flavorful chicken every time. Serve this with your favorite sides and prepare to impress your guests!