New Mexico Chimayo Chile Honey Glazed Chicken

Introduction

Get ready to fire up your Arteflame grill and experience the bold, smoky flavors of New Mexico! This Chimayo Chile Honey Glazed Chicken recipe brings sweet heat to the grill, using the reverse searing technique on the Arteflame's ultra-hot center grate for a juicy, restaurant-quality finish. With its searing power and perfectly even flat cooktop, Arteflame gives you full control to make this dish shine—from the honey glaze caramelizing to perfection, to your sides sizzling in flavorful juices.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp butter, melted
• Salt and freshly ground black pepper, to taste
• 1 tbsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup Chimayo red chile powder
• 1/3 cup honey
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp finely minced garlic

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the bottom of your Arteflame grill.
3. Stack dry firewood on top of the napkins and ignite the paper.
4. Let the fire build and stabilize for about 20 minutes until your center grate reaches 1,000°F and the outer cooktop is hot.

Step 2: Season the chicken

1. Pat chicken thighs dry using paper towels.
2. Brush each piece lightly with melted butter.
3. Season both sides with salt, pepper, smoked paprika, cumin, garlic powder, and onion powder.

Step 3: Make the Chimayo chile honey glaze

1. In a small bowl, combine honey, Chimayo red chile powder, vinegar, lime juice, and minced garlic.
2. Mix until well blended and set aside.

Step 4: Sear the chicken

1. Place the chicken thighs skin-side down on the center grill grate for 2-3 minutes, allowing for a high-temperature sear to lock in juices.
2. Flip and sear the other side for another 2-3 minutes.

Step 5: Finish cooking on the flat griddle

1. Move the seared chicken to the flat cooktop griddle, closer to the outer edge where the temperature is lower.
2. Cook for 20-25 minutes, flipping occasionally, until internal temperature reaches 150°F.
3. When chicken is 15°F below your desired finishing temperature (target 165°F), brush generously with the Chimayo honey glaze.
4. Let the glaze caramelize for 5 more minutes on the cooktop.
5. Remove chicken and let it rest—carryover cooking will bring it to optimal doneness.

Tips

• Always use a meat thermometer to check internal temperature for perfect doneness.
• Use butter instead of oil to enhance the richness and flavor of the chicken.
• Start vegetables or sides on the outer cooktop while the chicken sears in the middle to save time.
• The Chimayo chile adds mild, earthy heat—perfectly balanced with sweet honey.
• Let the chicken rest at least 5 minutes before serving to retain juices.

Variations

1. Spicy Chipotle Glaze: Swap Chimayo chile with chipotle powder for smoky heat.
2. Maple Mustard Glaze: Replace honey with maple syrup and add a spoonful of Dijon mustard for a sweet tangy flavor.
3. Lemon Herb Glaze: Use lemon juice and zest along with rosemary and thyme for a light, fresh twist.
4. Peach Chile Glaze: Mix peach preserves with red chile powder for a sweet Southern spin.
5. Asian Fusion Glaze: Combine honey with soy sauce, ginger, and sesame oil for an umami-rich glaze.

Best pairings

• Grilled calabacitas (zucchini, corn, and chile medley) on the flat top
• Smoked pinto beans with green chile
• Cilantro lime rice cooked on a cast iron pan on the flat cooktop
• Grilled sweet potatoes with paprika
• Agave margaritas or a cold Mexican lager

Conclusion

This New Mexico Chimayo Chile Honey Glazed Chicken recipe is a flavor-packed journey, made even more impressive on your Arteflame grill. Reverse searing ensures juicy, tender meat and the flat top griddle gives the glaze that perfect caramelized finish without charring. With no mess and minimal clean-up, your Arteflame creates a grilling experience that’s just as beautiful as it is efficient.