Washington Applewood Grilled Chicken

Introduction

This Washington Applewood Grilled Chicken is bursting with mild, smoky flavors and juicy tenderness thanks to the Arteflame grill's high-heat sear and versatile flat griddle cooktop. Harnessing the unique flavor of applewood, this dish is both rustic and refined—perfect for backyard gatherings or a memorable dinner under the stars.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 2 tablespoons unsalted butter (softened)
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• Applewood firewood or chips for smoke flavor
• Vegetable oil (for lighting 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 on three paper napkins and place them in the center of the Arteflame grill.
2. Stack applewood over the napkins to create a teepee shape.
3. Light the napkins and let the fire establish itself—this takes about 20 minutes.
4. Allow the center grill grate to reach over 1,000°F to prepare it for high-heat searing.

Step 2: Prepare the Chicken

1. Pat chicken thighs dry with a paper towel.
2. In a small bowl, mix salt, pepper, paprika, and garlic powder.
3. Evenly season the chicken on both sides with the dry rub.
4. In another small bowl, mix butter, Dijon mustard, brown sugar, and apple cider vinegar to create a baste.

Step 3: Sear the Chicken

1. Place the chicken thighs skin-side down on the center grill grate for searing.
2. Sear each side for 2–3 minutes to lock in the juices and get a golden-brown crust.

Step 4: Reverse Sear on the Flat Top Cooktop

1. Move seared chicken thighs to the hotter inner ring of the flat cooktop griddle.
2. Brush with butter baste and cook slowly until internal temp reaches 150°F.
3. Rotate the thighs occasionally and baste each time to build layers of flavor.
4. Once the internal temp reaches 150°F, remove from the grill and rest.
5. Let rest for 10 minutes as the meat will come up to the target temp of 165°F.

Tips

• Always sear over the center grill grate first to lock in flavor and juices.
• Use butter for grilling instead of oil for enhanced flavor and golden color.
• Use the hotter zones near the center for searing, cooler outer zones for slow cooking.
• Always rest the meat after removing it from the grill to allow juices to redistribute.
• Brush and baste as you cook for added moisture and flavor depth.

Variations

1. Spicy Chipotle Applewood Chicken: Add 1 tsp chipotle chili powder to the rub, and baste with honey and lime.
2. Maple Mustard Glazed Chicken: Swap brown sugar with maple syrup and Dijon with hot mustard for a sweet-heat twist.
3. Rosemary Garlic Chicken: Infuse the butter with minced garlic and fresh rosemary for an herbaceous flavor profile.
4. Bourbon Applewood Chicken: Add a splash of bourbon to the baste for a rich, smoky caramel flavor.
5. Lemon Herb Chicken: Use lemon zest and juice instead of vinegar, and fresh thyme in the rub for a zesty lift.

Best pairings

• Grilled corn with lime butter
• Roasted sweet potatoes on the cooktop
• Apple kale salad with cider vinaigrette
• A chilled glass of Chardonnay or hard apple cider
• Grilled peaches with honey for dessert

Conclusion

Grilling this Washington Applewood Chicken on the Arteflame isn’t just about cooking—it’s about creating a culinary experience. From the high-heat sear to the gentle finish on the griddle, every bite is packed with flavor. When you use the right wood and the right grill, even simple ingredients shine.