Grilled Chicken Thighs on the Arteflame Grill
Juicy, flavorful, and perfectly seared, these grilled chicken thighs are a must-try for any BBQ lover. With a crispy exterior and tender, juicy interior, these thighs get the perfect balance of flavor from the reverse searing method on the Arteflame grill.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 2 tbsp unsalted butter (for grilling)
- Fresh lemon wedges (for serving)
For the Grill
- Vegetable oil (for starting the fire)
Instructions
1. Fire Up the Grill
Start by prepping the Arteflame grill. Pour some vegetable oil on three paper napkins, place them in the grill, and stack firewood on top. Light the napkins and let the grill heat up for about 20 minutes until it's ready for cooking.
2. Season the Chicken Thighs
Rub the chicken thighs with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, thyme, cayenne (if using), salt, and pepper. Make sure the seasoning is distributed well under the skin for maximum flavor.
3. Sear on the Center Grill Grate
Once the grill is hot, place the chicken thighs skin-side down on the center grate to sear over high heat for about 3-4 minutes per side. This will crisp up the skin and lock in the juices.
4. Move to the Flat Cooktop
After searing, move the thighs to the outer flat cooktop to finish cooking. Position them toward the edge of the cooktop, where the temperature is lower, to cook them through slowly. Continue grilling for about 15-20 minutes, flipping occasionally.
5. Butter Baste
Melt butter on the flat cooktop and use it to baste the chicken thighs as they cook. This adds extra richness and helps create a beautiful, crispy finish.
6. Check the Internal Temperature
Remove the chicken thighs from the grill when the internal temperature reaches 160°F. Let them rest off the heat for a few minutes, during which time they’ll rise to the perfect 165°F.
7. Garnish and Serve
Serve the chicken thighs with fresh lemon wedges for an added burst of flavor.
Tips
- Skin-on chicken thighs: Keeping the skin on while grilling adds flavor and helps retain moisture. Searing the skin crisps it up nicely.
- Heat zones: Use the edge of the flat top cooktop to finish cooking the thighs slowly after searing, preventing them from drying out.
- Butter baste: Adding butter while grilling elevates the flavors, making the skin even more deliciously crispy.
Conclusion
Grilled chicken thighs on the Arteflame grill are a fantastic combination of crispy skin, juicy meat, and deep, smoky flavor. This recipe highlights the beauty of reverse searing, which ensures perfect results every time.
5 Variations of Grilled Chicken Thighs
- Lemon Herb Chicken Thighs: Marinate the thighs in lemon juice, olive oil, garlic, and fresh herbs like rosemary and thyme for a bright, fresh flavor.
- Honey Mustard Thighs: Glaze the thighs with a mix of honey, Dijon mustard, and a bit of soy sauce for a sweet, tangy finish.
- Spicy BBQ Thighs: Swap out the seasoning for your favorite BBQ rub and baste with a spicy BBQ sauce in the last few minutes of grilling.
- Teriyaki Chicken Thighs: Marinate in a teriyaki sauce made of soy sauce, ginger, garlic, and brown sugar for a sweet and savory twist.
- Mediterranean Thighs: Season with oregano, cumin, and garlic, then serve with a drizzle of olive oil and a squeeze of fresh lemon.
Best Pairings
- Grilled asparagus with a touch of garlic butter
- Roasted potatoes with rosemary and olive oil
- Fresh mixed greens salad with balsamic vinaigrette
- A crisp Sauvignon Blanc or light beer
