New Mexico Chile Marinated Grilled Chicken

Introduction

If you're ready to elevate your grilling game with bold Southwestern flavors, this New Mexico Chile Marinated Grilled Chicken cooked on the Arteflame Grill is a must-try. We're using both red and green chile sauces to marinate the chicken, which adds rich flavor and color. Thanks to the high-heat searing power of the Arteflame center grill grate and the even heat of the surrounding flat cooktop, we lock in juices and perfect the doneness using the reverse sear method. Let’s get grilling!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup New Mexico red chile sauce
• 1/2 cup New Mexico green chile sauce
• 2 tablespoons lime juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons melted butter (for cooktop)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oiled napkins in the fire bowl of your Arteflame Grill.
3. Stack dry firewood over the napkins in a teepee shape.
4. Light the napkins and let the grill heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Marinate the Chicken

1. In a bowl, combine red chile sauce, green chile sauce, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
2. Place chicken breasts in a shallow dish or ziplock bag and pour marinade over them.
3. Refrigerate and marinate for at least 2 hours (best overnight).

Step 3: Sear the Chicken on the Center Grate

1. Remove chicken from marinade, letting excess drip off.
2. Sear each chicken breast on the center grill grate for 1-2 minutes per side to get steakhouse-quality grill marks and lock in juices.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the seared chicken to the flat cooktop griddle to finish cooking using the reverse sear method.
2. Baste occasionally with melted butter to enhance flavor and keep moist.
3. Cook until internal temperature reaches 150°F, then remove from grill (target is 165°F final temp).

Step 5: Rest and Serve

1. Let chicken rest for 5–10 minutes to allow juices to redistribute and finish cooking.
2. Slice and serve with your favorite sides straight from the Arteflame griddle.

Tips

• Always remove the chicken when the internal temp is 15°F below your target to ensure perfect doneness.
• Use butter rather than oil for richer flavor on the griddle.
• Grill vegetables or tortillas on the outer flat top while the meat cooks.
• Keep high-heat ingredients near the center and delicate foods toward the outer cooktop zone.
• Make extra marinade for brushing on while cooking—but never reuse raw marinade.

Variations

1. Smoky Chipotle Chicken: Substitute chipotle chile sauce for green chile for a smoky heat and earthy flavor.
2. Lime Cilantro Chicken: Use a lime juice, cilantro, and jalapeño blend to marinate instead of chile sauces for a zesty brightness.
3. Ancho-Maple Chicken: Blend ancho chile powder and maple syrup into the marinade for sweet heat and gorgeous caramelization.
4. Chile Adobo Chicken: Marinate with adobo sauce and a touch of brown sugar for deep, smoky flavor with a touch of sweetness.
5. Creamy Green Chile Chicken: Mix in sour cream to the green chile marinade for a creamier finish and just the right amount of heat.

Best pairings

• Grilled corn with lime butter on the flat top cooktop
• Fire-roasted poblano mac & cheese
• Flat grilled chili-lime sweet potatoes
• Smoky black bean salad
• Fresh mango-avocado salsa

Conclusion

With the Arteflame Grill, you can masterfully craft restaurant-quality New Mexico Chile Marinated Chicken right in your backyard. The potent chile marinade, high-heat searing center, and precision flat griddle give you total control for juicy, flavor-packed results every time.