Pennsylvania Amish BBQ Chicken on the Arteflame

Introduction

Experience the rich, sweet, and tangy flavor of authentic Amish-style BBQ Chicken — reverse-seared to juicy perfection on the Arteflame grill. This Pennsylvania-inspired grilling recipe locks in flavor with a steakhouse-quality sear and finishes low and slow on the smooth griddle surface. Enjoy this flavor-packed dish made entirely on your Arteflame, ideal for your next backyard cookout.

Ingredients

• 4 bone-in, skin-on chicken thighs and/or drumsticks
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center fire bowl of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the flat cooktop gets evenly hot.

Step 2: Prepare the Amish BBQ Sauce

1. In a bowl, mix ketchup, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Stir until well combined and set aside half the sauce for brushing during grilling.

Step 3: Marinate the Chicken

1. Coat the chicken pieces in half of the BBQ sauce.
2. Let it sit covered in the fridge for at least 1 hour or overnight for deeper flavor.

Step 4: Sear the Chicken

1. Place the chicken pieces skin-side down on the center grill grate directly over the flame.
2. Sear each side for about 2–3 minutes until you get a golden-brown crust.

Step 5: Finish on the Flat Top

1. Move the seared chicken to the flat griddle area of the Arteflame to cook through with indirect heat.
2. Apply butter to the flat top before placing the chicken to enhance flavor.
3. Cook until internal temperature reaches 165°F, but remove from the grill at 150°F to allow carryover cooking to finish it off.
4. Brush the chicken with reserved BBQ sauce in the last 5 minutes of grilling for a glossy finish.

Step 6: Rest and Serve

1. Let the chicken rest for 5–7 minutes off the heat before serving. This helps the juices redistribute for extra tenderness.

Tips

• Use the inside ring of the flat top closer to the center grate for medium heat, and the outer ring for gentle cooking or keeping food warm.
• Always reserve a portion of your BBQ sauce for brushing to avoid cross-contamination with raw chicken.
• Use a meat thermometer to ensure perfectly cooked chicken—always remove at 150°F and let it rest to reach 165°F.
• For deeper grill flavor, let the chicken marinate overnight.
• Use real firewood for best smoke flavor; fruit woods like apple or cherry add a sweet note.

Variations

1. Spicy Amish BBQ Chicken: Add 1 tsp cayenne pepper and 1 tbsp hot sauce to the BBQ marinade for a spicier kick.
2. Maple Mustard BBQ Chicken: Replace brown sugar with maple syrup and use Dijon mustard for a deeper Pennsylvania flavor.
3. Herbed Garlic BBQ Chicken: Add 1 tbsp chopped fresh thyme and rosemary along with minced garlic to the marinade.
4. Lemon-Honey BBQ Chicken: Add juice and zest of one lemon and 2 tbsp honey to the sauce for a citrus-sweet twist.
5. Smoky Bourbon BBQ Chicken: Add 2 tbsp bourbon and an extra dash of smoked paprika to the sauce for a bold, smoky flavor.

Conclusion

This Pennsylvania Amish BBQ Chicken recipe is a backyard classic enhanced by the unique cooking power of the Arteflame grill. Reverse searing locks in juiciness while the flat cooktop ensures even cooking without ever burning your food. It's a rich, satisfying dish your guests won’t stop talking about—grilled completely without a single pan or oven.

Best pairings

• Grilled corn on the cob with butter and smoked paprika
• Cast iron skillet green beans cooked on the Arteflame griddle
• Homemade coleslaw with apple cider vinaigrette
• Grilled sweet potatoes with cinnamon butter
• Chilled Pennsylvania Dutch potato salad