Smoky Nevada BBQ Chicken on the Arteflame Grill

Introduction

This Smoky Nevada BBQ Chicken is all about bold, smoky mesquite flavors and perfectly grilled, juicy bone-in chicken. Thanks to the high-heat searing ability and even cooking zones of the Arteflame grill, your chicken gets that steakhouse-quality sear and a deep barbecue flavor without any burning. Using buttery richness and the reverse searing method, we achieve tender, flavorful chicken grilled entirely on the Arteflame’s center grate and circular flat cooktop—without the need for lids, ovens, or additional pans. Let's fire it up and bring out the best Nevada backyard grilling has to offer.

Ingredients

• 8 bone-in, skin-on chicken thighs or drumsticks
• 1 1/2 cups mesquite-style BBQ sauce (your favorite homemade or store-bought)
• 3 tablespoons unsalted butter (for grilling)
• Salt and freshly ground black pepper to taste
• 1 teaspoon smoked paprika (optional for more smoky depth)
• Firewood for Arteflame grill
• 3 paper napkins
• 1 tablespoon vegetable oil (for lighting the grill)

Instructions

Step 1: Get the Arteflame Ready for Grilling

1. Soak 3 paper napkins in vegetable oil.
2. Place the napkins inside the Arteflame grill basin.
3. Stack seasoned firewood on top of the napkins and light the paper.
4. Allow the fire to burn for approximately 20 minutes until the grill grate reaches high searing temperatures (over 1,000°F in the center).

Step 2: Marinate the Chicken

1. Place chicken pieces in a bowl or zip-seal bag.
2. Add the mesquite BBQ sauce, reserving 1/4 cup for basting.
3. Optionally, add smoked paprika for more depth.
4. Marinate for at least 30 minutes or up to 2 hours refrigerated.

Step 3: Sear the Chicken

1. Pat the chicken dry slightly to avoid excess marinade burning at high heat.
2. Season with salt and pepper.
3. Place the chicken skin-side down on the center grate of the Arteflame grill to sear for 2-3 minutes per side until a rich crust forms.

Step 4: Reverse Sear to Cook Through

1. Move seared chicken to the flat cooktop griddle, closer to the outer edge to use a lower heat zone for gentle cooking.
2. Baste chicken with reserved BBQ sauce while it cooks.
3. Add butter onto the griddle and let it sizzle under the chicken for buttery flavor infusion.
4. Cook until chicken reaches an internal temp of 165°F. Remove it from the grill at 150°F to allow carryover cooking to finish the job.

Step 5: Rest and Serve

1. Let the chicken rest on a cutting board loosely tented in foil for 10 minutes.
2. Serve hot, optionally with more warmed BBQ sauce spooned over top.

Tips

• Use bone-in chicken for maximum juiciness and flavor.
• Monitor grill zones—center is hottest, outer edge ideal for longer cooking.
• Butter adds a rich, golden sear without ever burning thanks to the Arteflame’s solid steel surface.
• Always let the meat rest to keep juices locked in before cutting.
• Keep a meat thermometer nearby to check internal temps easily.

Variations

1. Nevada Honey BBQ Chicken: Swap mesquite sauce for a smoky honey BBQ glaze and add a dash of cayenne for sweet heat.
2. Nevada Chipotle-Lime Chicken: Add chipotle peppers in adobo and lime juice to the marinade for a bold, zesty flavor.
3. Garlic Herb Nevada Chicken: Ditch the BBQ sauce and use a marinade of butter, fresh rosemary, garlic, and lemon zest.
4. Spicy Bourbon BBQ Chicken: Mix your BBQ sauce with a splash of bourbon and red pepper flakes for a smoky kick.
5. Nevada Pineapple BBQ Chicken: Add pineapple juice and chunks to the marinade for a tropical twist on smoky chicken.

Best Pairings

• Grilled corn with chili butter on the flat top cooktop
• Butter-seared sweet potato rounds cooked on the outer edge
• Arteflame flat-top grilled garlic bread
• Fresh coleslaw or tangy pickled vegetables
• A bold Zinfandel or smoky bourbon cocktail

Conclusion

There’s nothing quite like Smoky Nevada BBQ Chicken hot off the Arteflame. With bold seasoning and the magic of open-flame reverse searing on the Arteflame grill, you get golden char on the outside and succulent juiciness within. Whether it's summer Saturdays or weeknight grilling, this recipe is easy, delicious, and totally unforgettable.