Tennessee Whiskey BBQ Chicken on the Arteflame

Introduction

Fire up your Arteflame grill and bring Tennessee flavor to your backyard with this Jack Daniel’s infused BBQ chicken. It’s savory, sweet, smoky, and grilled to juicy perfection using reverse searing for unbeatable flavor. Perfect for grill lovers who want every dish to look as good as it tastes.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ketchup
• 1/2 cup Jack Daniel’s Tennessee Whiskey
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter (for grilling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the grill is hot and glowing.

Step 2: Make the Tennessee Whiskey BBQ Sauce

1. In a medium bowl, combine ketchup, Jack Daniel’s, apple cider vinegar, brown sugar, Worcestershire, Dijon mustard, paprika, garlic powder, black pepper, and salt.
2. Mix until smooth and set aside.

Step 3: Marinate the Chicken

1. Place chicken breasts in a large Ziploc bag or shallow dish.
2. Pour about half the BBQ sauce over the chicken and coat evenly.
3. Seal and refrigerate for at least 2 hours, preferably overnight.

Step 4: Sear the Chicken

1. Remove chicken from marinade and let it come to room temperature for 20–30 minutes.
2. Add a tablespoon of butter to the center grill grate of the Arteflame.
3. Place the chicken breasts on the center grate and sear each side for 1–2 minutes to lock in juices.

Step 5: Reverse Sear on the Flat Cooktop

1. Move the seared chicken to the flat griddle cooktop surrounding the center grate.
2. Baste each piece with more BBQ sauce using a brush.
3. Let chicken cook slowly, turning occasionally and basting, until internal temperature reaches 150°F.
4. Remove from the grill. The internal temp will rise to 165°F as the meat rests.

Step 6: Serve and Enjoy

1. Let the chicken rest for 5–10 minutes before slicing.
2. Brush with remaining BBQ sauce and serve hot.

Tips

• Always monitor internal temperature with a meat thermometer for best results.
• Use the hot zones near the center for faster cooking and outer zones for keeping food warm.
• Brush the flat cooktop with butter before cooking to boost flavor and prevent sticking.
• Never use a lid—Arteflame’s open-air design is ideal for achieving charred perfection while cooking evenly.
• Remove chicken at 150°F to account for carryover cooking.

Variations

• Spicy Tennessee BBQ Chicken: Add 1 teaspoon cayenne pepper and 2 tablespoons hot sauce to the marinade for a spicy kick.
• Honey Whiskey BBQ Chicken: Swap brown sugar for 1/4 cup honey for a sticky-sweet glaze.
• Smoky Chipotle BBQ Chicken: Replace smoked paprika with chipotle powder and add 1 minced chipotle pepper for a smoky depth.
• Peach Tennessee BBQ Chicken: Add 1/4 cup peach preserves to the sauce for a sweet-fruity twist that pairs amazingly with the whiskey.
• Mustard Whiskey BBQ Chicken: Double the Dijon mustard and halve the ketchup for a zesty, tangy version of the sauce.

Conclusion

The Arteflame grill and reverse sear method makes this Tennessee Whiskey BBQ Chicken juicy, flavorful, and unforgettable. Grilled entirely on the Arteflame's unique surface, you get steakhouse quality sear without burning anything. It’s BBQ at its finest, with bold Tennessee character in every bite.

Best Pairings

• Grilled corn with butter and smoked paprika on the Arteflame flat top
• Roasted sweet potato wedges grilled on the outer edge
• Warm bacon potato salad cooked on the griddle
• Smoked bourbon baked beans
• Cold Tennessee whiskey lemonade