Vermont Maple Glazed Chicken on the Arteflame Grill

Introduction

This Vermont Maple Glazed Chicken recipe turns grilled chicken into a showstopping entree. By marinating the chicken breasts in a blend of pure Vermont maple syrup, Dijon mustard, and apple cider vinegar, then using the reverse sear method on the Arteflame Grill, you lock in an irresistible caramelized flavor and juicy texture. The Arteflame's unique 1,000°F center grill grate and flat cooktop griddle make this recipe both flavorful and beautifully grilled from edge to edge.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup pure Vermont maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter, melted
• Chopped fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire establish.
5. Wait about 20 minutes until your Arteflame grill is up to temperature—1,000°F in the center grate and ideal searing heat along the cooktop.

Step 2: Marinate the Chicken

1. In a bowl, whisk together Vermont maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
2. Place chicken breasts in a sealable plastic bag or shallow dish and pour the marinade over them.
3. Marinate in the fridge for at least 30 minutes, preferably up to 2 hours, turning occasionally for even coverage.

Step 3: Sear the Chicken

1. Remove chicken from marinade (reserve some for basting).
2. Pat chicken lightly with paper towels to remove excess marinade for better searing.
3. Add a little melted butter onto the hot center grate.
4. Place the chicken breasts onto the center grill grate for 60-90 seconds per side to sear and lock in juices.

Step 4: Reverse Sear to Finish on the Griddle

1. Move the seared chicken breasts to the flat top cooktop griddle zone closer to the outer edge.
2. Cook slowly until internal temperature reaches 150°F (remove at this point as carryover cooking will bring it to 165°F).
3. Baste with reserved marinade as the chicken finishes cooking for added flavor and glaze.

Step 5: Rest and Garnish

1. Remove chicken and let it rest for 5 minutes.
2. Garnish with freshly chopped parsley if desired.

Tips

• Use butter on the cooktop for added flavor and perfect browning.
• Always remove chicken 15°F before target doneness because the temperature continues to rise during resting.
• Grill veggies or sides simultaneously on the Arteflame’s outer cooktop zone.
• Keep reserved marinade separate to avoid contamination.
• Use a meat thermometer for precise doneness.

Variations

1. Spicy Vermont Maple Chicken: Add 1-2 tsp Sriracha or chipotle powder to the marinade for a sweet heat punch.
2. Herb-Infused Vermont Chicken: Add minced rosemary and thyme to the marinade for earthy herbal notes.
3. Bourbon Maple Chicken: Mix in 1 tbsp bourbon to the marinade for smoky richness and depth.
4. Orange Maple Glazed Chicken: Swap apple cider vinegar with orange juice and add orange zest for a citrus twist.
5. Balsamic Maple Chicken: Replace Dijon mustard with balsamic glaze for a sweet and tangy variation.

Best pairings

• Grilled sweet potatoes with a maple-butter glaze on the Arteflame cooktop
• Charred Brussels sprouts drizzled with balsamic on the outer zone of the grill
• A chilled Vermont hard cider or light amber ale
• Toasted sourdough with melted butter
• Grilled apple slices with cinnamon and brown sugar for dessert

Conclusion

Grilling this Vermont Maple Glazed Chicken on the Arteflame brings out rich depth and amazing textures. That caramelized crust meets juicy, marinated chicken for a mouthwatering meal that’s both gourmet and easy to make. With no need for pots, pans, or oven, every element is cooked over fire for natural flavor — simplified and perfected. Try this once, and you’ll want to revisit every variation.