New Hampshire Grilled Maple-Balsamic Chicken

Introduction

Bring the incredible taste of New Hampshire to your backyard with this flame-kissed Grilled Maple-Balsamic Chicken Breast. With the Arteflame grill, you’ll sear in rich flavors over the blazing-hot center grate and finish on the smooth flat cooktop for succulent perfection, every time. Let’s elevate your grilling skills with a sweet and tangy marinade using local maple syrup that caramelizes beautifully over the fire. This method ensures juicy, flavorful chicken that’s anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup pure New Hampshire maple syrup
• 1/4 cup balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tbsp unsalted butter, melted (plus more for grilling)
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh rosemary or thyme sprigs for garnish (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them at the center of the Arteflame grill.
2. Stack dry firewood on top of the napkins.
3. Light the napkins and allow the fire to build up for about 20 minutes until the center grill grate reaches 1,000°F and the cooktop hot zones vary from high to medium around the edges.

Step 2: Make the Marinade

1. In a bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, melted butter, minced garlic, salt, and pepper.
2. Place chicken breasts in a zip-top bag or bowl and pour the marinade over them. Refrigerate for at least 1 hour (up to 4 hours).

Step 3: Sear the Chicken

1. Remove chicken from the marinade and pat dry (reserve some marinade to drizzle later if desired).
2. Brush the center grill grate lightly with butter.
3. Sear the chicken on the center grill grate for 1-2 minutes per side to lock in juices and form a deep caramelized crust.

Step 4: Finish on the Flat Cooktop

1. Move the seared chicken to a medium heat zone on the flat cooktop griddle.
2. Continue cooking, flipping occasionally, until internal temperature reaches 150°F.
3. Remove from grill and let rest; chicken will rise to 165°F internally as it rests.

Step 5: Serve

1. Drizzle with reserved marinade or garnish with fresh herbs.
2. Serve hot and enjoy that crispy outside and juicy inside!

Tips

• Always let meat rest for 5-10 minutes after grilling to retain juices.
• Use the hotter zones of the flat griddle near the center for caramelization, and the outer zones for slow finishing.
• Cooking with butter on the Arteflame adds amazing flavor and helps with browning.
• Don’t burn the marinade; pat chicken dry before searing to avoid flare-ups.
• To deepen flavor, marinate the chicken the night before.

Variations

1. Spicy Maple Chicken: Add 1 tsp crushed red pepper and 1 tbsp Sriracha to the marinade for a spicy-sweet profile.
2. Garlic Herb Chicken: Replace balsamic with lemon juice and add 1 tbsp chopped fresh rosemary and thyme to the marinade.
3. Asian Fusion Chicken: Swap balsamic for soy sauce and add fresh grated ginger and a splash of sesame oil.
4. Smoky BBQ Maple Chicken: Add 2 tbsp BBQ sauce and a touch of smoked paprika to the marinade for a maple-BBQ twist.
5. Mustard & Maple Glaze: Increase the Dijon mustard to 4 tbsp for a sharper mustard-heavy flavor balanced by maple's sweetness.

Best pairings

• Grilled sweet corn brushed with maple butter on the flat top
• Flat-top seared asparagus with garlic and butter
• Grilled peach halves finished in the cooler zone for dessert
• A dry Riesling or a crisp New Hampshire craft beer
• Roasted fingerling potatoes sautéed in butter and herbs on the flat cooktop

Conclusion

Once you grill chicken the Arteflame way—high heat center sear, reverse finish on the flat top—you may never go back. Our New Hampshire Maple-Balsamic Chicken gives you a sweet, tangy, juicy result every time, with a drop-dead gorgeous caramelized crust. Whether you're cooking for family or grilling for guests, make your backyard smell like a gourmet outdoor kitchen.