New York Maple Glazed Grilled Chicken

Introduction

This New York Maple Glazed Grilled Chicken recipe brings out the bold flavors of upstate New York by combining pure local maple syrup with high-heat searing. We’ll be using the versatile Arteflame Grill, which allows us to sear the chicken on its 1,000°F center grill grate before finishing it to juicy perfection on the surrounding flat cooktop using the reverse searing method. Every element of this dish, from the glaze to the grilling technique, is designed to maximize flavor and deliver a stunning meal with minimal cleanup.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup New York maple syrup
• 2 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for griddle)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the grill and soak them with a bit of vegetable oil.
2. Stack your firewood neatly above the oil-soaked napkins.
3. Light the napkins and allow the fire to burn until the grill is ready—about 20 minutes.

Step 2: Prepare the Maple Glaze

1. In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, apple cider vinegar, smoked paprika, salt, and pepper.
2. Set aside half of the glaze for basting later.

Step 3: Sear the Chicken

1. Place the chicken breasts on the center grill grate once it reaches around 1,000°F.
2. Sear each side for 1–2 minutes to get a beautiful crust and lock in the juices.

Step 4: Move Chicken to the Flat Griddle Cooktop

1. Add butter to the flat griddle near the hotter center area.
2. Transfer seared chicken to the buttered griddle surface to finish cooking.
3. Brush with the reserved maple glaze and continue to grill until internal temperature is 150°F (it will rise to 165°F as it rests).
4. Remove from heat and let rest before serving.

Tips

• Always sear on the center grate first to trap juices inside the meat.
• The griddle's outer areas are cooler, perfect for slow-cooking veggies or keeping sides warm.
• Use butter on the griddle for richer flavor compared to oil.
• Monitor your chicken’s temperature closely and remove it about 15°F before desired doneness.
• Let meat rest so juices redistribute evenly before slicing.

Variations

1. Spicy Bourbon Maple Chicken: Add 1 tbsp of bourbon and a pinch of cayenne to the glaze for a sweet-heat kick.
2. Lemon Herb Maple Chicken: Infuse the glaze with lemon zest and fresh thyme for bright herbal notes.
3. Maple Chipotle Chicken: Mix in 1 tbsp of chipotle peppers in adobo for smoky heat and depth.
4. Garlic Maple Butter Chicken: Add more butter and a touch of garlic powder to enhance savory richness.
5. Apple Maple Glazed Chicken: Blend in 2 tbsp of apple butter to the glaze for autumn-inspired sweetness.

Best pairings

• Grilled asparagus or Brussels sprouts cooked on the outer griddle zones
• Skillet-style smashed potatoes with garlic butter on the griddle
• A chilled glass of Finger Lakes Riesling or a crisp local cider
• Maple-glazed carrots grilled in their own juice on the griddle surface

Conclusion

Using the Arteflame grill with its high-heat sear and evenly heated griddle surface ensures your New York Maple Glazed Grilled Chicken comes out tender, flavorful, and gorgeous every time. With easy prep, minimal cleanup, and bold flavor, this dish brings the taste of upstate New York to your backyard grill.