Wisconsin Grilled Honey-Mustard Chicken

Introduction

Grilling in Wisconsin just got sweeter. This Grilled Honey-Mustard Chicken recipe brings out the best blend of sweet and savory with perfectly seared, juicy chicken thighs grilled entirely on the Arteflame grill. Thanks to its unique ability to sear at over 1,000°F on the center grill grate and finish gently on the radiating flat cooktop, this dish is a grilling masterpiece that looks as amazing as it tastes. Whether it’s game day or a weekend cookout, this recipe delivers unbeatable flavor from fire to table.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup Dijon mustard
• 1/3 cup honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them in the bottom of the Arteflame grill.
2. Stack small, dry firewood over the napkins.
3. Light the paper and allow the firewood to burn down. The grill will be ready in about 20 minutes.

Step 2: Prepare the Honey-Mustard Marinade

1. In a bowl, combine Dijon mustard, honey, apple cider vinegar, paprika, garlic powder, salt, and pepper.
2. Whisk until smooth and fully blended.

Step 3: Marinate the Chicken

1. Place the chicken thighs in a large resealable bag or bowl.
2. Pour half the marinade over the chicken, reserving the rest for basting and serving.
3. Seal and massage the marinade into the meat. Let rest for 30 minutes at room temperature.

Step 4: Sear the Chicken

1. Once the Arteflame center grate reaches 1,000°F, place the chicken thighs skin side down on the center grill grate.
2. Sear each thigh for 2-3 minutes to lock in the juices.

Step 5: Finish Cooking on the Flat Cooktop

1. Move the seared chicken from the center grate to the flat cooktop griddle, nearer to the center for higher heat.
2. Baste with reserved marinade and continue cooking until the internal temperature reaches 160°F (remove from grill at 160°F as it will carry over to 175°F).
3. Brush with melted butter for extra flavor during the final few minutes.

Step 6: Serve

1. Let the chicken rest for 5-10 minutes before serving.
2. Garnish with fresh parsley if desired and drizzle with a bit of reserved marinade.

Tips

• Use a meat thermometer for perfect doneness. Remove the chicken at 160°F internal temp.
• Always sear skin side down to achieve the crispiest texture.
• Use the hotter inner part of the cooktop to finish meats faster or move them to the edge to hold temperature.
• Basting regularly enhances both flavor and moisture.
• Use real firewood like oak or hickory for intense natural smoke flavor.

Variations

1. Spicy Sriracha Honey Chicken: Add 1 tablespoon sriracha to the marinade for a spicy kick.
2. Maple Mustard Chicken: Replace honey with pure Wisconsin maple syrup for rich sweetness.
3. Lemon Herb Mustard Chicken: Add lemon zest and 1 tablespoon fresh rosemary to the marinade.
4. Smoky Chipotle Honey Chicken: Add 1 teaspoon chipotle chili powder and cumin for a smoky flavor.
5. Beer & Honey Chicken: Mix 1/4 cup lager beer into the marinade for added depth and tanginess.

Best Pairings

• Grilled corn on the cob with herbed butter on the Arteflame flat top
• Charred asparagus or Brussels sprouts
• Grilled Wisconsin cheese curds done on the flat cooktop
• Rustic sourdough or garlic bread toasted on the griddle
• A light, crisp local Wisconsin beer or a chilled Chardonnay

Conclusion

With incredible flavor, an addictive sweet-savory balance, and undeniably juicy results, this Wisconsin Grilled Honey-Mustard Chicken is guaranteed to become a go-to Arteflame favorite. Whether you’re hosting a family BBQ or cooking for two, this dish impresses every time you light the grill.