Buffalo Chicken Recipe on the Arteflame Grill

Name: Buffalo Chicken Recipe on the Arteflame Grill
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Arteflame Grill; Chicken; buffalo sauce; butter; garlic powder; onion powder; salt; pepper; vegetable oil

Grill up this spicy and juicy buffalo chicken with the perfect crispy exterior. This recipe combines the high heat searing of the Arteflame grill for a mouthwatering char, followed by a slow cook on the flat top griddle to soak up all the rich buffalo flavor.

Ingredients:

4 boneless chicken breasts or thighs
1/2 cup buffalo sauce
2 tbsp melted butter
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
1 tbsp vegetable oil (for the grill)

Optional Garnishes:

Fresh parsley, chopped
Blue cheese crumbles
Ranch dressing for dipping

Instructions:

1. Prep the Arteflame Grill

Start by firing up your Arteflame grill. Soak three paper towels in vegetable oil, place them at the base of the grill, and stack firewood on top. Light the paper towels to ignite the fire. After about 20 minutes, your grill will be ready for cooking, with the center grill grate reaching over 1,000°F and the surrounding flat griddle reaching optimal grilling temperatures.

2. Season the Chicken

While the grill is heating, pat the chicken dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.

3. Sear the Chicken

Place the seasoned chicken breasts or thighs directly onto the center grill grate to sear. Let them cook for 2-3 minutes per side to lock in the juices and create a beautiful char. This high-heat sear will give your chicken a crispy outer layer without drying out the meat.

4. Cook on the Flat Griddle

Once the chicken is seared, move it to the flat top cooktop on the griddle surface. This will allow the chicken to finish cooking evenly without burning. Brush each piece with melted butter, and then baste with buffalo sauce. Cook for another 10-12 minutes, flipping occasionally and brushing with more sauce, until the internal temperature reaches 160°F.

5. Rest and Serve

Remove the chicken from the grill once it hits 160°F, as the temperature will continue to rise. Let it rest for 5 minutes, allowing the juices to redistribute.

6. Add Final Touches

Drizzle the chicken with extra buffalo sauce, garnish with fresh parsley, and serve with blue cheese crumbles or ranch dressing on the side. Pair with grilled veggies or a fresh salad for a complete meal.

Tips:

For extra crispiness, allow the buffalo sauce to caramelize slightly on the flat cooktop.
Control the heat zones: Sear the chicken in the hottest zone (center grill grate) and then cook to doneness on the cooler flat top griddle.

5 Variations:

Buffalo BBQ Chicken: Mix buffalo sauce with BBQ sauce for a smoky and spicy twist.
Honey Buffalo Chicken: Add 2 tbsp honey to the buffalo sauce for a sweeter version.
Buffalo Lemon Pepper Chicken: Season with lemon pepper before grilling and top with buffalo sauce for a tangy flavor boost.
Buffalo Garlic Parmesan Chicken: Add a parmesan and garlic butter mixture to the buffalo sauce for extra richness.
Buffalo Cilantro-Lime Chicken: Marinate the chicken in cilantro-lime juice before cooking, then coat in buffalo sauce for a zesty kick.