South Carolina Bourbon BBQ Chicken on Arteflame

Introduction

Sticky, sweet, and smoky — this South Carolina Bourbon BBQ Chicken recipe is made entirely on the Arteflame grill using the reverse searing method for juicy, flavorful perfection. Infused with spicy-sweet Southern BBQ flavors enhanced by a shot of smooth bourbon, this grilled chicken is sure to become a backyard favorite. Grilled on the Arteflame’s center grate and finished on the flat top cooktop, it delivers unbeatable caramelization and rich flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter, melted
• 1 cup ketchup
• 1/3 cup bourbon
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Light the paper; your grill will be ready in about 20 minutes.

Step 2: Make the bourbon BBQ sauce

1. In a bowl, whisk together ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper.
2. Mix well until sugar has dissolved. Set aside half the sauce for basting later.

Step 3: Season and sear the chicken

1. Pat the chicken dry with paper towels. Season with salt and pepper.
2. Brush the chicken with melted butter.
3. Place the chicken on the center grill grate of the Arteflame.
4. Sear each side for 2–3 minutes until skin is nicely browned.

Step 4: Move to flat top griddle and baste

1. After searing, move each piece of chicken to the Arteflame flat cooktop griddle.
2. Baste with the bourbon BBQ sauce and cook slowly, turning occasionally and basting each side.
3. Use the zones of varying heat — hotter near the center for crisping, cooler towards the edge for simmering in sauce.
4. Continue cooking until internal temp reaches 160°F (the final temp should be 175°F — it will rise while resting).

Step 5: Let it rest

1. Remove chicken and let rest for 10 minutes before serving.

Tips

• Always remove chicken from the grill 15°F before its final doneness to allow carryover cooking.
• Use butter instead of olive oil for richer flavor and better searing.
• Don’t rush — slow cook on the flat griddle for juicy and flavorful results.
• Pre-warm your basting sauce on the grill’s flat top edge so it doesn’t cool your meat down.
• Clean up is easy with Arteflame — just scrape the cooktop after it cools down and you’re done!

Variations

1. Maple Bourbon BBQ Chicken: Substitute brown sugar with maple syrup for a natural, woodsy sweetness.
2. Peach Bourbon BBQ Chicken: Add 1/4 cup peach preserves to the sauce for a fruity Southern twist.
3. Honey Mustard BBQ Chicken: Mix 3 tbsp stone-ground mustard and 2 tbsp honey into the bourbon sauce.
4. Spicy Chipotle Bourbon Chicken: Add 2 minced chipotle peppers in adobo sauce for smoky heat.
5. Garlic Herb Bourbon Chicken: Stir in 1 tbsp minced fresh rosemary and thyme for a savory herb kick.

Best pairings

• Grilled corn on the cob with butter and smoked paprika
• Skillet mac and cheese on the flat top griddle
• Southern-style coleslaw for a cool crunch
• Sweet cornbread drizzled with honey
• Spiked peach iced tea or a glass of bourbon on the rocks

Conclusion

This South Carolina Bourbon BBQ Chicken delivers bold flavor, sticky caramelization, and juicy tenderness thanks to the power of the Arteflame grill. From searing to finishing, it’s all done outdoors with no extra pans, no mess — just perfectly grilled BBQ chicken bursting with Southern tradition and bourbon warmth. Enjoy this new classic at your next backyard cookout.