Utah Southwest BBQ Chicken on the Arteflame

Introduction

Get ready to fire up bold southwestern flavors with this Utah-inspired BBQ chicken recipe! Perfectly grilled using the reverse sear method on the Arteflame grill, this marinated chicken delivers smoky, juicy perfection with a hint of spice in every bite. Lock in the juices with a quick 1,000F steakhouse sear and finish delicately on the griddle for even cooking. This dish is guaranteed to impress at every summer cookout or family dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust to heat preference)
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 2 tbsp fresh lime juice
• 3 tbsp melted butter
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood (logs)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil over three paper napkins and place them in the center fire area of the Arteflame grill.
2. Stack your firewood logs over the oiled napkins.
3. Light the napkins to ignite the logs. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F and the surrounding cooktop is fully hot.

Step 2: Marinate the Chicken

1. In a small bowl, mix smoked paprika, chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt, and pepper.
2. Add lime juice and melted butter to the spice mix to create a thick marinade.
3. Rub the marinade all over the chicken breasts and let sit for at least 15–30 minutes at room temperature while the grill heats.

Step 3: Sear the Chicken on the Center Grate

1. Once the center grate hits 1,000°F, place the marinated chicken breasts on the center grill grate.
2. Sear each side for about 1–2 minutes to lock in juices and develop a flavorful crust.

Step 4: Finish on the Flat Griddle Cooktop

1. Move the seared chicken to a medium heat zone of the flat cooktop (just off center).
2. Continue cooking on each side for 6–8 minutes, depending on thickness, until internal temperature reaches 150°F.
3. Remove the chicken from the grill and let it rest. It will continue to cook, reaching a perfect 165°F internally.

Tips

• Always remove chicken from the grill when it’s 15°F below your target temperature to allow for carryover cooking.
• Use melted butter on the griddle instead of olive oil for richer flavor and gorgeous browning.
• Use the hotter inner zone of the Arteflame cooktop for faster cooking, and the cooler edges to prevent overcooking.
• Let the chicken rest for at least 5 minutes before cutting to ensure juiciness.
• Store leftovers in an airtight container for up to 3 days—not that there’ll be much left!

Variations

1. Utah Honey-Lime Chicken: Add 2 tbsp honey and extra lime zest to the marinade for a sweeter, zesty profile.
2. Spicy Chipotle Chicken: Replace cayenne with 2 tbsp chipotle in adobo sauce for a smoky, spicy upgrade.
3. Sante Fe BBQ Chicken: Mix in cornmeal to the rub and top grilled chicken with fresh pico de gallo and avocado on the griddle.
4. Citrus Herb Chicken: Swap chili spices for lemon zest, orange juice, thyme, and oregano for a fresh herbaceous twist.
5. Maple Southwest BBQ Chicken: Add 1 tbsp maple syrup to the spice rub and finish with a maple butter glaze as it finishes on the griddle.

Best pairings

• Grilled corn with chili-lime butter on the Arteflame flat cooktop
• Charred street tacos with griddled onions and poblano peppers
• Southwest quinoa or couscous salad with grilled veggies
• Smoky baked beans cooked directly on the flat griddle in a cast iron bowl
• Fresh squeezed limeade or a smoky mescal margarita

Conclusion

This Utah Southwest BBQ Chicken on the Arteflame delivers every time with its smoky charred crust and zesty bold flavors. Requiring no pots or pans, this recipe is simplicity at its finest—designed for delicious results and easy clean-up right off the grill. Try a variation or two and keep your grill nights exciting and flavorful!