Maryland Eastern Shore Chicken on the Arteflame Grill

Introduction

Get ready to enjoy the authentic taste of Maryland Eastern Shore Chicken, grilled to perfection on the Arteflame. This dish features split chicken halves seared at 1,000°F on the center grill grate to lock in the juices, then finished to tender perfection on the flat cooktop with a tangy white-vinegar-based sauce. The unique grilling method ensures a juicy and flavorful chicken with a crisp golden-brown skin. Perfect for outdoor gatherings and family dinners, this recipe will take your grilling skills to the next level.

Ingredients

• 2 whole chickens, split in half
• 1 cup white vinegar
• 2 tbsp Dijon mustard
• 1/4 cup unsalted butter, melted
• 2 tbsp Worcestershire sauce
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp brown sugar
• 2 tbsp vegetable oil (for lighting the grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the soaked napkins and light the paper.
4. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the sauce

1. In a bowl, whisk together white vinegar, Dijon mustard, melted butter, Worcestershire sauce, salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
2. Set aside half of the sauce for basting.

Step 3: Sear the chicken

1. Place the split chicken halves skin-side down on the center grill grate.
2. Sear for about 3 minutes per side to develop a crisp, golden-brown crust.
3. Move the chicken to the flat cooktop to continue cooking.

Step 4: Cook on the flat cooktop

1. Place the seared chicken halves on the flat cooktop, positioned closer to the center for higher heat.
2. Brush with the vinegar-based sauce every 5 minutes.
3. Cook until the internal temperature reaches 160°F.

Step 5: Rest and serve

1. Remove the chicken from the grill at 160°F. It will continue to cook to 175°F while resting.
2. Let it rest for 10 minutes before serving.
3. Drizzle with the remaining sauce and serve hot.

Tips

• Always remove the chicken from the grill at 15°F below your target temperature to prevent overcooking.
• Use butter instead of oil for a richer taste.
• Grill your sides like vegetables or potatoes on the flat cooktop while the chicken is cooking.

Variations

1. Spicy Eastern Shore Chicken: Add 1 tsp cayenne pepper to the sauce for a kick.
2. Herb-Infused Chicken: Mix fresh thyme, rosemary, and parsley into the sauce.
3. Honey Mustard Chicken: Substitute brown sugar with honey and add extra Dijon mustard.
4. Lemon Garlic Chicken: Add the juice and zest of one lemon and extra garlic powder.
5. Smoky Maple Chicken: Replace brown sugar with maple syrup and add a pinch of chipotle powder.

Best Pairings

• Grilled corn on the cob
• Homemade coleslaw
• Charred asparagus
• Grilled potato wedges
• A cold glass of homemade lemonade

Conclusion

Eastern Shore Chicken is a Maryland classic, made even better on the Arteflame grill. The high-heat searing and flat griddle cooking method ensure a juicy, flavorful finish. Try different variations to find your favorite and enjoy perfect grilled chicken every time.