Utah BBQ Chicken on Arteflame Grill

Introduction

This Utah BBQ Chicken recipe is all about smoky, sweet flavor and perfect caramelization. By using the unique searing power of the Arteflame Grill center grate and the precision heat zones of the flat cooktop, you’ll reverse sear your chicken to juicy, BBQ-glazed bliss without ever needing an oven or lid. This method guarantees a stunning crust and unbeatable flavor, all backyard grilled with ease.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup smoky-sweet BBQ sauce (plus more for brushing)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 tbsp unsalted butter (for grilling)
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Hardwood firewood for grilling

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. Soak 3 paper napkins lightly with vegetable oil.
2. Place the soaked napkins in the center of the grill bowl.
3. Stack hardwood firewood on top of the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the center grate hits searing temperature.

Step 2: Marinate the Chicken

1. In a bowl, mix BBQ sauce, brown sugar, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper.
2. Rub the mixture all over the chicken and let it marinate for 1–2 hours in the refrigerator.

Step 3: Sear the Chicken

1. Place the marinated chicken thighs skin-side down on the center grill grate at 1,000°F for 2–3 minutes until a rich crust forms.
2. Turn the chicken thighs and sear the other side for 2–3 minutes.

Step 4: Reverse Sear on the Cooktop

1. Move the chicken thighs to the inner flat cooktop griddle area.
2. Add a small dollop of butter under each piece for flavor and moisture.
3. Continue cooking over medium heat, brushing with remaining BBQ sauce intermittently until the internal temperature reaches 160°F.
4. Remove from grill when temp reaches 160°F—carryover cooking will bring it to perfect doneness at 175°F.

Tips

• Remove the chicken from the grill about 15°F before final temperature to allow for carryover cooking.
• Use hardwoods like oak or hickory for deep, smoky flavor.
• Cook vegetables and sides on the cooler outer edges of the Arteflame flat cooktop simultaneously.
• Use a digital thermometer for optimal doneness.
• Opt for bone-in skin-on chicken thighs for maximum flavor and juiciness.

Variations

1. Spicy Utah BBQ Chicken: Add 1 tbsp chipotle powder and a splash of hot sauce to the marinade for some heat.
2. Honey Mustard BBQ Chicken: Swap half the BBQ sauce with honey mustard for a tangy twist.
3. Bourbon Glazed Chicken: Stir in 2 tbsp bourbon into the marinade for deep, caramel notes.
4. Utah Applewood BBQ Chicken: Use applewood for grilling and add grated apple to the marinade for a fruity flavor spin.
5. Asian-Inspired BBQ Chicken: Add 2 tbsp soy sauce, 1 tsp grated ginger, and a dash of sesame oil to the BBQ marinade for an east-meets-west flavor.

Best pairings

• Grilled corn on the cob with chili-lime butter (cook on the flat griddle)
• Roasted sweet potato wedges grilled on the outer ring
• Warm grilled peach slices with honey drizzle
• Crispy flat top garlic bread
• Chilled Utah craft beer or a glass of Zinfandel

Conclusion

This Utah BBQ Chicken recipe turns traditional barbecue into an outdoor gourmet experience using the Arteflame Grill. With its steakhouse-quality sear and smoky caramelized flavor, this dish will impress every time—without needing an oven, pot or pan.