Introduction

This Indiana Brown Sugar Barbecue Chicken is a game-changer! Coated in a rich brown sugar and spice rub, seared at 1,000°F on the center grill grate, then finished to juicy perfection on the Arteflame’s flat griddle cooktop, this grilled chicken is both caramelized and delicious. The unique heat zones of the Arteflame make it easy to grill all components of your meal at once, resulting in an unforgettable barbecue experience.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/3 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons unsalted butter, melted

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the fire establish for about 20 minutes until the griddle is preheated.

Step 2: Prepare the spice rub

1. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
2. Rub the spice mixture evenly over the chicken thighs.
3. Let the chicken rest for 10 minutes to allow the seasoning to penetrate.

Step 3: Sear the chicken

1. Brush the center grill grate with some melted butter.
2. Place the chicken thighs skin-side down on the center grill grate.
3. Sear for 2-3 minutes per side until a deep caramelized crust forms.

Step 4: Finish cooking on the flat cooktop

1. Move the seared chicken thighs onto the flat griddle cooktop.
2. Cook, turning occasionally, until the internal temperature reaches 160°F (about 10-15 minutes).

Step 5: Rest and serve

1. Remove the chicken and let it rest for 5-10 minutes (it will continue to cook to 165°F).
2. Serve hot with your favorite sides.

Tips

• Use butter instead of oil for added richness and flavor.
• Adjust the seasoning to your spice preference.
• Monitor the heat zones of the Arteflame to control cooking temperatures.

Variations

1. Honey Mustard Glaze: Replace brown sugar with honey and add 1 tablespoon Dijon mustard.
2. Spicy Maple: Use maple syrup instead of brown sugar and double the cayenne.
3. Garlic Herb: Reduce sugar to 2 tablespoons and add chopped fresh herbs.
4. Bourbon BBQ: Mix in a splash of bourbon with the brown sugar rub.
5. Lemon Pepper: Swap brown sugar for lemon zest and add extra black pepper.

Conclusion

Grilling Indiana Brown Sugar Barbecue Chicken on the Arteflame guarantees incredible flavor, perfect sear, and juicy meat. Try this recipe and impress your guests!

Best Pairings

• Grilled corn on the cob
• Roasted sweet potatoes
• Coleslaw
• Grilled asparagus
• Buttery garlic bread