Pennsylvania Dutch Chicken Corn Rosti on the Arteflame

Introduction

This Pennsylvania Dutch Chicken Corn Rosti recipe brings together smoky grilled chicken, crispy corn-and-potato cakes, and the tangy crunch of chow-chow. Using the Arteflame Grill, we achieve a steakhouse-quality sear on the chicken over the center grill grate while cooking the rest of the dish to perfection on the flat top griddle. With no need for pots, pans, or even a lid, this is outdoor grilling simplicity at its flavorful best.

Ingredients

• 2 boneless, skin-on chicken thighs (smoked or raw)
• 2 medium Yukon gold potatoes, grated
• 1 ear fresh corn, kernels removed
• 2 tablespoons butter, plus more for grilling
• 1 egg
• 2 tablespoons chopped scallions
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup Pennsylvania Dutch chow-chow (store-bought or homemade)
• Fresh parsley (optional, for garnish)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour some vegetable oil over three paper napkins and place them in the base of your Arteflame.
2. Stack quality firewood over the napkins.
3. Light the paper napkins and allow the grill to heat up. In about 20 minutes, the center grill grate will hit searing temps over 1,000F, and the flat top will be ready for cooking.

Step 2: Prep the Chicken

1. If using raw chicken thighs, season both sides with salt and pepper.
2. Place the chicken thighs skin-side down on the center grill grate to sear for 1-2 minutes per side, locking in juices.
3. Move to the flat top cooktop to finish over medium heat until internal temperature is 160°F, then remove to rest (they’ll finish cooking to 165°F off the heat).

Step 3: Make the Corn Rosti

1. In a bowl, combine grated potatoes (squeezed dry), corn kernels, egg, scallions, salt, and pepper. Mix well.
2. Dollop butter on the medium-hot area of the flat top griddle.
3. Scoop 1/4 cup portions of the mixture onto the griddle and flatten into rounds.
4. Cook each rosti 4-5 minutes per side, until golden brown and crispy outside, tender inside.

Step 4: Assemble

1. Place crispy rosti cakes on a platter.
2. Top with sliced grilled chicken.
3. Drizzle with Pennsylvania Dutch chow-chow.
4. Garnish with fresh parsley if desired.

Tips

• Use butter instead of oil for a richer flavor throughout.
• Place the rosti closer to the center for better browning; move outward for gentler heat if needed.
• Always remove chicken when it's 15°F shy of your final target temp.
• Use a thermometer for precise cooking—chicken is done at 165°F.
• Let rested chicken reabsorb juices before slicing.

Variations

1. Spicy Rosti: Add chopped jalapeños and chili flakes to the potato mix for a spicy kick.
2. Cheddar Corn Rosti: Mix in shredded sharp cheddar to the rosti for a cheesy twist.
3. Turkey Chow-Chow Rosti: Use smoked turkey breast instead of chicken for a leaner take.
4. BBQ Chicken Rosti: Brush the chicken thighs with a smoky barbecue sauce before searing.
5. Vegetarian Rosti Stack: Skip the meat and top rosti cakes with grilled mushrooms and avocado, then finish with chow-chow.

Conclusion

The Arteflame Grill makes it simple to master dishes like this Pennsylvania Dutch Chicken Corn Rosti. With steakhouse-level searing power and precise temperature zones, you'll get perfectly cooked meat and crispy sides at the same time—all without pots, lids or the hassle of cleanup. Fire it up and taste the tradition!

Best pairings

• Cold Pennsylvania lager, like Yuengling
• Grilled green beans or asparagus on the flat top
• Warm apple cider or a crisp Riesling
• Grilled cornbread with honey butter
• Homemade pickles or slaw for tangy contrast