South Dakota Honey-Bourbon Glazed Chicken Thighs

Introduction

Grilling chicken thighs has never been more mouthwatering than on an Arteflame. This South Dakota-inspired honey-bourbon glazed chicken delivers the perfect balance between sweet and smoky flavors, thanks to the flawless sear from the center grill grate and the slow finish on the flat griddle cooktop. Using the Arteflame's powerful heat zones, we lock in juicy tenderness with a high-heat sear and finish the chicken without the risk of burning. The honey-bourbon glaze caramelizes beautifully, giving the thighs a golden, sticky crust you’ll crave. Whether you're hosting a backyard party or preparing a flavorful weeknight dinner, this recipe brings the taste of South Dakota to your grill.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup honey
• 1/3 cup bourbon
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Kosher salt and freshly cracked black pepper
• 2 tbsp unsalted butter (for griddling)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the Arteflame grill basin.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire develop for about 20 minutes until your grill center is over 1,000°F and the outer cooktop is hot.

Step 2: Prepare the Honey-Bourbon Glaze

1. In a small bowl, whisk together honey, bourbon, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, and smoked paprika until fully combined. Set aside.

Step 3: Season the Chicken Thighs

1. Pat chicken thighs dry with a paper towel.
2. Season generously with salt and pepper on both sides.

Step 4: Sear the Chicken Thighs

1. Place butter on the flat griddle near the center for extra flavor.
2. Sear chicken thighs skin-side down on the center grill grate for 2–3 minutes until they develop a crisp, golden crust.
3. Flip and sear the other side for 2 minutes.

Step 5: Move to the Flat Griddle Cooktop

1. Transfer the seared thighs to a medium-heat zone of the flat top griddle, skin-side up.
2. Begin brushing generously with the honey-bourbon glaze.
3. Continue cooking for 20–25 minutes, turning occasionally and brushing with more glaze until the internal temp reaches 165°F (remove at 150°F as it will finish cooking off the grill).

Step 6: Rest and Serve

1. Remove chicken from the grill and let rest for 5–10 minutes before serving to allow juices to redistribute.

Tips

• Always sear over the center to lock in juices, then slow cook on the griddle for tenderness.
• Use a meat thermometer to ensure accuracy — remove at 150°F and rest to reach 165°F.
• Apply the glaze in layers to build flavor without burning the sugars.
• Butter adds richer flavor compared to oils—don’t skip it!
• Use the hotter inner griddle zones for crispier edges, and outer edges for gentle finishing.

Variations

1. Spicy Honey-Bourbon: Add 1 tsp hot sauce or crushed red pepper flakes to the glaze for a sweet-heat kick.
2. Maple-Bourbon Chicken: Substitute honey with maple syrup for a woodsy sweetness that pairs well with the Arteflame’s smokiness.
3. Asian Fusion Thighs: Swap soy sauce for hoisin sauce and add a dash of sesame oil and grated ginger.
4. Herb-Infused Glaze: Add chopped fresh thyme and rosemary to the glaze for a garden-fresh twist.
5. Smoky Chipotle Glaze: Blend in 1 tbsp of adobo sauce and a minced chipotle for a deeply smoky flavor.

Best pairings

• Grilled corn with chili-lime butter (on the flat griddle)
• Griddle-seared asparagus with lemon zest
• Thick-cut grilled potato slices seasoned with rosemary
• Chilled cranberry slaw
• South Dakota wheat beer or a bourbon lemonade cocktail

Conclusion

This South Dakota-style honey-bourbon glazed chicken is full of bold, caramelized flavor, thanks to the unrivaled power of the Arteflame grill. With a golden sticky crust and juicy interior, no one will believe it didn’t come from a pro kitchen. Clean-up is minimal, flavor is maximum, and every element sizzles to perfection.