Nashville Hot Chicken Recipe
Nashville is famous for being the home of county music and for Hot Chicken. Folks line up down the block for this Hot & Spicy delicacy! Hot Chicken joints deep fry juicy pieces of chicken and dunk it in a spicy sauce that lights up your taste buds. The heat levels can vary according to your likes. For me I want a little burn but not enough to blow your head off.






Nashville Hot Chicken Recipe
Scale
Ingredients
- 8–10 Chicken Thighs (or any pieces)
- 8oz Killer Hogs Hot Sauce
- 4oz Killer Hogs AP Rub
- 4oz Butter
- 4oz Canola Oil
- 2 Tablespoons Brown Sugar
- 2 1/2 Tablespoons Cayenne Pepper
- 2 1/2 Tablespoons Paprika
- 1/2 Tablespoon White Pepper
- 1/2 teaspoon Chipotle Pepper
Nashville Hot Chicken Seasoning:
- 3 Tablespoons Killer Hogs AP Rub
- 1/2 Tablespoon Cayenne Pepper
- 1/2 Tablespoon White Pepper
- 1/2 Tablespoon Paprika
- 1/2 teaspoon Chipotle Pepper
- Combine ingredients and place in shaker dredge for seasoning chicken. Reserve 1 Tablespoon for Nashville Hot Sauce.
Nashville Hot Sauce
- 8oz Killer Hogs Hot Sauce
- 4oz Butter
- 4oz Canola Oil
- 2 Tablespoons Nashville Chicken Seasoning
- 2 Tablespoons Cayenne Pepper
- 2 Tablespoons Paprika
- 2 Tablespoons Brown Sugar
- Bring hot sauce, butter, and canola oil to a simmer and add remaking ingredients. Whisk to combine and keep warm until ready to use.
Instructions
- Prepare Weber 22” Kettle Grill set up with a Charcoal Vortex for indirect cooking.
- Use paper towel to absorb moisture away from chicken thighs. Season each thigh with Nashville
- Hot Chicken Seasoning.
- Place each thigh around the outer edge of the cooking grate. Add 1 chunk of cherry wood over
- the vortex for smoke flavor.
- Cook chicken until internal temperature reaches (minimum) 175⁰ internal.
- Dip each thigh into the Nashville Hot Sauce and serve over biscuits or loaf bread
- garnished with dill pickle chips.

Comments 9
Could I do this cook on a big green egg with the plate setter?Or on a pk?I don’t have a vortex.
I’m going to try this on my BGE this weekend and planned on using the conveggtor. Seems he’s only using the vortex to get indirect heat so that should accomplish the same.
He says the chicken thighs take around 40 minutes to cook which would require a cooking temperature of about 400 degrees by my estimate. He’s also mentioned that temperature in previous recipes to crisp the chicken skin so I’m going to assume that’ll do the trick.
Why do you use bone in thighs opposed to boneless?
Author
I like the flavor the bone gives – but please feel free to make this recipe your own and use the boneless!
This recipe has absolutely been one of my families favorites now. We have been sharing with several friends. I have made it 3 times now and each time I forget to use the cooking spray. The skin is still pretty crispy and delicious.
Can you cook this on a smoker?
Author
you can – but the skin doesn’t come out as well on the smoker.
Hey Malcom I love your YouTube channel and all of your different cookers! What size is your Weber kettle?
Author
22 inch weber kettle