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Nashville Hot Chicken


Scale

Ingredients

  • 810 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

  1. Prepare Weber 22” Kettle Grill set up with a Charcoal Vortex for indirect cooking.
  2. Use paper towel to absorb moisture away from chicken thighs. Season each thigh with Nashville
  3. Hot Chicken Seasoning.
  4. Place each thigh around the outer edge of the cooking grate. Add 1 chunk of cherry wood over
  5. the vortex for smoke flavor.
  6. Cook chicken until internal temperature reaches (minimum) 175⁰ internal.
  7. Dip each thigh into the Nashville Hot Sauce and serve over biscuits or loaf bread
  8. garnished with dill pickle chips.

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