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.