Grilled dry rub chicken, then glazed with a spicy hot sauce. I paired this grilled chicken with a sweet Peach Caprese Salad, which offered a nice contrast to the spicy chicken.
If you are making sandwiches with the hot chicken, top with sliced dill pickles, if desired
RECIPE:
Grilled Nashville Hot Chicken
2 lb chicken breasts or thighs (about 4-6 pieces)
Oil
Spice Rub:
1 Tbs smoked paprika
2 tsp onion powder
1 tsp sea salt
1 tsp baking soda
1 tsp garlic powder
½ tsp black pepper
Nashville Hot Sauce:
½ cup salted butter
1 cup hot sauce (Texas Pete’s)
2 Tbs brown sugar
1 tsp sweet paprika
¼ tsp cayenne pepper (adjust to taste)
Preheat outside grill.
Combine spice rub ingredients and rub over chicken. Let sit at room temperature for 15-30 minutes before cooking.
In a small saucepan, melt butter. Over low heat, whisk in remaining Nashville Hot Sauce ingredients. DO NOT BOIL. Remove from heat as soon as butter is mixed into the sauce.
Brush chicken lightly with oil and then place on hot grill. Grill until chicken is cooked through. Brush fully cooked chicken with the hot sauce during the last minute of grilling. Serve remaining sauce on the side for dipping.
Optional: If serving on buns, top with sliced dill pickles.
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