I’ve been experimenting with grilling Nashville Hot Chicken (no flour) serving it on a bun with creamy coleslaw and pickle. It is not too hot but if you don’t like heat you probably stay away. I’m cooking it on a BGE. Anyone else cooking it? How do you do you do it? I’ll be cooking it at an Eggfest on October 22 and am always in search of ways to improve it. Suggestions are welcomed.
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I did Nashville Hot Turkey breast for a Turkey Smoke contest (didn't do any good!). Marinate with Allegro Nashville Hot Marinade. Grilled on the pellet cooker over cherry/pecan pellets and glazed with Blues Hog Original. Too hot for my taste, I've not used it since! -
No, but now I want to.Comment
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I see no reason why this wouldn't work (and similar to Attjack now I kind of want to..)​
For Nashville hot chicken, you "cook" the spices with the chicken fryer oil and then use that oil to coat the chicken which keeps it the skin crispy. I wonder in this case if you would need to do that or would do something different. I'm thinking you'd probably still want the "hot" oil to coat the chicken after the grill or maybe even dunk it and re-sear it on the grill.
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shify I marinate boneless skinless chicken thighs in the spices mixed within the oil (1 half cup of oil to 4 tablespoons of spices) for at least two hours. Then I either grill at 375 for 8 minutes turning every 2 minutes or roast indirect at 375 for 16 minutes turning once midway through the cook. I have my own spice mix, but used this one on the last cook.
​Attached FilesLast edited by LA Pork Butt; October 5, 2022, 02:03 PM.Comment
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Here is what I do when making Nashville Hot. It is my take and it might be more involved than you are looking for. (Instead of deep frying the chicken, you can easily grill it.)
JR's Stoa-Hot Chicken Sandwich
The key I found.......dunk the meat in the sauce. Submerge it and have the bread ready. Go from the sauce, directly to the bun. I find that it allows the extra sauce to be absorbed by the bread instead off dripping off.Comment
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I did a search for Nashville Hot Chicken and the first recipe that came up was Chef John's from Allrecipes. It looked very familiar.... I like your tweaks. -
Yep, that is where I got the original. (Tagged for credit at the top of the recipe) I just kinda made a few tweaks to it. Nashville Hot are actually very simple, so it is easy to add a few things and make it your own. CaptainMike
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I need to do this, but think I will do it with bone-in, skin-on thighs, or some whole wings, using the Vortex and breading them as in Attjack 's Vortex fried chicken recipe.
I've been wanting to make Nashville Hot chicken since a stop at Hattie B's in Nashville a few years back. There is one place in town here that does a good job of it, but I just never make it out that way.
I feel a chicken cook coming on!Comment
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Meathead has a recipe: https://amazingribs.com/tested-recip...e-hot-chicken/
I use Buffalo Wild Wings' Nashville Hot sauce on wings. I like it, but I prefer Buffalo personally while one of my sons prefers the NH. I have not made any other NH sauce to know how BWW's compares, but theirs has a slight smoke essence, dry heat, no sweet and no vinegar punch like Buffalo.Comment
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After reading some of the comments and checking out some of the recommendations I think I will heat the oil and spices together for a while to use after it cools.Comment
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I just happened to have a big package of boneless skinless thighs that I'm using half of for a stir fry and this looks like a fun way to use the rest of them. In keeping with your grilling theme I'm going use a recipe for oven(kamado) fried chicken troymeister shared some time ago then make a sauce similar to, or exactly what Spinaker uses to dunk the chicken.
We've had deep fried chicken and some fried leftover risotto balls (those were pretty dang good!) in the last week or so so it'll be nice to shy away from fully fried food for a bit.Comment
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I am going to have to try some of this. Thanks!Comment
I do that one when I don't feel like melting butter to mix with the Frank's.
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