Grilled Nashville-Style Hot Chicken

Recipe

Main Dish
Grilled Nashville-Style Hot Chicken

Primary Media

User Rating

4.6 out of 5 stars
Rate it:
10 ratings

Recipe Data

6
Servings
4hr45min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Enjoy Nashville hot chicken without the hassle of deep-frying. This version combines buttermilk and Frank’s RedHot sauce into a tasty marinade, then it’s finished on the grill.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 c. lowfat buttermilk
    ¼ c. plus 3 tbsp. Frank's original RedHot sauce, divided
    1 (1.6-oz.) pkg. McCormick Buffalo wings original seasoning mix, divided
    ⅛ tsp. Hy-Vee cayenne pepper, optional
    2 lbs. Hy-Vee True boneless skinless chicken breasts, cut lengthwise into 3/4-inch thick strips
    Hy-Vee Nashville hot mayo dip and sauce, for serving
    Hy-Vee hamburger sliced dill pickles, for serving
    Celery sticks, for serving

    Things To Grab

    • Medium bowl
    • Charcoal or gas grill
    • Meat thermometer

    Directions

    1. Stir together buttermilk, 1/4 cup RedHot sauce, 3 tablespoons seasoning mix and, if desired, cayenne pepper in a medium bowl. Cut chicken strips in half, if desired. Add chicken strips to buttermilk mixture; stir to coat. Cover and marinate in refrigerator for 4 to 8 hours.

    2. Preheat a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat (375 degrees).

    3. Remove chicken from buttermilk marinade; discard marinade. Sprinkle chicken evenly with remaining seasoning mix.

    4. Grill chicken for 13 to 16 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer chicken to serving platter; drizzle with remaining 3 tablespoons RedHot sauce. Serve with mayo dip and pickle slices, if desired.

    Recipe Source:

    Hy-Vee Monthly Ad June 2022