Name: Nashville Hot Grilled Chicken
Yield: 4
Ingredients: 3.5 to 4 lbs Bone-in, skin-on chicken thighs and drumsticks; 4 cups Buttermilk; 2 tbsp Kosher salt; 1 tbsp Hot sauce; 1 tbsp Dill pickle juice; 1 tbsp Smoked paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Black pepper; 1 tsp Kosher salt; 1/2 tsp Cayenne pepper; 1/2 cup Unsalted butter or lard (melted); 2 to 3 tbsp Cayenne pepper; 1 tbsp Dark brown sugar; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; 1/2 tsp Sea salt; 4 slices Thick white bread; 1/2 cup Dill pickle chips

Bring the iconic heat of Music City to your backyard setup with Nashville Hot Grilled Chicken. This recipe swaps deep frying for smoky flame-kissed grilling while maintaining that fiery signature crunch and spicy oil mop. Brined in rich buttermilk and brushed with a searing cayenne-infused glaze, this dish delivers an intense balance of heat, smoke, and savory tenderness.

By utilizing a two-zone grilling strategy, you achieve rendered skin without burning the spice blend. Serve hot over classic white bread slices to soak up every drop of spice, topped with thick dill pickles to slice through the fiery heat.

Signature Heat: Authentic cayenne and dark brown sugar glaze.
Juicy Interior: Buttermilk brine ensures maximum moisture retention.
Smoky Finish: Indirect heat cooking infuses subtle charcoal smoke directly into the chicken.

Essential Tools

Instant-Read Meat Thermometer Grill Tongs Small Cast Iron Saucepan Silicone Basting Brush

Ingredients

Chicken & Brine

3.5 to 4 lbs Bone-in, skin-on chicken thighs and drumsticks 4 cups Buttermilk 2 tbsp Kosher salt 1 tbsp Hot sauce 1 tbsp Dill pickle juice

Dry Rub

1 tbsp Smoked paprika 1 tbsp Garlic powder 1 tbsp Onion powder 1 tsp Black pepper 1 tsp Kosher salt 1/2 tsp Cayenne pepper

Nashville Hot Oil Glaze

1/2 cup Unsalted butter or lard (melted) 2 to 3 tbsp Cayenne pepper 1 tbsp Dark brown sugar 1 tsp Smoked paprika 1/2 tsp Garlic powder 1/2 tsp Sea salt

Serving

4 slices Thick white bread 1/2 cup Dill pickle chips

Directions

Brining & Prep

In a large bowl, whisk together buttermilk, kosher salt, hot sauce, and pickle juice. Add chicken pieces, cover, and refrigerate for 4 to 12 hours.

⏱ 15 mins 🔥 N/A 🌡 N/A

Remove chicken from buttermilk and pat completely dry with paper towels. Combine dry rub ingredients in a small bowl and apply evenly to all sides of chicken.

⏱ 15 mins 🔥 N/A 🌡 N/A

Two-Zone Grilling

Set up grill for two-zone cooking with a target ambient temperature of 375°F. Place chicken skin-side up on indirect heat side.

⏱ 25 mins 🔥 375°F 🌡 145°F

Flip chicken skin-side down onto direct heat briefly to crisp skin, monitoring closely to avoid flare-ups. Move back to indirect side.

⏱ 5 mins 🔥 400°F 🌡 155°F

Glaze & Finish

Whisk melted butter/lard with cayenne, brown sugar, paprika, garlic powder, and salt in a warm cast iron pan on the grill side-burner or indirect grate. Generously brush glaze over chicken.

⏱ 5 mins 🔥 375°F 🌡 165°F

Continue indirect cooking until chicken dark meat hits internal probe target. Remove and let rest 5 minutes, then serve over white bread with pickles.

⏱ 10 mins 🔥 375°F 🌡 175°F

Pit Notes

Managing the Hot Oil Glaze

Never apply the spicy glaze too early. High heat will scorch the brown sugar and cayenne pepper, turning the glaze bitter. Apply in the final 5-10 minutes of cooking.

Temperature Target for Dark Meat

While poultry is safe at 165°F, dark meat cut selections like thighs and drumsticks taste best pulled between 175°F and 180°F so connective tissue fully breaks down.