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Tempt Your Taste Buds with Grilled Nashville Hot Chicken

Posted: 12:22 PM, Jun 20, 2019
Updated: 2019-06-20 13:22:18-04

We like our chicken in Nashville hot and fried but what about hot and "grilled"!? Get the recipe for Grilled Nashville Hot Chicken from Matthew Eads! He also brought Grilled Angel Food Cake with Strawberry Puree and Rosemary Parmesan Potatoes. GRILL SEEKER: Basic Training for Everyday Grilling is available wherever books are sold.

Grilled Nashville Hot Chicken:

Sauce Ingredients:

¼ cup Moore’s Habanero Hot sauce (or your fav hot sauce)

2 Tbsp. brown sugar

2 Tsp. white pepper

1 Tsp. cayenne pepper

1 Tsp. garlic powder

1 cup vegetable oil

Seasoning Ingredients:

3 Tbsp. BBQ rub (page XYZ)

1 Tbsp. cayenne pepper

Chicken:

2 Tbsp. baking powder

1 Tsp. kosher salt

3 lbs chicken thighs, skin on

Directions:

1. Remove thighs from the package, rinse and pat dry. The chicken needs to be as dry as possible.

2. Mix together baking powder and salt in a shaker bottle and lightly dust it over the thighs. Ensure the skin is evenly coated, this is essential to dry the skin out which will allow it to get crispy on the grill, without the deep frying.

3. Place chicken in refrigerator for at least 1-2 hours and allow the baking powder and salt to pull the moisture out of the skin.

4. Light grill and prepare for indirect heat, establish temperature at 375° F

5. Remove chicken from refrigerator and season with the BBQ rub containing the added cayenne to kick up the heat.

6. Place chicken on grill over indirect heat, close lid and grill until internal temperature is 165° F – about 25 to 30 minutes.

7. Heat oil in medium saucepan over medium heat and whisk in hot sauce, brown sugar, white pepper, cayenne pepper, and garlic powder. Remove from heat, but keep warm.

8. Remove chicken from grill when done, and dip into oil mixture to coat the entire thigh.

9. Serve with sliced white bread and pickles.

Grilled Rosemary Parmesan Potatoes:

Ingredients:

2-3 Large Russet baking potatoes

¼ cup Olive Oil

3 tbsp. Rosemary Salt (page XYZ)

¼ cup fresh grated parmesan cheese

Directions:

1. Set your grill up for two zone heating, preheat and maintain 400° F

2. Wash potatoes and, leaving skin on, cut them crossways into 1” to 1.5” slices.

3. Rinse in cold water to remove as much starch as possible, pat dry with papertowel.

4. Place potatoes in a large mixing bowl and add in olive oil. Mix thoroughly until the surface of all of the slices are evenly coated.

5. Sprinkle rosemary salt on potatoes, tossing after each tablespoon is added to ensure even coating.

6. Place on grill using indirect heat and let them roast for about 45 minutes or until they start to become lightly browned and crisp.

7. Add cheese to the top of the potatoes and continue to cook 5-7 more minutes till cheese melts to a golden brown.

8. Remove from grill and serve warm

Grilled Angel Food Cake with Strawberry Puree:

Ingredients:

1 store bought angel food cake

2 cups whipped cream

2 pints fresh strawberries

½ cup sugar

Directions:

1. Light grill and set up for medium high direct heat.

2. Wash strawberries and remove stems. Set aside half of the pint.

3. Place remaining strawberries and sugar in a food processor or bullet style blender and blend 30 seconds or until the strawberries become a puree. Pour into sealable container and leave at room temperature. Any leftover puree can be stored in the refrigerator for a few days.

4. Slice angel food cake into 3-inch-thick pieces.

5. Place pieces of angel food cake over direct heat, grilling for about 2 minutes per side, or until cake becomes lightly charred and toasted.

6. Plate along with fresh whole strawberries, whipped cream, drizzled with strawberry puree, and garnish with mint.