Ingredients
- 3 Tbsp cayenne pepper
- 1 Tbsp brown sugar
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 cup vegetable oil
- 2 lb boneless chicken tenders
- Salt and black pepper to taste
- Pickles, ranch, and white bread for serving (optional)
Nashville Hot Grilled Chicken
Oil-based hot pepper grilled chicken with optional pickles, ranch, and bread service.
Yield: protein batch
Style: grilled spicy chicken
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Method
- Whisk together cayenne, brown sugar, chili powder, paprika, garlic powder, oil, salt, and black pepper.
- Reserve 2 to 3 tablespoons of the marinade if you want extra heat for brushing after grilling.
- Place chicken in a zip bag or bowl and coat with the remaining marinade.
- Refrigerate at least 2 hours or overnight.
- Grill chicken 8 to 10 minutes until cooked through and internal temperature reaches 165°F.
- Brush with reserved hot marinade after grilling if desired.
Finish + Service
- Serve hot with pickles, ranch, and white bread if desired.
- Use less cayenne for a milder version.
- Can also be cooked in a skillet if needed.