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
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook 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.
Holding / Reheat / Catering Notes
- Hot-hold only if the item protects texture and food safety.
- Keep sauces/garnishes separate when texture matters.
- Confirm final internal temperature and service window before dispatch.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.