Grilled Nashville Hot Chicken Sandwich
Everything you love about a Nashville Hot chicken sandwich except grilled.
Servings: 4 sandwiches
Cost: $10
Ingredients
For the sandwich
- 1 pound boneless, skinless chicken thighs can use breast as well
- canola oil enough to coat the chicken before seasoning
- salt
- Nashville Hot seasoning reserve about 2 tablespoons, also see note below
- buns, pickles, mayo or whatever else you want on the sandwich
Nashville Hot Seasoning (see notes)
- 3 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoons garlic powder
- ½ tablespoons paprika
- 1½ teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoons celery seeds
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
Instructions
- Set grill to medium heat (about 350 - 400 degrees)
- Trim excess fat from chicken thighs then lightly coat in oil then the salt followed by a generous coat of Nashville hot seasoning. Reserve 2 tablespoons of seasoning for a later step.
- Once grill has reached temperature, place seasoned chicken thighs over direct heat. Flip the chicken every 1-2 minutes to ensure the rub doesn't burn. Chicken thighs are technically cooked at 165℉ but I suggest cooking them until 185℉ as this yields a better texture.
- After the chicken has cooked, immediately sprinkle additional seasoning on the chicken to amplify the Nashville Hot taste. Let thighs rest for a few minutes to absorb the extra seasoning.
- Assemble the sandwich and enjoy!
Notes
I always salt my meat and then apply the seasoning. I like to be in control of how much salt gets applied. The general rule of thumb is 1 teaspoons of kosher salt per pound of meat.