Grilled Nashville Hot Chicken
Grill up red and green bell pepper strips along with the chicken for an easy and colorful side. Serve with cornbread and a tall glass of iced tea or lemonade for a summertime feast.
Prep Time
Cook Time
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Ingredients
Instructions
Trim the chicken breasts and place on a cutting board. Cover chicken with a sheet of waxed paper and use a meat mallet or small saucepan to pound to an even 3⁄4 inches thick. Place in a gallon zip-top bag. In a bowl or cup, stir together the buttermilk, smoked paprika and ½ teaspoon salt, then pour over the chicken in the bag. Seal the top and massage or shake the bag to coat the chicken with the spice mixture. Refrigerate for 4 to 12 hours. Remove the chicken from the marinade; drain off and discard excess liquid, then place the chicken on a plate. Heat the grill to high. Use tongs and paper towels to rub vegetable oil on the grate. Place the chicken pieces on the grill and cook for about 4 minutes per side, until the chicken reaches 165 degrees F. on an instant-read thermometer. Move to a clean plate and allow to rest for about 5 minutes before serving.
For the sauce: Melt the butter in a small pan over medium heat. Add the garlic and stir for a few seconds, just until fragrant. Stir in the tabasco, honey and a pinch of salt until dissolved. Keep warm until ready to serve.
Serve chicken breasts with a drizzle of hot spicy butter, or serve the sauce on the side.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.