Nashville Hot Grilled Chicken Thighs

Ingredients

Seasoned Oil:

1 Cup Tallow

30g Cayenne

15g Granulated Garlic

12g Paprika

25g Salt

7g Pepper

3g White Pepper

30g Brown Sugar

Bread & Butter Pickles:

2Lbs Cucumbers

670g Acv

230g Water

1 Yellow Onion

3 Garlic

1 Red Bell Pepper

30g Salt

680g Sugar

15g Mustard Seeds

10g Celery Seeds

3 Cloves

8g Turmeric

3g Black Peppercorns

Burger Buns:

185G Milk

10G Yeast

460G Flour

14G Dough Conditioner

50G Sugar

8G Salt

1 Egg Yolk

2 Whole Eggs

42G Butter, Softened

Directions

🔥 Nashville Hot Grilled Chicken Thighs

Preparation:

• Debone Chicken Thighs:

• Use bone-in, skin-on thighs.

• Cut along the fat line over the bone.

• Scrape meat away from the bone and remove it.

• Remove any cartilage.

Season:

• Season both sides with kosher salt, granulated garlic, and coarse black pepper.

• Place on a tray and refrigerate uncovered for a few hours (dry brine) to dry out the skin and allow salt to penetrate.

Cook:

• Preheat grill or smoker (like a Chud Box) to ~300°F.

• Spray chicken with oil (beef tallow recommended).

• Cook skin-side down first to render and crisp skin.

• Flip after ~10–15 minutes, cook both sides until internal temp reaches 180–190°F and skin is crispy.

• Optional: Flash fry the skin side in hot oil briefly to boost crispiness.

*********************

Nashville Hot Oil Dip:

• Heat rendered fat or beef tallow to ~350°F.

• Mix together a spice blend (cayenne, paprika, garlic, salt, pepper, sugar, etc.).

• Stir spices into hot oil.

• Dunk finished chicken into hot spiced oil right before serving.

*********************

🥒 Homemade Bread & Butter Pickles

Slice:

• Thickly slice pickling cucumbers, yellow onion, and red bell pepper.

Salt & Rest:

• Generously salt the vegetables and mix well.

• Let sit for 2–3 hours to draw out water.

• Drain and optionally spin dry for crunchier pickles.

Brine:

• In a pot, heat:

• Apple cider vinegar

• Water

• White sugar (a lot—it’s bread & butter pickles)

• Bring to simmer until sugar dissolves.

Add Spices:

• Add mustard seeds, celery seed, peppercorns, red chili flakes, cloves, turmeric.

• Bring back to a boil.

Jar & Cool:

• Pack vegetables and garlic into a mason jar.

• Pour hot brine over top.

• Shake to distribute, let cool, refrigerate.

*********************

🍞 Homemade Buns

Dough:

Mix Wet Ingredients:

• Combine milk, eggs, and yeast (proof if needed).

Add Dry Ingredients:

• Mix in flour, dough conditioner, sugar, and salt.

• Once shaggy dough forms, mix in softened butter.

Knead:

• Knead in stand mixer 6–10 minutes until smooth.

First Rise:

• Let dough rise covered until doubled (1–1.5 hours).

Portion:

• Divide into ~90g portions.

• Tuck seams, roll into smooth balls.

Second Rise:

• Flatten slightly, place on lined baking tray.

• Cover and let proof 45 minutes.

Bake:

• Brush with egg wash.

• Bake at 350°F for ~30 minutes until golden.

• Cool on wire rack.