Nashville Hot Grilled Chicken
Yields: 6-8 servings
  • 4 cups water
  • 2½ cups whole buttermilk
  • ½ cup plus 2 teaspoons firmly packed light brown sugar, divided
  • 4 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 10 sprigs fresh thyme
  • 4 bay leaves
  • 12 skin-on chicken drumsticks
  • ¼ cup canola oil
  • 3 tablespoons ground red pepper
  • 1 teaspoon dry mustard
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Buttermilk White BBQ Sauce (recipe follows), to serve
  1. In a large bowl, stir together 4 cups water, buttermilk, ½ cup brown sugar, 3 teaspoons salt, ½ teaspoon black pepper, thyme, and bay leaves until sugar is dissolved. Place chicken in buttermilk mixture. Cover and refrigerate for at least 4 hours or up to 12 hours.
  2. Preheat grill to medium-high heat (350° to 400°).
  3. Remove chicken from bowl, discarding brine; pat chicken dry. Grill chicken, turning occasionally, until a meat thermometer inserted in thickest portion registers 165°, about 30 minutes.
  4. In a small saucepan, heat oil over medium-high heat. Add red pepper, mustard, paprika, garlic powder, remaining 2 teaspoons brown sugar, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper, stirring to combine; cook until fragrant, about 1 minute. Brush spiced oil all over cooked chicken. Serve with Buttermilk White BBQ Sauce.
Recipe by Taste of the South at