Grilled Nashville Hot Chicken Legs
Grilled Nashville Hot Chicken Legs
Ingredients
- 10 chicken legs
- 1/4 cup Killer Hogs TX Brisket Rub, as needed
For the Nashville Hot Sauce
- 1/2 cup neutral oil
- 2 tablespoons butter
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon crushed red pepper
Instructions
- 1
Using kitchen shears, carefully cut along the bone of each chicken leg to open them up and allow them to lay flat. This helps with even cooking.
⏱️ 5 min
- 2
Generously season both sides of the opened chicken legs with Killer Hogs TX Brisket Rub.
⏱️ 2 min
- 3
Fill a charcoal chimney with Royal Oak briquettes and light them. Once the briquettes are hot and glowing, carefully pour them into a Weber kettle grill, spreading them out to create a direct grilling zone. Place the grill grate over the hot coals.
⏱️ 15 min
- 4
Place the seasoned chicken legs directly over the hot coals. Close the grill lid.
⏱️ 1 min
- 5
Every 10 minutes, open the grill lid and flip the chicken pieces with tongs. Continue grilling and flipping until the chicken reaches an internal temperature of 180°F, which should take approximately 30-40 minutes total.
⏱️ 35 min
- 6
While the chicken is grilling, prepare the Nashville Hot sauce. In a small saucepan, combine the neutral oil and butter. Heat this mixture on the stovetop over medium heat until it is hot and the butter is fully melted.
⏱️ 3 min
- 7
In a separate mixing bowl, combine the cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, salt, pepper, and crushed red pepper.
⏱️ 2 min
- 8
Carefully pour the hot oil and butter mixture over the dry ingredients in the bowl. Whisk all the ingredients together until a smooth, uniform sauce is formed.
⏱️ 2 min
- 9
Once the chicken legs have reached an internal temperature of about 170-175°F, and while they are still on the grill, use a silicone basting brush to generously apply the Nashville Hot sauce to all sides of the chicken. Continue basting as the chicken finishes cooking to create a flavorful and crunchy crust.
⏱️ 5 min
- 10
Once the chicken is fully cooked (180°F internal temperature) and well-basted, remove it from the grill and serve immediately. Ranch dressing can be served on the side for dipping, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Nashville Hot Chicken Legs
- 10 chicken legs
- 1/4 cup Killer Hogs TX Brisket Rub, as needed
For the Nashville Hot Sauce
- 1/2 cup neutral oil
- 2 tablespoons butter
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon crushed red pepper
Instructions
- 1
Using kitchen shears, carefully cut along the bone of each chicken leg to open them up and allow them to lay flat. This helps with even cooking.
⏱️ 5 min - 2
Generously season both sides of the opened chicken legs with Killer Hogs TX Brisket Rub.
⏱️ 2 min - 3
Fill a charcoal chimney with Royal Oak briquettes and light them. Once the briquettes are hot and glowing, carefully pour them into a Weber kettle grill, spreading them out to create a direct grilling zone. Place the grill grate over the hot coals.
⏱️ 15 min - 4
Place the seasoned chicken legs directly over the hot coals. Close the grill lid.
⏱️ 1 min - 5
Every 10 minutes, open the grill lid and flip the chicken pieces with tongs. Continue grilling and flipping until the chicken reaches an internal temperature of 180°F, which should take approximately 30-40 minutes total.
⏱️ 35 min - 6
While the chicken is grilling, prepare the Nashville Hot sauce. In a small saucepan, combine the neutral oil and butter. Heat this mixture on the stovetop over medium heat until it is hot and the butter is fully melted.
⏱️ 3 min - 7
In a separate mixing bowl, combine the cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, salt, pepper, and crushed red pepper.
⏱️ 2 min - 8
Carefully pour the hot oil and butter mixture over the dry ingredients in the bowl. Whisk all the ingredients together until a smooth, uniform sauce is formed.
⏱️ 2 min - 9
Once the chicken legs have reached an internal temperature of about 170-175°F, and while they are still on the grill, use a silicone basting brush to generously apply the Nashville Hot sauce to all sides of the chicken. Continue basting as the chicken finishes cooking to create a flavorful and crunchy crust.
⏱️ 5 min - 10
Once the chicken is fully cooked (180°F internal temperature) and well-basted, remove it from the grill and serve immediately. Ranch dressing can be served on the side for dipping, if desired.
⏱️ 1 min