Nashville Grilled Hot Chicken & Half SoursIngredients: - 1lb. thinly sliced chicken breasts cut into 2" wide strips - 2-3 whole half sour pickles cut into 1" chunks - 1 TBSP. Gusto's Nashville rub - 1 TBSP. Gusto's HOT Nashville spices 1/4 cup olive oil Metal skewers Olive oil Basting brush |
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DIRECTIONS:
In a bowl, lightly oil the chicken and sprinkle the regular Nashville rub over the chicken. Thread a piece of chicken onto a metal skewer leaving a little space in-between layers (or use a wooden skewer that has been presoaked in water for at least 30 minutes). Next, put a chunk of half sour onto the skewer. Repeat skewering chicken then pickle. Warm the olive oil and whisk in the HOT chicken spice mix.
Heat grill to medium-high (around 350°F). Place chicken skewers directly over flames then immediately baste with the HOT chicken & oil mix. Grill chicken for 2-3 minutes, flip & baste and cook for an additional 2-3 minutes or until the internal temperature of the chicken reaches 165°F. Serve immediately.
In a bowl, lightly oil the chicken and sprinkle the regular Nashville rub over the chicken. Thread a piece of chicken onto a metal skewer leaving a little space in-between layers (or use a wooden skewer that has been presoaked in water for at least 30 minutes). Next, put a chunk of half sour onto the skewer. Repeat skewering chicken then pickle. Warm the olive oil and whisk in the HOT chicken spice mix.
Heat grill to medium-high (around 350°F). Place chicken skewers directly over flames then immediately baste with the HOT chicken & oil mix. Grill chicken for 2-3 minutes, flip & baste and cook for an additional 2-3 minutes or until the internal temperature of the chicken reaches 165°F. Serve immediately.
