Grilled low and slow, this is chicken served up Nashville-style. Doused in a brown sugar, butter and Franks® RedHot Original Cayenne Pepper Sauce, guests will go crazy for this ultra-crispy, hot-hot-hot, crave-worthy dish.
15m
PREP TIME
50m
COOK TIME
316
CALORIES
7
INGREDIENTS
Servings: 6
Ingredients
- 1 package McCormick® Grill Mates® Mesquite Marinade
- 1/4 cup water
- 1/4 cup vegetable oil
- 2 pounds bone-in skin-on chicken parts, such as thighs and legs
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce
- 6 tablespoons butter
- 1 tablespoon packed brown sugar
INSTRUCTIONS
- 1 Mix Marinade Mix, water and oil in small bowl. Reserve 2-3 tablespoons marinade for basting. Place meat in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- 2 Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.
- 3 Grill 40 to 45 minutes or until internal temperature reaches 165°F, turning occasionally.
- 4 Meanwhile, whisk together RedHot Sauce, butter and brown sugar in small saucepan. Bring to simmer over medium heat. Remove from heat; keep warm.
- 5 Move chicken to lit side of grill with skin side down. Brush with reserved marinade. Turn lit side of grill to high. Grill, uncovered, 3 to 5 minutes or until skin is crispy and chicken is cooked through. Remove from grill and immediately dunk into the RedHot mixture before serving. Serve with extra sauce on the side, if desired.
Brazilian Grilled Lemon Garlic Chicken (Frango Churrasco)
![Brazilian Grilled Lemon Garlic Chicken (Frango Churrasco)]( "Brazilian Grilled Lemon Garlic Chicken (Frango Churrasco)")
