Grilled Nashville Hot Chicken

 

INGREDIENTs

  • 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

 
 

DIRECTIONs

  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