Spicy chicken skewers grilled with similar spices used in the famous Nashville Hot Chicken. Make it as hot or mild as you like.

Hot Chicken Skewers with Baby Dill Pickles

Hot chicken is one of those foods that I’d gladly hop on a plane to eat for lunch and be back in California for bedtime. Good is not a word to describe Nashville Hot Chicken…shoot, awesome doesn’t even come close. So why am I getting all teary eyed when I dream about having orange fingers and a tongue hotter than lava.

Because!

Because I love spicy and crunchy like these fried chicken breakfast sandwiches or fried chicken sliders. But we have to stop talking like this because even though my hot chicken skewers are so very very tasty, they’re not Hattie B’s hot chicken.

And that’s okay.

Hot Chicken Skewers with Baby Dill Pickles

My hot chicken is definitely hot but can be altered according to your own taste buds. I used the same spices that are usually used for the original hot chicken, like paprika and cayenne but grilled mine instead of frying it.

I know this might sound sacrilegious to some hot chicken addicts, but in a pinch this works. Especially when you smother the grilled chicken with a spicy Tabasco butter glaze and take a bite along with a charred baby dill pickle!

I’m seriously thinking of creating a post about roasted pickles in the future, ridiculously tasty.

But for now, let the light shine down on these hot chicken skewers.

Grill, eat, lick fingers, repeat.

Hot Chicken Skewers with Baby Dill Pickles

Hot Chicken Skewers with Baby Dill Pickles

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 Serves 4-6
Calories: 78kcal
Author: Gerry Speirs
Spicy chicken skewers grilled with similar spices used in the famous Nashville Hot Chicken. Make it as hot or mild as you like.
Print Recipe

Ingredients

For The Chicken

  • 2 pounds boneless and skinless chicken breast
  • 2 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 1/2 teaspoons cayenne powder
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 1 teaspoon cracked black pepper
  • Baby dill pickles

For The Butter Glaze

  • 4 tablespoons unsalted butter
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon brown sugar
  • 1 teaspoon Tabasco Hot Sauce or more

Instructions

  • Slice the chicken into thin strips evenly and close to the same size.
  • Transfer the chicken to a bowl.
  • Add the olive oil, paprika, cayenne, garlic powder salt and black pepper.
  • Mix the chicken and spices well making sure it gets well coated. Cover and let marinade in the fridge for at least an hour or overnight.
  • Thread the chicken onto your skewers making sure to end each one with a whole dill pickle.
  • Preheat the grill to high and place each skewer over the heat.
  • Cook for about 4 minutes and then carefully flip the chicken over and continue to cook the other side.
  • Once the chicken skewers are done place them on a plate and cover with foil.
  • Melt the butter in a pan and add the paprika, cayenne, pepper, sugar and Tabasco.
  • Whisk until all of the spices are well mixed.
  • Using a pastry brush, glaze each skewer liberally with the spicy butter.
  • Serve at once.

Nutrition

Calories: 78kcal