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Nashville Hot Chicken Dip

Nashville Hot Chicken Dip

By Traeger Kitchen

Nashville hot chicken is traditionally fried, which is always delicious, but making it can get messy. For this crowd-friendly cheesy dip, we eliminate the frying but keep the crisp with a topping of crumbled kettle-style potato chips. Go ahead and add more cayenne pepper if you want more heat. Some supermarkets now sell spatchcocked chicken; if yours does, you can skip that part of the first step.

Prep Time

20 Minutes

Cook Time

1 Hours
35 Minutes

Pellets

Hickory

Ingredients

Number of people serving

10

Units of measurement:
Chicken
1 whole chicken (about 5 lb; 2.25 kg)
1 Cup dill pickle brine (see Note)
2 Teaspoon canola oil or other neutral oil
1 Teaspoon kosher salt
Spice Mix
1 Tablespoon smoked paprika
1 Tablespoon mustard powder
1 Tablespoon cayenne pepper
2 Teaspoon granulated garlic
2 Teaspoon onion powder
1 Tablespoon chili powder
2 Teaspoon brown sugar
Dip
2 Tablespoon unsalted butter
1 Medium yellow onion, finely chopped
3 cloves garlic, minced
1/3 Cup dill pickle brine
12 Ounce cream cheese
1 Cup sour cream
4 Ounce dill pickles, chopped (about 3/4 cup), plus more for garnish if desired
6 Ounce low-moisture mozzarella cheese, shredded (about 1 ½ cups)
6 Ounce pepper jack cheese, coarsely grated (about 1 ½ cups)
Kosher salt, to taste
Topping and serving
4 Ounce kettle-style potato chips, crumbled (about 3 cups)
3/4 Teaspoon smoked paprika
Thinly sliced scallions
Chips, crackers, crostini or sliced vegetables, for serving

Step

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    Nashville Hot Chicken Dip

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  • 1

    Spatchcock and brine the chicken: With the chicken breast side down, use kitchen shears to cut along each side of the backbone to remove it. Flap the bird over and press down on the breast to flatten it. Put the chicken in a bowl or a large resealable storage bag and pour 1 cup of the pickle brine over the chicken. Let it soak for at least 2 hours but no more than 12.

  • 2

    When ready to cook, preheat the Traeger with the lid closed to 400°F; this will take at least 15 minutes.

    400 ˚F / 204 ˚C

  • 3

    Remove the chicken from the brine and pat it very dry. Coat the chicken all over with the canola oil then season with the salt.

  • 4

    Make the spice mix: In a small bowl, combine the smoked paprika, mustard powder, the cayenne, granulated garlic, onion powder, chili powder, and brown sugar. Using about 2 tablespoons of the spice blend (and reserving the rest for the dip), season the chicken all over, including under the skin. Use your hands to rub the spices in.

  • 5

    Insert a leave-in meat thermometer into the thickest part of the chicken breast avoiding any bones. Place the chicken skin side up directly on the grill grates and grill with the lid closed until the internal temperature reaches 165°F, 1 to 1 ½ hours.

    400 ˚F / 204 ˚C

    165 ˚F / 74 ˚C

  • 6

    Meanwhile, make the dip: Set a 10-inch cast-iron skillet or similar over medium heat on the stove or Traeger induction cooktop. Add the butter, onion, and garlic and cook, stirring occasionally, until the onion is tender. Add the pickle brine, cream cheese, sour cream, and chopped pickles. Set aside about 1/2 cup each of the mozzarella and pepper jack, then add the rest of the two cheeses to the dip. Season with a pinch of salt and the remaining reserved spice mix. Cook, stirring occasionally, until the cheese has melted and the ingredients are combined. Set aside.

  • 7

    Transfer the cooked chicken to a cutting board or rimmed baking sheet, remove the thermometer, and let cool briefly.

  • 8

    Using your hands or two forks, finely shred the chicken meat; you will have about 3 cups. Discard the skin and bones. Add the chicken to the dip in the skillet and stir to combine. Top with the remaining pepper jack and mozzarella cheese. Place the skillet directly on the grill grates and cook until the dip is bubbling, about 20 minutes.

    400 ˚F / 204 ˚C

    00:20

  • 9

    Sprinkle the crumbled potato chips and paprika over the top of the dip, then return to the grill to cook for an additional 10 minutes.

    400 ˚F / 204 ˚C

    00:10

  • 10

    Transfer the skillet to a wire rack and let cool for 10 minutes. Top with scallions and additional pickle, if desired and serve immediately with crackers and sliced vegetables for dipping. Enjoy!

  • 11

    NOTE: Pickle brine is simply the liquid in a jar of pickles, and there are pickles used in this recipe. You can also buy straight up pickle brine—bars use it in cocktails.

My Notes


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