This dish is a tasty combination of Nashville Style Hot Chicken with cool Southern Style Cheesy Grits. Feel free to substitute chicken wings for the thighs if your guests don’t mind digging in, and if I’m coming over, please serve this with some ice cold beer. (Order Hall of Fame Rubs Here)
Hot Thighs and Cheesy Grits
- Charcoal, Pellet, or Gas Grill
- 6 large boneless skinless chicken thighs
- Olive oil
- Dr. BBQ’s Hot Chicken Rub
- 4 cups chicken broth
- 1 cup quick cooking grits
- 2 cups shredded sharp cheddar cheese
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- French Fried Onions for garnish optional
- Prepare the grill or griddle to cook direct over medium heat. Open the thighs if they are rolled up and brush them on all sides with the oil.
- Season liberally on all sides with Dr. BBQ’s Hot Chicken Rub then set aside.
- Meanwhile make the grits. In a medium sauce pan over medium high heat bring the broth to a boil, then whisk in the grits.
- Add the salt and pepper.
- Continue whisking and cooking at a medium boil until the grits are thickened, about 6 minutes.
- Add the butter and cheese and remove from the heat.
- Mix until the butter and cheese are both melted and mixed in.
- Oil the griddle if using and place the thighs directly on the cooking surface.
- Cook, flipping occasionally until the thighs are golden brown and cooked to an internal temp of 175°.
- Remove to a plate and tent loosely with foil. Let rest for 5 minutes.
- Meanwhile slice all of the chicken thighs ½” thick.
- To serve, scoop the grits into 6 shallow bowls, then top each with an equal amount of the chicken. Garnish with French Fried Onions.