Grilled Nashville Hot Chicken Sliders
Nashville Hot Chicken Sliders with Mayo – No Oil Grilled Version
These Nashville hot chicken sliders with mayo deliver all the fiery flavor of the Southern classic without any deep frying or oil. This recipe features juicy grilled chicken thighs marinated in buttermilk and finished with a spicy mayo baste that creates incredible richness and heat. The combination eliminates the mess and calories of traditional hot oil while maintaining the authentic Nashville hot chicken experience. Whether you’re hosting a summer cookout, planning game day snacks, or craving a healthier version of this iconic dish, these sliders are guaranteed crowd-pleasers.
The grilling method adds subtle smokiness while the innovative mayo baste provides the signature heat and moisture that makes Nashville hot chicken irresistible. This recipe works perfectly for weeknight dinners, casual entertaining, or any time you want bold flavors without the guilt. The spicy mayo technique ensures every bite is packed with flavor while keeping the chicken incredibly moist and tender. Perfect for serving on Hawaiian rolls with classic pickles for an authentic Nashville experience.
Mastering No-Oil Grilling Techniques for Nashville Hot Chicken
The secret to exceptional Nashville hot chicken sliders without oil lies in understanding proper grilling methods and innovative basting techniques that replicate traditional flavors. Grilling chicken thighs provides superior flavor and moisture retention compared to chicken breasts, making them ideal for this healthier preparation. The buttermilk marinade serves multiple purposes – tenderizing the meat, adding tangy flavor, and helping the spices penetrate deep into the chicken.
Pickle juice in the marinade adds authentic Nashville flavor while contributing natural enzymes that further tenderize the meat. The grilling process at medium-high heat creates beautiful char marks while cooking the chicken evenly throughout. Monitor internal temperature carefully to ensure food safety while maintaining juicy texture – 165°F is the target for perfectly cooked chicken thighs. The key innovation in this recipe is the spicy mayo baste that replaces traditional hot oil. Applied immediately after grilling, the mayo melts slightly into the hot chicken, creating a rich, spicy coating that adheres better than oil-based sauces. This technique eliminates oil splattering while providing superior flavor delivery and visual appeal.
The Science Behind Spicy Mayo Basting and Flavor Enhancement
The distinctive appeal of these Nashville hot chicken sliders comes from the expertly crafted spicy mayo baste that delivers authentic heat while providing creamy richness. Mayonnaise serves as the perfect base for this innovative technique because it contains emulsified fats that create superior coating properties. The mayo melts slightly when applied to hot chicken, allowing the spices to penetrate while creating a glossy, appetizing finish. Cayenne pepper provides the essential heat that defines Nashville hot chicken, while hot sauce adds tangy complexity and additional heat layers.
Brown sugar balances the spiciness while promoting caramelization during the final moments on the grill. Smoked paprika contributes color and subtle smokiness that enhances the grilled flavor profile. The combination creates a complex spice blend that delivers authentic Nashville flavors without the mess and calories of traditional hot oil. The buttermilk marinade works synergistically with the mayo baste by pre-seasoning the meat and creating a tender texture that absorbs flavors beautifully. This scientific approach ensures maximum flavor development while maintaining the healthier profile that makes this recipe special.
Essential Tips and Variations for Perfect Grilled Hot Chicken Sliders
Several key techniques ensure your Nashville hot chicken sliders with mayo turn out perfectly every time with authentic flavor and healthier results. Choose bone-in, skin-on chicken thighs for maximum flavor, or boneless thighs for easier eating and faster cooking. The buttermilk marinade should be used for at least 1 hour, though overnight marination produces even better results. Pat chicken dry before grilling to achieve proper searing and char development.
Preheat the grill properly to medium-high heat for optimal cooking without burning the spices. Apply the spicy mayo baste immediately after removing chicken from the grill while it’s still hot for best penetration and coating. Adjust heat levels by modifying cayenne quantities or adding honey for sweet heat balance. For variations, try different hot sauce brands to change the flavor profile – Louisiana-style sauces provide authentic Southern taste. Add pickle juice to the mayo baste for extra tang. Create a spicy mayo slaw by tossing shredded cabbage with leftover baste for a perfect topping. These sliders pair excellently with air fryer tots, pickle-back slaw, or grilled corn with lime and tajin. Consider serving with cold watermelon or cucumber salad to balance the heat. Store leftover chicken separately from buns and reheat gently before reassembling.
Ingredients
For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken thighs, trimmed
- ¾ cup buttermilk
- 1 tablespoon pickle juice
- 1 tablespoon hot sauce (Frank’s or Crystal)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Spicy Mayo Baste:
- ⅓ cup mayonnaise (Hellmann’s preferred)
- 1 tablespoon cayenne pepper
- 1 tablespoon hot sauce
- 1 tablespoon brown sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder (optional, for extra heat)
- ½ teaspoon kosher salt
- Optional: 1 teaspoon Dijon mustard for tang
For Assembly:
- 12 slider buns or Hawaiian rolls
- ½ cup dill pickle chips
- Optional: shredded lettuce or spicy coleslaw
- Butter or mayo for toasting buns (optional)
Step-by-Step Instructions
Step 1: Marinate the Chicken Thighs
In a large mixing bowl, combine buttermilk, pickle juice, hot sauce, kosher salt, black pepper, and garlic powder. Whisk together until well combined and the salt is dissolved. Add the trimmed chicken thighs to the marinade, ensuring all pieces are completely coated.
Turn the chicken several times to ensure even coverage. Cover the bowl with plastic wrap or transfer to a zip-top bag and refrigerate for at least 1 hour, though 4-8 hours will yield even better flavor penetration and tenderness. The acids in the buttermilk and pickle juice will tenderize the meat while the spices infuse deep flavor throughout. Remove from refrigerator 15-20 minutes before grilling to bring closer to room temperature for more even cooking.
Step 2: Prepare the Spicy Mayo Baste
While the chicken marinates, prepare the innovative spicy mayo baste that replaces traditional hot oil. In a medium mixing bowl, combine mayonnaise, cayenne pepper, hot sauce, brown sugar, smoked paprika, optional chili powder, and kosher salt.
If using Dijon mustard for extra tang, add it now. Whisk all ingredients together until smooth and well combined. The mixture should have a vibrant orange-red color from the spices and a creamy, spreadable consistency. Taste and adjust seasoning as needed – add more cayenne for heat, more brown sugar for sweetness, or more hot sauce for tang. Set aside at room temperature until ready to use. This baste can be made up to 2 days ahead and refrigerated, then brought to room temperature before using.
Step 3: Preheat Grill and Prepare Chicken
Preheat your grill to medium-high heat, aiming for approximately 400°F. Clean and oil the grill grates thoroughly to prevent sticking. Remove the marinated chicken from the refrigerator and let it come to room temperature for 15-20 minutes before cooking.
Remove chicken from the marinade and pat lightly with paper towels to remove excess liquid while leaving some marinade for flavor. Discard the used marinade as it has been in contact with raw chicken. The chicken should still be moist but not dripping wet, as excess moisture can prevent proper searing and char development.
Step 4: Grill the Chicken to Perfection
Place the marinated chicken thighs on the preheated grill, positioning them so they won’t stick. Grill for 4-6 minutes on the first side without moving them, allowing beautiful char marks to develop and the chicken to release easily from the grates. Flip the chicken using tongs and continue grilling for another 4-6 minutes on the second side.
The total cooking time will depend on thickness, but the internal temperature should reach 165°F when measured with an instant-read thermometer at the thickest part. The chicken should have attractive grill marks and a slightly charred appearance while remaining juicy inside. Remove from grill when fully cooked and transfer to a clean plate.
Step 5: Apply Spicy Mayo Baste
While Hot Immediately after removing the chicken from the grill, brush both sides generously with the prepared spicy mayo baste while the chicken is still hot. The heat will cause the mayo to melt slightly into the meat, creating perfect flavor penetration and a glossy, appetizing coating.
Use a pastry brush or spoon to ensure complete coverage, paying special attention to any crevices or char marks where the baste can collect. The combination of hot chicken and creamy baste creates the signature Nashville hot chicken appearance and flavor without any oil. Allow the basted chicken to rest for 2-3 minutes to let the flavors settle and the coating to set.
Step 6: Assemble and Serve the Sliders
If desired, lightly toast the slider buns or Hawaiian rolls on the grill or in a toaster until golden brown. Spread additional spicy mayo baste on the bottom or top buns if extra heat is desired. Place one piece of basted hot chicken on each bottom bun. Top with 2-3 dill pickle chips for authentic Nashville flavor and crunch. Add optional shredded lettuce or spicy coleslaw for extra texture and cooling contrast. My preferred method is to assemble the sliders, place back into the smoker or grill to allow for the cheese to melt and get a good crust on the buns.
Crown with the top bun and serve immediately while the chicken is still warm and the baste is fresh. These sliders are best enjoyed hot and fresh, providing the perfect balance of heat, creaminess, and authentic Nashville flavors without any guilt.
Nashville Hot Chicken Sliders
Ingredients
- – 1½ lbs boneless skinless chicken thighs, trimmed
- – ¾ cup buttermilk
- – 1 tablespoon pickle juice
- – 1 tablespoon hot sauce
- – 1 teaspoon kosher salt
- – ½ teaspoon black pepper
- – ½ teaspoon garlic powder
- – ⅓ cup mayonnaise
- – 1 tablespoon cayenne pepper
- – 1 tablespoon hot sauce for baste
- – 1 tablespoon brown sugar
- – ½ teaspoon smoked paprika
- – ¼ teaspoon chili powder optional
- – ½ teaspoon kosher salt for baste
- – 12 slider buns or Hawaiian rolls
- – ½ cup dill pickle chips
- – Optional: shredded lettuce
Instructions
- Marinate chicken thighs in buttermilk, pickle juice, hot sauce, salt, pepper, and garlic powder for 1-8 hours.
- Make spicy mayo baste by whisking together mayo, cayenne, hot sauce, brown sugar, paprika, chili powder, and salt.
- Preheat grill to medium-high heat (400°F). Remove chicken from marinade and pat lightly dry.
- Grill chicken 4-6 minutes per side until charred and internal temperature reaches 165°F.
- Immediately brush hot chicken with spicy mayo baste on both sides while still hot.
- Assemble sliders with basted chicken, pickles, and optional toppings. Serve immediately.
Notes
– Apply mayo baste while chicken is hot for best penetration
– Adjust cayenne quantity to control heat level
– Can be made with bone-in thighs for extra flavor
Conclusion
These Nashville hot chicken sliders with mayo represent the perfect evolution of a Southern classic, delivering authentic flavors without the mess and calories of traditional preparation. The innovative spicy mayo basting technique creates superior flavor coating while the grilling method adds healthy preparation that doesn’t compromise on taste. Want more recipes like these? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.
ITEMS USED IN THIS RECIPE
Hasty Bake Charcoal Grill and Smoker
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