Enjoy Nashville hot chicken without the hassle of deep-frying. This version combines buttermilk and Frank’s RedHot sauce into a tasty marinade, then it’s finished on the grill.

Grilled Nashville-Style Hot Chicken

Stir together buttermilk, 1/4 cup RedHot sauce, 3 tablespoons seasoning mix and, if desired, cayenne pepper in a medium bowl. Cut chicken strips in half, if desired. Add chicken strips to buttermilk mixture; stir to coat. Cover and marinate in refrigerator for 4 to 8 hours.

Preheat a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat (375 degrees).

Remove chicken from buttermilk marinade; discard marinade. Sprinkle chicken evenly with remaining seasoning mix.

Grill chicken for 13 to 16 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer chicken to serving platter; drizzle with remaining 3 tablespoons RedHot sauce. Serve with mayo dip and pickle slices, if desired.