Are you on the hunt for the ideal appetizer recipe to whip up on your portable grill? Blaine, our go-to portable grill guru, is here to guide you through making some delicious smoked Nashville hot chicken on the Green Mountain Pellet Grill.

Let’s get cooking! No matter if you’re out camping, enjoying a tailgate, or just catching the big game from your couch, this recipe is bound to be a crowd-pleaser!

The components

• Six chicken drumsticks

Things you need for an overnight marinade

• One quart of buttermilk!
• One tablespoon of Louisiana Hot Sauce

Items Required for Dry Rub

• One tablespoon of ground cumin!
• Half a tablespoon of chili powder
• One tablespoon of onion powder
• One tablespoon of garlic powder
• Half a tablespoon of white pepper
• One tablespoon of red cayenne pepper.
• One tablespoon of black pepper
• Two tablespoons of brown sugar

Things you’ll require

• Pellet Grills
• BBQ Prep Tub
• Apple Wood Pellets

The instructions

1. Let those wings soak in the marinade overnight!
2. Take the chicken out of the marinade.
3. Pat the chicken dry and rinse off that buttermilk!
4. Give that chicken a nice drizzle of olive oil!
5. Apply the dry rub to the drumsticks, ensuring that they are thoroughly coated.
6. Allow the drumsticks to absorb the dry rub for a minimum of 30 minutes.
7. Preheat the pellet grill to a comfortable 325°F and add some delectable Apple Wood Pellets.
8. Cook the chicken at 325°F for about 30 to 40 minutes, or until it hits that perfect internal temperature of 160°F.
9. Give that chicken about 10 minutes to chill before diving in!