Steps

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  Nashville Hot Chicken Dip

  

• 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. (Discard the brine.) 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 1/3 cup 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.