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buffalo brined chicken nuggets

Buffalo Brined Grilled Chicken Nuggets

  • Author: Jess Pryles



23 lb chicken breasts

For the brine:

2 cups buttermilk

1 cup water

1/4 cup kosher salt

1/2 cup hot sauce

3 cloves garlic, crushed

For the mop sauce:

1/2 cup ketchup

1/4 cup hot sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery salt

optional: ranch for dipping


  1. Trim the chicken breasts of any fat and gristle, and cut into large 1-2″ pieces.
  2. In a non reactive bowl, combine brine ingredients and stir. Add the chicken, making sure all pieces are coated. Cover with cling wrap and place in the refrigerator at least 6 hours or overnight.
  3. Light a grill for high heat direct grilling. Remove the chicken from the brine and rinse well under running water. Discard brine. Place nuggets on paper towels and roughly pat them dry.
  4. In a bowl, combine mop sauce ingredients and stir.
  5. Place the nuggets on the grill, then brush the mop sauce over the top. After 5-7 minutes, flip the nuggets and baste the other side, cooking a further 5-7 minutes. Flip them over one final time to set the sauce.
  6. Remove cooked nuggets from the grill (to be sure they are cooked, make sure the internal temperature measures 165f before removing). Serve with ranch for dipping.