Grilled chicken thighs used to make a simple – quick and easy – BBQ Chicken Pizza… using White BBQ Sauce, Jalapeños and lots of cheese! This recipe is a perfect Football Food!

• 6–8 boneless, skinless chicken thighs
• 2 Tablespoons Killer Hogs Hot Rub
• 1 Pillsbury pizza crust
• 1/4 cup Killer Hogs White Sauce
• 1/4 cup sliced pickled jalapeños
• 1/4 cup diced red onion
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded triple blend cheddar cheese
• 2 Tablespoons Killer Hogs The BBQ Sauce

Instructions

1. Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.
2. Season boneless, skinless chicken thighs with Killer Hogs Hot Rub.
3. Place the chicken thighs on direct side of the grill. Flip sides for even cooking every 3-5 minutes. Continue cooking chicken thighs until internal temp hits 165 minimum. You can always move chicken to cool side to allow to finish cooking if needed.
4. Rest the chicken thighs for 5 minutes and slice into thin strips.
5. Preheat pellet grill – or any other grill – set up for indirect cooking at 425 degrees F. You can also cook pizza in the oven.
6. Open pizza crust and spread it on a greased baking sheet.
7. Spread Killer Hogs White Sauce over crust. Sprinkle half the mozzarella over sauce.
8. Top with grilled chicken thigh strips. Add sliced jalapeños and diced onion followed by triple blend cheddar and remaining mozzarella.
9. Place pizza on grill and cook until cheese has melted and edges are golden brown – about 25-30 minutes but keep an eye on it.
10. Remove pizza from grill and drizzle too with Killer Hogs The BBQ Sauce before cutting to serve.

Chunks of chicken breas – cut into big, bite-sized pieces – wrapped with bacon and a spicy pickle. Seasoned with Hot Sauce and Hot BBQ Rub, then grilled over charcoal until the chicken is done (but still juicy) and the bacon is crispy. Then served with a “Dirty Dip” dipping sauce for a sweet and spicy kick.

• 4boneless skinless chicken breast (cut into bite size chunks)
• 1 jar Killer Hogs Hot Dill Pickles
• 1lb thin sliced bacon
• 1 bottle Killer Hogs Hot Sauce
• 1/4 cup Killer Hogs Hot Rub

Instructions

1. Place bite sized chunks of chicken breast in a bowl and add hot sauce to coat. Make sure all pieces are coated. Refrigerate for at least 1 hour up to overnight.
2. Remove chicken bites from marinade and place on half strip of bacon. Add 1 Hot Dill pickle slice and secure bacon around the bite with a toothpick.
3. Season the chicken bites with Killer Hots Hot Rub
4. Prepare charcoal grill for 2 zone grilling – hot and cool side.
5. Place the bacon wrapped bites on the cool side of the grill away from direct heat. Let them cook for 35-45 minutes moving as necessary to prevent burning. Internal temperature should reach 165 internal.
6. Serve these spicy bacon wrapped chicken bites with the “Dirty Dip” Dipping Sauce.

“Dirty Dip” Dipping Sauce

• 1/4 cup Soy Sauce
• 1/4 cup Honey
• 3 heaping Tablespoons Brown Sugar
• 2 Tablespoons Sriracha Sauce
• 1 Tablespoon Pineapple Juice

Place the above ingredients in a pyrex mixing bowl and stir to combine. Heat in the microwave at 100% power for 2-3 minutes or until the sugar dissolves. Stir and allow too cool before serving. Mixture will thicken as it stands.

Grilled Grinder Sandwich with a Cabbage Grinder Slaw

• 2 pork tenderloins
• 2 Tablespoons olive oil
• 2 Tablespoons Killer Hogs AP Seasoning
• 2 Tablespoon Italian Seasoning
• 1 loaf French bread
• 4 Tablespoons Garlic Butter
• 6–8 slices provolone cheese
• 1 tomato thinly sliced

Grinder Slaw Recipe

• 1 10-12oz bag shredded cabbage
• 1 small red onion thinly sliced
• 1/2 cup sliced pepperoncini peppers
• 1 cup mayonnaise
• 1 Tablespoons red wine vinegar
• 1 Tablespoon sub oil
• 2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste)

Instructions

1. Combine the shredded Cole slaw, red onion, pepperoncini, Mayo, red wine vinegar, & sub oil in a bowl. Season with AP seasoning and place in refrigerator for at least an hour.
2. Trim any fat or sinew from pork tenderloins and pat dry with paper towel. Combine AP seasoning and Italian seasoning in a dredge shaker and generously coat each tenderloin
3. Prepare charcoal grill for 2 zone grilling – hot and cool side.
4. Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute each side then turn until all 4 sides have some color.
5. Move the tenderloins to the cool side and continue to cook until internal temperature reaches 135-140 degrees. Total cook time is about 15 minutes.
6. Remove the tenderloin from the grill and loosely cover with foil. Rest at room temperature for 10 minutes.
7. Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread lightly in the oven on broil or on the grill.
8. Slice the pork tenderloin into thin medallions. To build the grinder sandwich: place a couple slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese. Top with the grinder slaw and slices of tomato along with the top half of French bread.

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle

• 8 Chicken Leg Quarters
• 1/4 cup olive oil
• 3 Tablespoons Killer Hogs AP Seasoning
• 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 stick butter melted
• 1–2 lemons halved
• 1 bottle Killer Hogs Mississippi White Sauce

Instructions

1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce