Why You’ll Love Smoked Nashville Hot Chicken Queso Recipe

I love this recipe because it combines two comfort-food favorites into one unforgettable dish. I get smoky, juicy chicken, rich and creamy queso, and that signature Nashville-style heat all in one skillet. It’s perfect for sharing, easy to prep ahead, and always a hit whether I’m serving it as an appetizer or turning it into a full meal with chips or bread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
1.5 lb chicken thighs (about 5)
½ cup hot sauce
¼ cup pickle brine
1/4 cup Nashville Hot Chicken Seasoning

Queso:
1 1/2 cup half and half
8 ounces cream cheese, room temperature
16 ounces queso blanco, cubed
1 cup finely grated Monterey Jack cheese
1 cup finely grated cheddar cheese
1 tablespoon Nashville Hot Chicken Seasoning
Chopped pickles and pickled jalapeños for garnish

Directions

I start by mixing the chicken thighs with the hot sauce and pickle brine, making sure everything is well coated. I cover the bowl and let it marinate in the refrigerator for at least 2 hours, and up to 6 hours when I have the time.

I preheat my smoker for indirect cooking at 275°F. I remove the chicken from the marinade and season it generously with the Nashville hot chicken seasoning. I place the chicken on a foil-lined baking sheet so it stays moist and easy to shred later.

To prepare the queso, I add all the queso ingredients to a skillet and sprinkle the additional seasoning over the top. I place both the chicken and the skillet of queso into the smoker.

After about 30 minutes, I begin stirring the queso, breaking up the cheeses and whisking until smooth. I repeat this as needed until everything is fully melted and creamy. If the queso finishes early, I remove it from the smoker and keep it warm.

I continue cooking the chicken until it reaches an internal temperature of 165°F. Once done, I remove it from the smoker, cover it with foil, and let it rest for about 10 minutes. I shred the chicken and stir it directly into the warm queso. I finish by topping it with chopped pickles and pickled jalapeños before serving.

Servings and Timing

This recipe serves about 6 people. Prep time takes me around 10 minutes, marinating takes at least 2 hours, and smoking time is about 1 hour, bringing the total time to roughly 3 hours and 10 minutes.

Variations

When I want to change things up, I add extra seasoning for more heat or mix in roasted peppers for a smoky-sweet contrast. I sometimes serve this queso over fries or baked potatoes instead of chips, which turns it into a hearty main dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it slowly in a skillet or microwave, stirring often and adding a splash of half and half if needed to loosen the texture.

FAQs

Can I make this without a smoker?

I can use an oven set to low heat, though the smoky flavor will be lighter.

How spicy is this queso?

It has a medium to high heat level, which I can easily adjust by changing the seasoning amount.

Can I use chicken breast instead of thighs?

I can, but I prefer thighs because they stay juicier during smoking.

What chips work best for serving?

I like sturdy tortilla chips that can handle thick queso.

Can I make this ahead of time?

I can prep and smoke everything ahead, then reheat gently before serving.

Does the queso thicken as it cools?

Yes, it thickens slightly, so reheating with a splash of liquid helps.

Can I add extra cheese?

I sometimes add more Monterey Jack for extra meltiness.

Are the pickles necessary?

I love the tang they add, but I can leave them off if preferred.

Can I keep this warm for a party?

I keep it warm in a slow cooker on low, stirring occasionally.

Is this good as a meal?

I find it filling enough to serve as a main dish with sides.

Conclusion

This smoked Nashville hot chicken queso is one of those recipes I turn to when I want maximum flavor with minimal fuss. I love how smoky chicken, creamy cheese, and bold seasoning come together into a dip that’s comforting, exciting, and always the first thing to disappear.