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The Nashville Hot Chicken Shotgun Shells plated so that we can serve them.
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4.23 from 9 votes

Nashville Hot Chicken Shotgun Shells

Nashville Hot Chicken Shotgun Shells for a fun twist on a Nashville hot chicken!
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 3-4 Chicken Thighs
  • Canola Oil as needed

Nashville Hot Seasoning:

  • ½ cup Cayenne Pepper
  • 2 tbsp Kosher Salt
  • 1.5 tbsp Mustard Powder
  • 1 tbsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • 2 tsp Garlic Powder



  • 1/4 cup Plain Cream Cheese
  • 1/4 cup Shredded Cheddar Cheese

Homemade Ranch:

  • 3 tbsp of Sour Cream
  • 3 tbsp of Mayonnaise
  • 2 tbsp of Buttermilk
  • 1 tbsp of Pickle Juice
  • 2 tsp of Parsley finely chopped
  • 2 tsp of Dill finely chopped
  • ½ tsp of Kosher Salt
  • ½ tsp of Black Pepper
  • ½ tsp of Garlic Powder


  • Preheat your fire to a two zone medium high temperature (around 375F).
  • Add some oil to your chicken thighs and season thoroughly with the Nashville Hot Seasoning. Set to the side.
  • Add all the ingredients for the Homemade Ranch to a bowl and mix together. Set in the fridge until ready to serve.
  • Add your chicken over the hot side of the grill to sear for 2 minutes per side.
  • Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes).
  • When done, pull off, rest for 5 minutes then chop it up.
  • Bring a large pot of water to a rolling boil.
  • Add your manicotti shells to the water to cook for only 2.5-3 minutes (not fully cooked). They should retain most of their hardness and shape.
  • When done, pull them out and let them cool for 10 minutes.
  • In a bowl, mix together all the ingredients for the filling, plus the chopped chicken.
  • Place mixture in a large plastic bag and cut off a small corner so that it is easier to pipe the filling into the pasta.
  • Pipe the filling into the past shells and set them to the side once done.
  • Next, lay out a slice of Wright Brand Hickory Bacon and wrap completely around the pasta shell. Do this for all the pasta shells and place on a rack once done.
  • Finally, season the outside of the shells with more Nashville Hot Seasoning and place in the fridge for at least 2 hours but ideally 4 hours.
  • Preheat your smoker for 250F indirect cooking. Add some wood chips or wood chunks for added smoke flavor if you desire.
  • Pull the shells out of the fridge and place on the smoker to cook for 1-1.5 hours.
  • When the bacon is looking crispy and darkened, glaze the outside of the shells with some honey mixed with some of the Nashville Hot seasoning.
  • Continue cooking until the sauce has become tacky and dried.
  • Once the shells are done, pull off and let cool for 10 minutes.
  • Slice, serve with the homemade ranch and enjoy!



Calories: 1693kcal | Carbohydrates: 136g | Protein: 52g | Fat: 112g | Saturated Fat: 36g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 43g | Trans Fat: 0.3g | Cholesterol: 234mg | Sodium: 5282mg | Potassium: 1695mg | Fiber: 15g | Sugar: 80g | Vitamin A: 19800IU | Vitamin C: 35mg | Calcium: 196mg | Iron: 7mg