BBQ Chicken Quarters with Homemade Cornbread
BBQ Chicken Quarters with Homemade Cornbread
Ingredients
For the BBQ Chicken Quarters
- 4 chicken hind quarters, bone-in, skin-on
- 1 1/2 cups barbeque sauce, divided
- 1/2 onion, chopped
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Homemade Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, large
- 1/4 cup unsalted butter, melted
For Serving
- 4 cups green leaf lettuce, roughly chopped
- 1/2 cup dill pickles, sliced
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a large roasting pan for the chicken and a 9x9 inch baking pan or 10-inch cast iron skillet for the cornbread.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken hind quarters dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the chicken, skin-side up, in the prepared roasting pan.
⏱️ 5 min
- 3
Roast the chicken in the preheated oven for 30 minutes to render some of the fat and crisp the skin.
⏱️ 30 min•🌡️ 400
- 4
While the chicken roasts, prepare the cornbread batter. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and 1/2 teaspoon of salt. In a separate medium bowl, whisk together the milk, egg, and 1/4 cup of melted unsalted butter until well combined.
⏱️ 7 min
- 5
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are fine. Pour the batter into the prepared cornbread pan.
⏱️ 3 min
- 6
After 30 minutes, remove the chicken from the oven. Drain any excess fat from the pan if desired. Brush the chicken generously with 1 cup of barbeque sauce. Scatter the chopped onion around the chicken in the pan.
⏱️ 5 min
- 7
Return the chicken to the oven. Place the cornbread pan in the oven alongside the chicken. Bake both for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean, and the chicken reaches an internal temperature of 165°F.
⏱️ 25 min•🌡️ 400
- 8
Remove the cornbread from the oven and let it cool slightly. Brush the chicken with the remaining 1/2 cup of barbeque sauce and the 2 tablespoons of melted unsalted butter. Return the chicken to the oven for another 5-10 minutes, or until the internal temperature reaches 175°F for optimal tenderness and food safety.
⏱️ 10 min•🌡️ 400
- 9
Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute.
⏱️ 10 min
- 10
Serve the BBQ chicken quarters with slices of warm cornbread. Garnish with chopped green leaf lettuce, sliced dill pickles, crispy jalapenos, and crispy onions.
Kitchen Tools
Nutrition Facts (per serving)
BBQ Chicken Quarters with Homemade Cornbread
Ingredients
For the BBQ Chicken Quarters
- 4 chicken hind quarters, bone-in, skin-on
- 1 1/2 cups barbeque sauce, divided
- 1/2 onion, chopped
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Homemade Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, large
- 1/4 cup unsalted butter, melted
For Serving
- 4 cups green leaf lettuce, roughly chopped
- 1/2 cup dill pickles, sliced
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a large roasting pan for the chicken and a 9x9 inch baking pan or 10-inch cast iron skillet for the cornbread.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken hind quarters dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the chicken, skin-side up, in the prepared roasting pan.
⏱️ 5 min - 3
Roast the chicken in the preheated oven for 30 minutes to render some of the fat and crisp the skin.
⏱️ 30 min•🌡️ 400 - 4
While the chicken roasts, prepare the cornbread batter. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and 1/2 teaspoon of salt. In a separate medium bowl, whisk together the milk, egg, and 1/4 cup of melted unsalted butter until well combined.
⏱️ 7 min - 5
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are fine. Pour the batter into the prepared cornbread pan.
⏱️ 3 min - 6
After 30 minutes, remove the chicken from the oven. Drain any excess fat from the pan if desired. Brush the chicken generously with 1 cup of barbeque sauce. Scatter the chopped onion around the chicken in the pan.
⏱️ 5 min - 7
Return the chicken to the oven. Place the cornbread pan in the oven alongside the chicken. Bake both for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean, and the chicken reaches an internal temperature of 165°F.
⏱️ 25 min•🌡️ 400 - 8
Remove the cornbread from the oven and let it cool slightly. Brush the chicken with the remaining 1/2 cup of barbeque sauce and the 2 tablespoons of melted unsalted butter. Return the chicken to the oven for another 5-10 minutes, or until the internal temperature reaches 175°F for optimal tenderness and food safety.
⏱️ 10 min•🌡️ 400 - 9
Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute.
⏱️ 10 min - 10
Serve the BBQ chicken quarters with slices of warm cornbread. Garnish with chopped green leaf lettuce, sliced dill pickles, crispy jalapenos, and crispy onions.