Smoky BBQ Chicken & Classic Cornbread
Smoky BBQ Chicken & Classic Cornbread
Ingredients
For the BBQ Chicken
- 4 chicken hind quarters, about 2 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 1/2 cups barbeque sauce, your favorite brand
- 1/4 cup water
For the Classic Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 large egg
- 1/4 cup unsalted butter, melted, plus more for greasing
For Serving
- 2 cups lettuce, shredded
- 1/2 cup dill pickles, sliced
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1 tablespoon Franks RedHot sauce, or to taste, as needed
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken hind quarters dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add chopped yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the barbeque sauce and water, scraping up any browned bits from the bottom of the pan.
⏱️ 10 min
- 4
Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 5
While the chicken bakes, prepare the cornbread. In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
⏱️ 5 min
- 6
In a separate medium bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
⏱️ 5 min
- 7
Grease an 8x8 inch baking pan or a 9-inch cast iron skillet with butter. Pour the cornbread batter into the prepared pan. After the chicken has baked for 30 minutes, remove it from the oven, uncover, and place the cornbread into the oven alongside the chicken. Continue baking both for another 20-25 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F) and the cornbread is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 8
Remove both the chicken and cornbread from the oven. Let the chicken rest in the sauce for 5-10 minutes. Cut the cornbread into squares.
⏱️ 10 min
- 9
Serve the BBQ chicken with a generous portion of cornbread. Garnish with shredded lettuce, sliced dill pickles, crispy jalapenos, crispy onions, and a drizzle of Franks RedHot sauce, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky BBQ Chicken & Classic Cornbread
Ingredients
For the BBQ Chicken
- 4 chicken hind quarters, about 2 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 1/2 cups barbeque sauce, your favorite brand
- 1/4 cup water
For the Classic Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 large egg
- 1/4 cup unsalted butter, melted, plus more for greasing
For Serving
- 2 cups lettuce, shredded
- 1/2 cup dill pickles, sliced
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1 tablespoon Franks RedHot sauce, or to taste, as needed
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken hind quarters dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add chopped yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the barbeque sauce and water, scraping up any browned bits from the bottom of the pan.
⏱️ 10 min - 4
Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 5
While the chicken bakes, prepare the cornbread. In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
⏱️ 5 min - 6
In a separate medium bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
⏱️ 5 min - 7
Grease an 8x8 inch baking pan or a 9-inch cast iron skillet with butter. Pour the cornbread batter into the prepared pan. After the chicken has baked for 30 minutes, remove it from the oven, uncover, and place the cornbread into the oven alongside the chicken. Continue baking both for another 20-25 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F) and the cornbread is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 8
Remove both the chicken and cornbread from the oven. Let the chicken rest in the sauce for 5-10 minutes. Cut the cornbread into squares.
⏱️ 10 min - 9
Serve the BBQ chicken with a generous portion of cornbread. Garnish with shredded lettuce, sliced dill pickles, crispy jalapenos, crispy onions, and a drizzle of Franks RedHot sauce, if desired.
⏱️ 5 min