Description
A delightful dish featuring tender and juicy chicken infused with smoky BBQ flavor, paired with sweet and buttery cornbread.
Ingredients
Scale
- 1.5 lbs chicken thighs (about 6–8 thighs)
- 1 cup barbecue sauce (your favorite brand)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup honey (plus extra for drizzling)
- 1/2 teaspoon salt
Instructions
- Prepare the Chicken: Place chicken thighs in a bowl, add onion, garlic, BBQ sauce, honey, salt, and pepper. Mix well and transfer to a crockpot. Cook on low for 6-7 hours or high for 3-4 hours.
- Make the Cornbread Batter: Preheat oven to 400°F (200°C). In a bowl, whisk cornmeal, flour, baking powder, and salt. In another bowl, combine milk, eggs, melted butter, and honey. Mix wet and dry ingredients until just combined.
- Bake the Cornbread: Grease an 8-inch baking dish. Pour batter into the dish and bake for 20-25 minutes until golden brown. Let cool slightly.
- Serve and Enjoy: Shred the chicken and mix with sauce. Cut cornbread into squares and serve warm with honey butter.
Notes
- For gluten-free, use gluten-free flour and cornmeal.
- For vegan, replace chicken with jackfruit and use plant-based milk and butter.
- Marinate chicken overnight for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Crockpot and Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: BBQ Chicken, Cornbread, Southern Cooking, Crockpot Recipes