BBQ Chicken Recipe with Cornbread

by | Oct 24, 2018 | chicken, recipes | 0 comments

BBQ Chicken recipe with Cornbread, meal gives you all-day summer BBQ flavor, but in a fraction of the time! Chicken breasts smothered in sweet and smoky barbecue sauce, cook in a matter of minutes. And, the best part of the meal is the cornbread mix, just add a little oil, sugar, and milk, mix it up and bake! And you got yourself a great meal.

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The first thing you do is Preheat oven to 425 degrees. Oil 4 muffin cups or a 6-inch skillet. In a medium bowl, whisk cornbread mix, sugar, salt, vegetable oil, milk and a few grinds pepper. Pour cornbread batter into preheated muffin and bake in oven until cooked through and golden brown. It should take about 18 minutes in muffin tin, or 12 minutes in skillet. Allow to cool in pan for 5 minutes.

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Slice shallot, cucumbers on an angle. Roughly chop dill fronds and tender stems.  Whisk together vinegar, oil, teaspoon salt, and a few grinds pepper. Add cucumbers and shallot and set aside to marinate.

BBQ Chicken with Cornbread Quote

Heat a grill or grill pan over high and pat chicken dry. Season with salt and pepper and cook for a couple of minutes on both sides. Brush with BBQ sauce and cook 1 minute on each side. Add dill to cucumbers and season to taste with salt and pepper. Serve cucumbers alongside BBQ chicken and cornbread. Enjoy this BBQ Chicken Recipe

BBQ Chicken with Cornbread & Quick-Pickled Cucumbers

BBQ Chicken recipe with Cornbread, meal gives you all-day summer BBQ flavor, but in a fraction of the time! Chicken breasts smothered in sweet and smoky barbecue sauce, cook in a matter of minutes.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 ⁄2 oz cornbread mix 1
  • 3 ⁄4 oz milk use1⁄2cup
  • 3 oz shallot
  • 6 oz cucumbers
  • 1 ⁄4 oz fresh dill
  • 1 ⁄2 oz red wine vinegar
  • 12 oz boneless skinless chicken breasts
  • 1 oz barbecue sauce
  • neutral oil such as vegetable or safflower
  • sugar
  • coarse kosher salt
  • freshly ground pepper

Instructions

  • Make cornbread batter: Preheat oven to 425 oF with rack in center position. Generously oil 4 muffin cups or a 6-inch skillet, and put muffin tin or skillet in oven to preheat. In a medium bowl, whisk cornbread mix, 1 tablespoon sugar, and 1⁄2 teaspoon salt. Add 2 tablespoons vegetable oil, 1⁄2 cup of the milk (save rest for own use), and a few grinds pepper. Stir to combine.
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  • Bake cornbread: Pour cornbread batter into preheated muffin cups or skillet (batter will be runny), and bake in oven until cooked through and golden brown and crisp around the edges, about 18 minutes in muffin tin, or 12 minutes in skillet. Allow to cool in pan for 5 minutes.
  • Prep ingredients: Trim ends from shallot, then peel, and thinly slice about 1⁄3 cup (save rest for own use). Thinly slice cucumbers on an angle. Roughly chop dill fronds and tender stems, discarding thicker stems.
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  • Marinate cucumbers: In a medium bowl, whisk together vinegar, 2 tablespoons oil, 1⁄2 teaspoon salt, and a few grinds pepper. Add cucumbers and shallot and toss to combine. Set aside to marinate.
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  • Grill chicken: Heat a grill or grill pan over high. Pat chicken dry and pound to even 1⁄2-inch thickness, if necessary. Season all over with salt and pepper. Lightly oil grill grates, add chicken, and cook 2 minutes per side. Brush with BBQ sauce and cook 1 minute on each side (brushing again after flipping) until sauce is nicely caramelized and chicken is cooked through.
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  • Finish & serve: Add dill to cucumbers and season to taste with salt and pepper. Serve cucumbers alongside BBQ chicken and cornbread. Enjoy!
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