Simple BBQ Chicken Thighs with Cornbread
10min
35min
4
1000
Chef's Note
For extra flavor with minimal effort, marinate the chicken thighs in 1/4 cup of the BBQ sauce for 30 minutes before cooking if you have time. The cornbread can also be made a day ahead and reheated.
Tags
Ingredients
3 pounds boneless skinless chicken thighs
1 cup store-bought BBQ sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 boxes (8.5 oz each) cornbread mix
2 large eggs
2/3 cup milk
1 cup frozen corn kernels, thawed
1/4 cup butter, melted
1 tablespoon vegetable oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season 3 pounds of chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 3
Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat.
- 4
Add the chicken thighs and cook for 5 minutes on each side until browned.
- 5
Pour 3/4 cup BBQ sauce over the chicken, turning to coat each piece.
- 6
Transfer the skillet to the oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
- 7
While chicken is cooking, prepare the cornbread by combining 2 boxes of cornbread mix, 2 eggs, 2/3 cup milk, 1 cup corn kernels, and 1/4 cup melted butter in a large bowl.
- 8
Pour the cornbread batter into a greased 9x9 inch baking dish.
- 9
Bake the cornbread in the oven alongside the chicken for about 20 minutes until golden brown and a toothpick inserted comes out clean.
- 10
Brush the remaining 1/4 cup BBQ sauce over the chicken during the last 5 minutes of cooking.
- 11
Remove chicken and cornbread from oven and let rest for 5 minutes before serving.
Nutrition Information (per serving)
1000
63g
112g
33g
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