Cornbread Topped Bourbon Bbq Chicken Recipes

BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
• Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
• Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
• Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
• For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

BARBECUE CHICKEN CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

BBQ CHICKEN CORNBREAD CASSEROLE

Steps:

• Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
• Cover, and cook on "low" for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker).
• Preheat oven to 350 degrees F.
• Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8×8″ casserole dish. Cover with shredded cheese, and set aside.
• In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole.
• Place in oven and bake 40 minutes or until top is golden brown and cooked through.

SHEET PAN BBQ CHICKEN CORNBREAD SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
• Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
• In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
• Add the wet ingredients to the dry ingredients and mix until fully incorporated.
• Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
• Bake for 15 minutes, until golden brown.
• Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
• Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
• Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
• Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
• Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
• Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
• Enjoy!

BOURBON ORANGE SKILLET BBQ CHICKEN WITH CORN BREAD TOPPER

Steps:

• Preheat oven to 375°.
• Heat 1 tablespoon oil in a medium sauce pan over med-high heat.
• Add the onions and garlic to the pan and cook until tender, 4-5 minutes.
• Season the onions with salt and pepper and stir in the tomato paste and smoked paprika.
• Cook the mixture for 1-2 minutes, then add the Worcestershire sauce, hot sauce, brown sugar, orange zest, orange juice, and chicken stock to the pan.
• Bring everything up to a bubble, then reduce the heat to medium and simmer the sauce until thickened, about 5 minutes.
• While the sauce is simmering, place a large cast-iron skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper and cook it until golden brown on all sides, 5-6 minutes.
• When the chicken is golden brown, pour the thickened barbecue sauce into the cast-iron skillet and add the bourbon, but don't stir it inches.
• Remove the pan from the heat and very carefully flame the alcohol by using a match or barbecue lighter.
• Return the pan to the heat and allow the alcohol to cook out of the bourbon; it'll be ready when the flames die away.
• Remove the skillet from the heat and reserve on a heat-safe surface while you prepare the corn bread.
• In a mixing bowl, prepare the corn bread batter according to the package directions.
• Fold the scallions and 1/2 cup cheese into the batter and spoon it evenly over the top of the barbecue chicken.
• Sprinkle the rest of the shredded cheese over the corn bread and transfer the skillet to the oven.
• Bake until the corn bread is golden brown and baked through, about 15 minutes.
• Serve immediately.

FOILED BBQ CHICKEN WITH CORN ON THE COB AND PINTO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
• Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
• Drizzle corn with melted butter.
• Spoon barbeque sauce over chicken.
• Divide pinto beans evenly over each portion.
• Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
• Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CORNBREAD-TOPPED BOURBON BBQ CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan heat 1 tablespoon extra virgin olive oil over medium heat and add the garlic and onion and cook for 4-5 minutes until tender. Season with salt + pepper.
• Stir in tomato paste and paprika and cook until fragrant 1- 2 minutes.
• Stir in chicken broth, brown sugar, hot sauce, worcestershire sauce, orange peel, orange juice and bring to a boil.
• Lower heat and simmer sauce until slightly thickened about 5 minutes.
• In a large cast iron skillet heat remaining olive oil over medium high heat until simmering, add chicken, season with salt + pepper and cook until golden brown on all sides about 6-8 minutes.
• Pour the bbq sauce into the skillet and drizzle the bourbon on top.
• Remove pan from heat and light the alcohol with a match, return the pan to the heat and cook until the flames subside.
• Fold the scallions and 1/2 cup of cheese into the mixed cornbread batter.
• Spoon the mixture evenly over the chicken in the skillet. Sprinkle with remaining cheese and bake until the cornbread is golden brown about 30 minutes.