Southern Grill Lunch: Smoky BBQ Chicken & Cornbread Sliders
Discover this copycat recipe for Southern Grill Lunch: Smoky BBQ Chicken & Cornbread Sliders. Enjoy the taste of the South with mouthwatering smoky BBQ chicken sliders atop fluffy cornbread and tangy coleslaw.
Allergens
Eggs, Milk, Wheat
Ingredients
- 1. 6 boneless, skinless chicken breasts 2. 3 cups hickory wood chips 3. 1 cup smoky BBQ sauce 4. 1 batch cornbread sliders (recipe below) 5. 1 batch tangy coleslaw (recipe below) Cornbread Sliders: 6. 1 cup yellow cornmeal 7. 1 cup all
- purpose flour 8. 3 tablespoons sugar 9. 1 tablespoon baking powder 10. 1/2 teaspoon salt 11. 1 cup milk 12. 2 large eggs 13. 1/4 cup vegetable oil Tangy Coleslaw: 14. 8 cups shredded cabbage (green and red) 15. 1/2 cup mayonnaise 16. 2 tablespoons cider vinegar 17. 1 tablespoon sugar 18. Salt and pepper, to taste
Instructions
- Soak wood chips in water for at least 30 minutes.
- Preheat grill to medium high heat (about 350°F). Drain wood chips and place them on hot coals or in a smoker box.
- Season chicken breasts with salt and pepper. Grill over indirect heat, using the soaked wood chips for smoke, until internal temperature reaches 165°F, about 20 25 minutes. Brush with BBQ sauce during the last 5 minutes of cooking. Let rest for 5 minutes before slicing.
- Prepare cornbread sliders and tangy coleslaw according to recipes below.
- Assemble sliders by placing a slice of chicken on a cornbread slider, followed by a spoonful of coleslaw.
Chef’s Insight
To achieve a smokier flavor, consider using an applewood or cherrywood chips alongside the hickory wood chips.
Notes
This recipe makes approximately 6 sliders. Adjust ingredient quantities to suit your needs.