Southern Grill Dinner: Memphis BBQ Chicken & Smoky Cheddar Cornbread

Allergens

Dairy, Eggs

Ingredients

• 6 bone
• in, skin
• on chicken breasts
• 1 cup BBQ sauce (Memphis
• style)
• 2 cups cornmeal
• 1 cup all
• purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups buttermilk
• 2 large eggs
• 2 cups shredded smoked cheddar cheese
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat your grill to medium heat (around 350°F).
2. In a bowl, mix together the BBQ sauce, chicken breasts, and let marinate for 30 minutes.
3. In another bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
4. In a separate bowl, whisk together buttermilk and eggs. Pour this mixture into the dry ingredients and stir until just combined. Fold in shredded smoked cheddar cheese.
5. Grill the marinated chicken breasts for 20 25 minutes or until fully cooked, turning every 5 minutes.
6. While the chicken is grilling, prepare a muffin tin with non stick spray or line with paper liners. Fill each tin with batter and bake at 425°F for 12 15 minutes or until golden brown.
7. To serve, place cornbread muffins on a platter, top with BBQ chicken, and drizzle extra BBQ sauce.

Chef’s Insight

To enhance smokiness, use wood chips soaked in water for 30 minutes before placing them on the grill.

Notes

Serve with a side of creamy coleslaw or collard greens for a complete Southern meal.