“Sizzlin’ Southern Grill Dinner: Smoky Grilled Chicken & Corn on the Cob, Skillet Cornbread, and Firecracker Coleslaw”

This recipe features a complete Southern Grill Dinner, including smoky grilled chicken thighs, golden cornbread, and firecracker coleslaw. A perfect copycat recipe inspired by famous street-food classics.

🕒 Prep Time: 40 minutes Cook Time: 25 minutes Total Time: 1 hour 5 minutes

🍽 Servings: 6

🔥 Difficulty: Intermediate

🌎 Cuisine: Southern American

Allergens

Dairy (buttermilk, cheddar cheese), Eggs (mayonnaise)

Ingredients

6 bone
in, skin
on chicken thighs 6 ears of fresh corn, shucked 1 cup buttermilk 1/2 cup yellow cornmeal 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/3 cup shredded cheddar cheese 4 cups coleslaw mix 1 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar 1 teaspoon crushed red pepper flakes 1/2 teaspoon garlic powder Salt and black pepper, to taste

Instructions

In a medium bowl, marinate chicken thighs in buttermilk for 30 minutes.
Preheat grill to medium high heat.
Grill chicken thighs skin side down for 5 minutes, then flip and grill for an additional 5 7 minutes or until cooked through.
Place corn on the grill and cook for 6 8 minutes, turning occasionally.
In a large bowl, mix together coleslaw ingredients. Refrigerate until ready to serve.
Prepare skillet cornbread according to package instructions while chicken and corn are grilling.

Chef’s Insight

For an extra smoky flavor, soak the chicken in a mixture of buttermilk and wood chip-infused water for 30 minutes before grilling.

Notes

Pair this meal with a cold glass of sweet tea or a refreshing mint julep for a truly Southern dining experience.

Substitutions

For a dairy-free option, use almond milk and substitute vegan cheese in the cornbread. For egg-free mayonnaise, use a store-bought brand or make your own with oil, vinegar, salt, and lemon juice.

Alternative Preparations

This recipe can be prepared on an indoor grill pan or stovetop grill pan for a rainy day version of the dish.

Alternative Methods

If you don't have access to a grill, you can bake the chicken and corn in the oven at 400°F (205°C) for 30-35 minutes or until cooked through.

Best Storage Practice

Store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Refrigerate leftover coleslaw and consume within 2 days.

Shelf Life

Fresh corn on the cob should be consumed within 3-4 days of purchase or grilling.

Plating Tips

Arrange grilled chicken on a large platter, surround with grilled corn, and place cornbread next to the chicken. Serve coleslaw in a separate bowl. Garnish with fresh herbs like parsley or cilantro for added flair.

Nutrition Facts

Per serving: 710 calories; 39 g fat (12 g saturated fat); 52 mg cholesterol; 840 mg sodium; 61 g carbohydrates; 5 g dietary fiber; 9 g sugar; 37 g protein.