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Sheet Pan BBQ Chicken Thighs with Cornbread Biscuits

Close-up of sticky, glazed Sheet Pan BBQ Chicken Thighs served alongside golden Cornbread Biscuits on a white plate.
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A simple, complete weeknight meal featuring BBQ chicken thighs baked on a single sheet pan alongside homemade cornbread biscuits.

Ingredients

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  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup your favorite BBQ sauce
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Pat the chicken thighs very dry using paper towels. Rub the thighs all over with olive oil, then season with salt and pepper.
  3. Arrange the chicken thighs skin-side up on one side of the prepared baking sheet, leaving space for the biscuits.
  4. Bake the chicken for 25 minutes.
  5. While the chicken bakes, prepare the biscuits. In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
  6. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the buttermilk and stir just until combined to form a shaggy dough. Do not overmix.
  8. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness. Cut into 8 biscuits using a round cutter or knife.
  9. After the chicken has baked for 25 minutes, brush the tops generously with half of the BBQ sauce.
  10. Place the cornbread biscuits on the empty side of the sheet pan around the chicken.
  11. Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the biscuits are golden brown.
  12. Brush the chicken with the remaining BBQ sauce during the last 5 minutes of cooking. Let the chicken rest for 5 minutes before serving with the biscuits.

Notes

  • For extra crispy skin, place the sheet pan on the lowest rack for the first 25 minutes of cooking.
  • If your BBQ sauce is very thick, thin it slightly with a teaspoon of water before brushing onto the chicken.
  • You can use a square or drop biscuit method if you prefer not to roll out the dough.

Nutrition

Find it online: https://afripaket.com/sheet-pan-bbq-chicken-thighs-cornbread-biscuits/