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Easy Sheet Pan BBQ Chicken Recipe with Moist Cornbread for Perfect Family Dinner

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A simple and delicious sheet pan meal featuring tender BBQ chicken thighs paired with moist, homemade cornbread. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1 cup (240ml) BBQ sauce (your favorite brand or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (125g) all-purpose flour
  • 1 cup (150g) yellow cornmeal (medium grind)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice as substitute)
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) melted unsalted butter (plus extra for greasing)
  • 2 tablespoons honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a bowl, toss the chicken with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  4. Arrange the chicken skin-side up on one half of the sheet pan.
  5. Brush each piece generously with BBQ sauce. Set aside.
  6. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  7. In a separate bowl, beat the eggs with buttermilk, melted butter, and honey.
  8. Pour the wet ingredients into the dry and stir gently until just combined—do not overmix.
  9. Pour the cornbread batter onto the other half of the sheet pan, spreading it out evenly but gently.
  10. Bake everything together in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cornbread is golden brown and springs back when touched.
  11. Halfway through baking, spoon extra BBQ sauce over the chicken if desired and rotate the pan for even browning.
  12. Remove the pan from the oven and let rest for 5 minutes before serving.
  13. Serve warm, slicing the cornbread into squares and serving alongside the chicken.

Notes

Pat chicken dry for crispy skin. Do not overmix cornbread batter to avoid toughness. Use a good-quality BBQ sauce for best flavor. Check chicken internal temperature to ensure safety. If chicken skin isn’t crispy enough, finish under broiler for 2-3 minutes. Room temperature eggs help cornbread texture. For gluten-free, substitute flour with gluten-free blend and ensure BBQ sauce is gluten-free. For dairy-free, use plant-based milk with lemon juice and substitute butter with coconut or vegetable oil.

Nutrition

Keywords: BBQ chicken, sheet pan meal, cornbread, family dinner, easy recipe, moist cornbread, weeknight dinner

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