Fire-Roasted BBQ Chicken Thighs with Whiskey Glaze and Cornbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy fire-roasted chicken thighs brushed with a rich whiskey glaze, served alongside moist homemade cornbread for a comforting BBQ meal. This southern-inspired bbq & smoked ready in about 70 minutes pairs (about 3 pounds) bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 6 Southern cuisine 610 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (around 375°F). Season 8 bone-in chicken thighs with 2 tsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 2 tbsp olive oil, rubbing evenly.
  2. Step 2: In a saucepan over medium heat, combine 1/3 cup bourbon whiskey, 1/4 cup brown sugar, 1/2 cup ketchup, and 2 tbsp apple cider vinegar. Simmer for 10 minutes until thick and syrupy, stirring frequently.
  3. Step 3: Grill the chicken thighs skin side down for 7 minutes until crispy, flip, then brush generously with half the whiskey glaze. Continue grilling for 10-12 minutes, basting with remaining glaze, until internal temperature reaches 165°F.
  4. Step 4: Meanwhile, preheat oven to 400°F. In a mixing bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, and 1/2 tsp salt.
  5. Step 5: In a separate bowl, whisk 3/4 cup milk, 1 large egg, and 2 tbsp melted unsalted butter. Pour wet ingredients into dry and stir just until combined.
  6. Step 6: Pour batter into a greased 8-inch square baking pan and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  7. Step 7: Serve the fire-roasted chicken thighs hot with the whiskey glaze alongside warm cornbread.

Equipment for this recipe

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Frequently asked questions

How long does Fire-Roasted BBQ Chicken Thighs with Whiskey Glaze and Cornbread take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fire-Roasted BBQ Chicken Thighs with Whiskey Glaze and Cornbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Fire-Roasted BBQ Chicken Thighs with Whiskey Glaze and Cornbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fire-Roasted BBQ Chicken Thighs with Whiskey Glaze and Cornbread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fire-Roasted BBQ Chicken Thighs with Whiskey Glaze and Cornbread?

Southern bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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