Sheet Pan Southern-Style BBQ Chicken with Cornbread Salad

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant Southern-inspired one-pan meal featuring tender BBQ chicken paired with a tangy cornbread salad loaded with fresh vegetables. This Southern American chicken recipe, ready in about 70 minutes, pairs bone-in chicken thighs, BBQ sauce, and yellow cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 cup BBQ sauce
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• 3/4 cup buttermilk
• 1 large egg
• 1/4 cup vegetable oil
• 1 cup halved cherry tomatoes
• 1 medium diced cucumber
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat 6 bone-in chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Place on a rimmed sheet pan and brush each piece with 1 cup BBQ sauce evenly. Roast for 30-35 minutes until internal temperature reaches 165°F and skin is caramelized.
2. Step 2: While chicken roasts, prepare cornbread batter by whisking together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tsp baking powder, and 2 tbsp sugar in a bowl. In a separate bowl, combine 3/4 cup buttermilk, 1 large egg, and 1/4 cup vegetable oil. Pour wet ingredients into dry and stir until just combined.
3. Step 3: Pour batter into a greased 8-inch square baking pan and bake at 400°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean. Let cool slightly, then cut into 1-inch cubes.
4. Step 4: In a large mixing bowl, toss 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, and the cornbread cubes. Whisk together 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper; pour dressing over salad and gently toss to combine.