Sheet Pan Southern-Style BBQ Chicken with Cornbread Salad

By AislePrompt Test Kitchen · Reviewed 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-inspired chicken ready in about 70 minutes pairs bone-in chicken thighs, BBQ sauce, 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 "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.

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

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.