Smoked Chicken Family Pack with Classic Cornbread

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Smoky pulled chicken served alongside moist, golden cornbread making a perfect family-style barbecue meal. This American-inspired barbecue recipe, ready in about 170 minutes, pairs boneless skinless chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 3 lbs boneless skinless chicken thighs
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt (for cornbread)
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted

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Instructions

1. Step 1: Preheat your smoker or grill to 275°F. In a small bowl, mix 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 3 lbs boneless skinless chicken thighs.
2. Step 2: Place the chicken thighs on the smoker rack and smoke for about 2 hours until the internal temperature reaches 165°F and the meat is tender enough to shred.
3. Step 3: While the chicken smokes, preheat oven to 400°F and prepare the cornbread. In a large bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
4. Step 4: In a separate bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup melted unsalted butter. Pour wet ingredients into dry ingredients and stir just until combined.
5. Step 5: Pour the cornbread 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.
6. Step 6: When chicken is done, shred it with two forks, then toss with 1 cup BBQ sauce until well coated.
7. Step 7: Serve the pulled smoked chicken hot with slices of freshly baked cornbread for a satisfying family pack meal.