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Sheet Pan BBQ Chicken Thighs with Cornbread Biscuits

A close-up of a juicy BBQ chicken thigh covered in rich sauce served with two golden cornbread biscuits.
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A simple recipe for oven-baked BBQ chicken thighs cooked on a single sheet pan, served with homemade, soft cornbread biscuits.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup your favorite BBQ sauce
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 2 tablespoons melted butter (for brushing biscuits)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, and pepper. Place the chicken thighs skin-side up on one side of the prepared baking sheet.
  3. In a small bowl, mix 1/2 cup of the BBQ sauce with the chicken thighs until they are evenly coated. Reserve the remaining 1/2 cup of BBQ sauce for later.
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt for the biscuits.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour in the buttermilk and stir just until the dough comes together. Do not overmix.
  7. Drop spoonfuls of the biscuit dough onto the empty side of the baking sheet, spacing them around the chicken thighs.
  8. Place the sheet pan in the preheated oven and bake for 25 minutes.
  9. Remove the pan from the oven. Brush the tops of the chicken thighs with the remaining 1/2 cup of BBQ sauce. Brush the tops of the biscuits lightly with melted butter.
  10. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the biscuits are golden brown and cooked through.
  11. Let the chicken rest for 5 minutes before serving with the warm cornbread biscuits.

Notes

  • For crispier skin on the chicken, place the thighs skin-side up on a wire rack set inside the sheet pan before baking.
  • If your biscuits are done before the chicken, remove them from the pan and keep them warm on a plate covered with foil while the chicken finishes cooking.
  • Use a good quality, thick BBQ sauce for the best flavor coating.

Nutrition

Find it online: https://whiskdaily.com/sheet-pan-bbq-chicken-thighs-cornbread-biscuits/