Cornbread-Topped Bourbon BBQ Chicken
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 3 tablespoons extra virgin olive oil
- 3 -4 garlic cloves, grated
- 1 red onion, finely chopped
- salt
- 3 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 1⁄2 cups chicken broth
- 1⁄4 cup brown sugar
- 3 tablespoons hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon grated orange peel
- 1 tablespoon orange juice
- 2 1⁄2 lbs boneless skinless chicken, coarsley chopped
- 3⁄4 cup Bourbon
- 4 scallions, thinly sliced
- 1 cup shredded cheddar cheese
- 2 (8 1/2 ounce) boxes corn muffin mix
directions
- Preheat oven to 375 degrees.
- In a medium saucepan heat 1 tablespoon extra virgin olive oil over medium heat and add the garlic and onion and cook for 4-5 minutes until tender. Season with salt + pepper.
- Stir in tomato paste and paprika and cook until fragrant 1- 2 minutes.
- Stir in chicken broth, brown sugar, hot sauce, worcestershire sauce, orange peel, orange juice and bring to a boil.
- Lower heat and simmer sauce until slightly thickened about 5 minutes.
- In a large cast iron skillet heat remaining olive oil over medium high heat until simmering, add chicken, season with salt + pepper and cook until golden brown on all sides about 6-8 minutes.
- Pour the bbq sauce into the skillet and drizzle the bourbon on top.
- Remove pan from heat and light the alcohol with a match, return the pan to the heat and cook until the flames subside.
- Fold the scallions and 1/2 cup of cheese into the mixed cornbread batter.
- Spoon the mixture evenly over the chicken in the skillet. Sprinkle with remaining cheese and bake until the cornbread is golden brown about 30 minutes.
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