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Sheet Pan BBQ Chicken Thighs with Cornbread Biscuits

Close-up of a juicy Sheet Pan BBQ Chicken Thigh covered in rich sauce next to cornbread biscuits.
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A simple recipe for baking bone-in, skin-on BBQ chicken thighs alongside easy cornbread biscuits on a single sheet pan for a complete weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into pieces
  • 1 cup buttermilk
  • 1/2 cup your favorite BBQ sauce (plus extra for brushing)
  • 1 tablespoon honey (optional, for sauce glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. Pat the chicken thighs completely dry with paper towels. This step helps achieve crispy skin. Rub the chicken with olive oil, then season evenly with salt and pepper. Place the chicken thighs skin-side up on one side of the prepared baking sheet, leaving space for the biscuits.
  3. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt for the biscuits.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Pour in the buttermilk and stir just until combined. Do not overmix the dough.
  6. Drop the biscuit dough by large spoonfuls onto the empty side of the baking sheet, spacing them slightly apart.
  7. Brush the chicken thighs lightly with half of your BBQ sauce.
  8. Place the sheet pan in the preheated oven and bake for 25 minutes.
  9. After 25 minutes, remove the pan. Brush the chicken thighs with the remaining BBQ sauce, optionally mixing the extra honey into the sauce for a glaze. Gently brush the tops of the biscuits with any drippings or a small amount of plain melted butter if desired.
  10. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken skin is deeply browned and crisp, and the internal temperature reaches 165 degrees Fahrenheit (74 Celsius). The biscuits should be golden brown and cooked through.
  11. Let the chicken rest for 5 minutes before serving directly from the pan with the biscuits.

Notes

  • For extra crispy skin, place the seasoned chicken on a wire rack set inside the sheet pan before baking.
  • If your BBQ sauce is very thick, thin it slightly with a teaspoon of water before brushing onto the chicken.
  • Serve with coleslaw or baked beans for a complete meal.

Nutrition

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