Barbecue Chicken With Cornbread Topper Food

CHEF JOHN'S BARBECUE CHICKEN

Steps:

• Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
• Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
• Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
• Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
• For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

BARBECUE CHICKEN CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

CORNBREAD-TOPPED BOURBON BBQ CHICKEN

Steps:

• 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.