BBQ Chicken Platter
Grilled barbecue chicken thighs with creamy coleslaw and skillet cornbread, a classic American cookout plate for weekends, picnics, or family dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis BBQ chicken platter is a classic American cookout-style meal: grilled chicken glazed with barbecue sauce, served with creamy coleslaw and warm cornbread. It is not a single regional barbecue style like Texas or Carolina whole hog, but it fits the familiar backyard barbecue platter served across the US.
This version keeps the flavors straightforward and practical for home cooks. Bone-in chicken thighs stay juicy on the grill, the sauce is added late so it does not burn, and the slaw can be made while the chicken cooks. If your barbecue sauce is very sweet, watch the heat closely during the last few minutes.
Ingredients
- 2 tbsp (30 ml) neutral oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 8 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
- 3/4 cup (180 ml) barbecue sauce, plus more for serving
- 4 cups (340 g) coleslaw mix
- 1/2 cup (115 g) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp celery seed
- 1/4 tsp kosher salt
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (14 g) baking powder
- 1/2 tsp kosher salt
- 1 cup (240 ml) milk
- 1 large egg
- 1/4 cup (60 ml) neutral oil or melted unsalted butter
- 1 tbsp (21 g) honey (optional, for serving)
Instructions
- 1
Heat the grill for two-zone cooking, with one medium-high side and one medium-low side, about 400°F to 425°F (205°C to 220°C). If using a charcoal grill, bank the coals to one side; if using gas, leave one burner lower for indirect heat.
- 2
In a large bowl, mix the oil, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and smoked paprika. Pat the chicken dry, then rub it all over with the seasoning mixture until evenly coated.
- 3
Make the slaw by tossing the coleslaw mix with the mayonnaise, apple cider vinegar, 1 tablespoon sugar, celery seed, and 1/4 teaspoon salt in a medium bowl. Refrigerate for at least 20 minutes so it softens slightly and the dressing clings to the cabbage.
- 4
Heat the oven to 425°F (220°C) and grease an 8-inch (20 cm) square pan or similar small baking dish. Whisk together the cornmeal, flour, 1 tablespoon sugar, baking powder, and 1/2 teaspoon salt, then stir in the milk, egg, and oil just until no dry streaks remain.
- 5
Bake the cornbread until golden around the edges and a tester comes out clean, 18 to 22 minutes. Let it cool for at least 10 minutes before slicing so it does not crumble.
- 6
Place the chicken skin-side down over medium-high heat and grill until the skin is browned with clear grill marks, 5 to 7 minutes. Turn and move the chicken to the cooler side of the grill, cover, and cook until nearly done, 15 to 20 minutes more.
- 7
Brush the chicken with the barbecue sauce and grill, turning and basting once or twice, until the glaze looks shiny and lightly sticky and the thickest part reaches 175°F (79°C) for tender thighs, 5 to 8 minutes. If the sauce starts to blacken, move the chicken fully off direct heat.
- 8
Rest the chicken for 5 minutes. Slice the cornbread, taste and adjust the slaw with extra salt or pepper if needed, then serve the chicken on a platter with the slaw, cornbread, extra barbecue sauce, and honey if using.
Tips for the Best BBQ Chicken Platter
- Add the barbecue sauce only near the end of grilling. Most sauces contain sugar, and early basting can cause burning before the chicken is cooked through.
- Bone-in thighs are more forgiving than breasts on the grill. If you use boneless thighs, reduce the covered cooking time by several minutes and check for doneness early.
- For crisper skin, keep the chicken uncovered in the refrigerator for a few hours before grilling to dry the surface, then season just before cooking.
- The slaw can be made up to 8 hours ahead and kept chilled. If it releases extra liquid, toss again before serving.
- If you do not want to bake cornbread from scratch, use one 8.5-ounce (240 g) boxed cornbread mix and prepare it according to the package directions.
Storage and Reheating
Refrigerate leftover chicken, slaw, and cornbread in separate airtight containers for up to 3 days. Freeze the chicken and cornbread for up to 2 months; coleslaw is best made fresh and does not freeze well. Reheat the chicken covered in a 325°F (165°C) oven until hot, and warm the cornbread briefly before serving.
Frequently Asked Questions
Can I make this BBQ chicken platter in the oven?
Yes. Roast the seasoned chicken at 425°F (220°C) until nearly cooked through, then brush with sauce and finish under the broiler for a few minutes, turning once, until glazed and lightly charred in spots.
What kind of barbecue sauce works best?
A balanced tomato-based American barbecue sauce works well here. If your sauce is very sweet, keep it over indirect heat once glazed so it does not burn.
Can I use chicken breasts instead of thighs?
You can, but they cook faster and dry out more easily. Grill over gentler heat and pull them at 160°F to 165°F (71°C to 74°C), then rest before serving.
Can I make the cornbread ahead?
Yes. Bake it up to 1 day ahead, cool completely, and store tightly wrapped at room temperature or chilled. Reheat in a low oven so it tastes freshly baked.
Quick Info
Prep Time
25 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
