BBQ Ranch Chicken Cornbread Cups

Name: BBQ Ranch Chicken Cornbread Cups (Upgraded)
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 cup BBQ sauce (high-quality); 2 tbsp Apple cider vinegar; 2 tbsp Dried parsley; 1 tbsp Dried dill; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Black pepper; 1/4 tsp Salt; 1.5 cups Cornmeal; 0.5 cup All-purpose flour; 1 cup Buttermilk; 1/4 cup Melted butter; 1 Egg; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1/2 cup Shredded Monterey Jack cheese

⏱1h 15m

👥12

🔥380 cal

Medium

🍽️American

A more flavorful take on classic BBQ Ranch Chicken Cornbread Cups, using fresh herbs and a homemade ranch seasoning.

1.5 lbs Boneless skinless chicken thighs

1 cup BBQ sauce (high-quality)

2 tbsp Apple cider vinegar

2 tbsp Dried parsley

1 tbsp Dried dill

See all 18 ingredients ↓

(0 reviews)

⏱1h 15m

👥12

🔥380 cal

Medium

🍽️American

A more flavorful take on classic BBQ Ranch Chicken Cornbread Cups, using fresh herbs and a homemade ranch seasoning.

#chicken #cornbread #bbq #ranch #comfort food

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Cut chicken into 1-inch pieces.
In a bowl, combine BBQ sauce and apple cider vinegar. Add chicken and marinate for 30 minutes.
In a separate bowl, whisk together all Ranch Seasoning ingredients.
Prepare cornbread batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, and egg. Add wet ingredients to dry ingredients and stir until just combined.
Fill each muffin cup about 1/3 full with cornbread batter.
Top with marinated chicken.
Sprinkle with Ranch Seasoning.
Fill remaining space in each cup with cornbread batter.
Sprinkle with Shredded Monterey Jack cheese.
Bake for 22-27 minutes, or until golden brown and chicken is cooked through.

Ingredients

1.5 lbs 680 g Boneless skinless chicken thighs
1 cup 240 mL BBQ sauce (high-quality)
2 tbsp 30 mL Apple cider vinegar
2 tbsp 30 mL Dried parsley
1 tbsp 15 mL Dried dill
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Black pepper
1/4 tsp 1.25 mL Salt
1.5 cups 180 g Cornmeal
0.5 cup 60 g All-purpose flour
1 cup 240 mL Buttermilk
1/4 cup 60 mL Melted butter
1 1 Egg
1 tsp 5 mL Baking powder
1/2 tsp 2.5 mL Baking soda
1/2 tsp 2.5 mL Salt
1/2 cup 60 g Shredded Monterey Jack cheese

Equipment

Muffin tin
Mixing bowls
Whisk
Measuring cups and spoons

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Cut chicken into 1-inch pieces.
In a bowl, combine BBQ sauce and apple cider vinegar. Add chicken and marinate for 30 minutes.
In a separate bowl, whisk together all Ranch Seasoning ingredients.
Prepare cornbread batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, and egg. Add wet ingredients to dry ingredients and stir until just combined.
Fill each muffin cup about 1/3 full with cornbread batter.
Top with marinated chicken.
Sprinkle with Ranch Seasoning.
Fill remaining space in each cup with cornbread batter.
Sprinkle with Shredded Monterey Jack cheese.
Bake for 22-27 minutes, or until golden brown and chicken is cooked through.

Nutrition per serving

Calories 380

Ratings & Reviews

0 reviews

BBQ Ranch Chicken Cornbread Cups

BBQ Ranch Chicken Cornbread Cups

Ratings & Reviews

Comments

You May Also Like