Growing up in the South and attending a SEC school, BBQ is a staple in my diet. While I love eating it out at local places with the real smokers and full plate of beans, mac and cheese, coleslaw, cornbread, and homemade sauces – I enjoy making an easier and healthier version at home too.
Tonight I made some BBQ pulled chicken sliders and jalapeño cheddar cornbread muffins.
- Raw chicken breasts
- Your favorite BBQ sauce (I used Sweet Baby Ray’s Sweet n’ Spicy) – or make your own!
My BBQ chicken is pretty simple. You can cook the chicken breasts any way you’re comfortable with. I stuck mine in my crock pot with a little water since I didn’t have to pay any attention to it. But you could bake it or pan sear it too which would be faster. I didn’t season my chicken before putting in the crock pot since it was sitting in water, but it wouldn’t be a bad idea to lightly season it before baking or pan searing.
Once your chicken is cooked, shred it. I use these nifty choppers I got from a Pampered Chef party. They’re technically salad choppers, but work awesome to shred meat. Chopping it up with a knife or shredding with two forks works well too. I seasoned with salt and pepper and then added my BBQ sauce. I’ve tried every flavor of Sweet Baby Ray’s and the Sweet n’ Spicy is my favorite. Definitely a sweet sauce, but has enough of a kick to keep J. happy (but not so spicy that I can’t handle it). I added a tablespoon or two of water when stirring in the sauce as well to help make sure the sauce loosened up enough to cover all the nooks and crannies of the shredded meat.
See – simple! Once everything is mixed together build your sandwich! I went simple with just the BBQ chicken on my slider buns, but a slice of cheese, coleslaw, or a dollop of ranch would also be great additions to your sammie!
Onto the cornbread. I got this recipe from Nicole at OrWhateverYouDo. I have made these muffins for my friends, my family, J.’s co-workers – they are always a huge hit!
Jalapeño Cheddar Cornbread
- 2 jalapenos – seeded and chopped
- ⅔ cup sugar
- ¼ cup honey
- ½ cup melted butter
- 2 large eggs, beaten
- ½ tsp baking soda
- 1 cup buttermilk
- ½ tsp salt
- 1 cup cornmeal
- 1 cup flour
- ¾ cup shredded sharp cheddar cheese
I mix the dry ingredients together and then add my wet ingredients, stirring together to get a thick batter. I add my jalapeños and cheese last. I typically add a little extra honey and a little extra cheese to mine. If you’re looking for even more of a kick, you can leave a few seeds in from the jalapeño as well.
Preheat your oven to 350. Prepare your muffin tins by lining and spraying. I used 1/3 measuring cup to pour my batter into each tin. This typically lets me make about 15 – 16 muffins.
Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
YUM! These are best served warm, so as leftovers, I’ll throw it in the microwave for a few seconds. These are great with butter and honey!
Now all you need is some mac and cheese or baked beans and you’ve got yourself a homemade BBQ feast.