Few meals bring the soul-warming satisfaction of classic barbecue like oven-baked BBQ chicken legs paired with soft, golden cornbread. This recipe captures the smoky, sweet, sticky charm of backyard BBQ without needing a grill. The chicken is baked until juicy and tender, then glazed with rich barbecue sauce, caramelizing beautifully in the oven. Alongside it is homemade cornbread — slightly sweet with a buttery crumb — to balance the savory and tangy flavors of the chicken.
Whether you’re serving a family dinner, weekend meal, picnic, or gathering, this dish offers comforting Southern inspiration with wholesome ingredients and big flavors. It’s satisfying, nostalgic, and wonderfully simple.
Why I Love This Recipe
I love this recipe because it delivers bold flavor with very little effort. The oven does most of the work — no complicated techniques, no marinades required (unless you want to). The combination of tender barbecue-glazed chicken and soft cornbread feels like a complete, comforting meal that works any time of year.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- It’s incredibly easy and beginner-friendly
- Uses budget-friendly ingredients
- Pairs protein, carbs, and satisfying flavor
- Perfect for meal prep, family meals, and entertaining
- Easily customizable — sweet, spicy, smoky, tangy — however you like it
If you enjoy classic American comfort food, this combination belongs in your recipe collection.
Recipe Details
| Category | Information |
|---|---|
| Preparation Time | 15–20 minutes |
| Cooking Time | 45–55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 4 servings |
| Calories per Serving | Approximately 580 calories |
| Course | Main Course |
| Cuisine | American / Southern-Style |
Ingredients
For Oven-Baked BBQ Chicken
- 8 chicken legs (drumsticks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked preferred)
- ½ teaspoon onion powder
- 1 teaspoon brown sugar
- 1 cup BBQ sauce (store-bought or homemade)
- Optional: 1 teaspoon hot sauce (for spice)
For Homemade Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (or buttermilk)
- 2 large eggs
- ¼ cup melted butter
- Optional: ½ cup corn kernels or shredded cheese
Step-by-Step Preparation Method
Step 1: Prepare the Chicken
- Preheat oven to 200°C (400°F).
- Pat chicken legs dry with paper towels.
- In a bowl, mix salt, pepper, garlic powder, paprika, onion powder, and brown sugar.
- Rub olive oil over chicken, then coat with the seasoning mixture evenly.
Step 2: Bake the Chicken
- Place chicken legs on a foil-lined baking sheet or roasting tray.
- Bake for 30 minutes.
- Remove from oven and brush generously with BBQ sauce.
- Return to oven for 15–20 minutes until caramelized and internal temperature reaches 75°C (165°F).
(Optional: Broil for 3–5 minutes for extra char.)
Step 3: Make the Cornbread
- While the chicken cooks, whisk flour, cornmeal, sugar, baking powder, and salt in a bowl.
- In another bowl, combine eggs, milk, and melted butter.
- Pour wet ingredients into dry and mix until just combined — do not overmix.
- Pour batter into a greased baking dish.
- Bake at 200°C (400°F) for 20–25 minutes until golden and a toothpick comes out clean.
How to Serve
Serve BBQ chicken legs hot with:
- Freshly baked cornbread slices
- Coleslaw or potato salad
- Baked beans
- Pickles
- Extra BBQ sauce on the side
For presentation, brush one last thin layer of warm BBQ sauce on the chicken just before serving.
Recipe Tips
- Dry chicken thoroughly before seasoning — this helps crisp the skin.
- If using buttermilk, cornbread becomes richer and softer.
- Allow cornbread to cool 5–10 minutes before slicing for clean cuts.
- Use a wire rack when baking chicken to crisp all sides evenly.
Variations
| Variation Style | How to Modify |
|---|---|
| Spicy BBQ Chicken | Add cayenne pepper or chili flakes to seasoning |
| Honey-Glazed BBQ Chicken | Mix 2 tbsp honey into BBQ sauce before coating |
| Cheesy Cornbread | Add ½–1 cup shredded cheddar |
| Jalapeño Cornbread | Add diced pickled or fresh jalapeños to batter |
| Smoky Style | Use smoked paprika and maple BBQ sauce |
Freezing & Storage
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerate Chicken | 3–4 days | Keep in airtight container |
| Freeze Chicken | Up to 3 months | Reheat in oven at 180°C (350°F) |
| Refrigerate Cornbread | 4 days | Wrap tightly to prevent drying |
| Freeze Cornbread | Up to 2 months | Rewarm in oven or microwave |
Special Equipment Needed
- Baking sheet or roasting tray
- Mixing bowls
- Whisk
- 8×8 baking pan for cornbread
- Pastry brush (for BBQ sauce)
FAQ
Q: Can I use other chicken cuts?
Yes — thighs and wings work well. Adjust cooking time based on size.
Q: Can I use boxed cornbread mix?
Absolutely — this recipe works with homemade or boxed versions.
Q: Can I make it dairy-free?
Yes — use plant-based milk and oil instead of butter.
Conclusion
Oven-Baked BBQ Chicken Legs with Cornbread is the perfect combination of convenience, comfort, and full-bodied flavor. It’s hearty, filling, and incredibly satisfying — whether you’re cooking for a busy weeknight or a special gathering. Once you try this homemade version, you’ll realize how easy it is to create classic Southern comfort right from your kitchen.
Oven-Baked BBQ Chicken Legs with Cornbread
Description
Few meals bring the soul-warming satisfaction of classic barbecue like oven-baked BBQ chicken legs paired with soft, golden cornbread. This recipe captures the smoky, sweet, sticky charm of backyard BBQ without needing a grill.
Ingredients
For Oven-Baked BBQ Chicken
For Homemade Cornbread
Instructions
-
Step 1: Prepare the Chicken : Preheat oven to 200°C (400°F). Pat chicken legs dry with paper towels. In a bowl, mix salt, pepper, garlic powder, paprika, onion powder, and brown sugar. Rub olive oil over chicken, then coat with the seasoning mixture evenly.
-
Step 2: Bake the Chicken : Place chicken legs on a foil-lined baking sheet or roasting tray. Bake for 30 minutes. Remove from oven and brush generously with BBQ sauce Return to oven for 15–20 minutes until caramelized and internal temperature reaches 75°C (165°F). (Optional: Broil for 3–5 minutes for extra char.)
-
Step 3: Make the Cornbread : While the chicken cooks, whisk flour, cornmeal, sugar, baking powder, and salt in a bowl. In another bowl, combine eggs, milk, and melted butter. Pour wet ingredients into dry and mix until just combined — do not overmix. Pour batter into a greased baking dish. Bake at 200°C (400°F) for 20–25 minutes until golden and a toothpick comes out clean.
