BBQ Pulled Pork Cornbread Shooters
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For the marinade:
1/2 C. olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. salt
1 Tbsp. honey
1 tsp. red pepper flakes
For the chicken:
1 4-5-pound package bone-in chicken thighs (about 6 to 8 thighs)
2 C. Head Country Bar-B-Q Sauce, Honey + more for serving
400 degrees F
40 mins
Trim off the excess skin or fat from the chicken thighs.
In a medium bowl, add marinade ingredients, whisking to combine. Add chicken to a large resealable bag and pour in the marinade. Seal and place in the refrigerator for at least 2 hours, up to 1 day (overnight is ideal).
When ready to cook, preheat the grill to high heat, or 400 degrees F.
Remove chicken from the marinade and place on the grill. Cook chicken, turning occasionally to ensure even cooking, covered. Cook until the chicken is cooked through and a meat thermometer inserted into the thickest part reads 150˚F. This will take about 25 minutes to 40 minutes depending on the size of your chicken thighs.
Flip so chicken thighs are skin side down. Brush thighs with honey BBQ sauce and cook for 5 minutes. Flip and brush again, cooking for another 5 minutes. An instant read thermometer should register a temperature of 165˚F when inserted in the thickest part of the chicken.
Remove from heat and let rest 10 minutes before serving with your favorite sides. Enjoy!
