- 6
Ingredients
- Chicken:
- Yield: Makes 6 servings
- 1 1/2 pounds skinless boneless chicken thighs
- Olive oil
- Brown Sugar and Coffee Barbecue Sauce
- Hoecakes:
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup water
- 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
- 3/4 cup coarsely grated sharp cheddar cheese
- Vinegar Slaw
- Special equipment: 2 cups wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained; 13x9x1-inch disposable aluminum foil baking pan
Preparation
Step 1
For hoecakes:
Preheat oven to 300F.
Mix first 5 ingredients in medium bowl. Add 1 cup water and melted butter and whisk until well blended.
Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4x21/2 inches; cook until bottom is golden brown, about 2 minutes.
Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes.
Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue sauce. Spoon Vinegar Slaw atop chicken and serve.