Barbecue Chicken Plate With Mac And Cheese And Buttered Corn
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 55 min · Chicken · high-protein
1263 cal
88g protein
104g carbs
55g fat
per serving · estimated
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1/2 cup barbecue sauce
- 4 1/2 oz elbow macaroni
- 1 cup sharp cheddar, shredded
- 3/4 cup whole milk
- 1 1/2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups frozen sweet corn
- 1 tsp each smoked paprika, garlic powder, salt, black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425F. Pat the thighs dry, toss them with the paprika, garlic powder, salt, and pepper, and spread them on a foil-lined sheet pan without crowding.
- Roast 20 minutes, then brush generously with barbecue sauce and roast 10 to 12 minutes more, brushing once again, until the glaze is tacky and darkened at the edges and the thighs read 175F.
- Boil the macaroni in salted water until just tender, about 8 minutes, and drain it while you build the sauce.
- Melt 3 tablespoons of the butter in the empty pot, whisk in the flour, and cook 1 minute. Stream in the milk and whisk over medium heat 4 to 5 minutes until it thickens, then kill the heat and stir in the cheddar a handful at a time so it melts smooth instead of breaking.
- Fold the macaroni back into the sauce and let it sit 3 minutes off the heat to tighten up.
- Simmer the corn with the last of the butter and a pinch of salt for 5 minutes. Plate two or three thighs with a big scoop of mac and a spoonful of corn.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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