Barbecue Chicken Hoecakes with Vinegar Slaw

From the kitchen of Carly

Smoky shredded chicken glazed in brown sugar and coffee barbecue sauce sits on top of crispy cornmeal hoecakes, with bright vinegar slaw cutting through the richness. A Southern classic that tastes like backyard cooking at its best.

Barbecue Chicken Hoecakes with Vinegar Slaw

Smoked chicken and crispy cornmeal cakes make a combination that feels both casual and considered. The hoecakes are thin and lacy on the edges, golden at the griddle, and sturdy enough to hold shredded barbecue chicken and sharp cheddar without falling apart. Vinegar slaw cuts through the richness and smoke, making this the kind of dinner that tastes like someone actually tried.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 1/2 lbskinless boneless chicken thighs
  • 1Olive oil
  • 1Brown Sugar and Coffee Barbecue Sauce
  • 1 cupyellow cornmeal
  • 1/2 cupall purpose flour
  • 2 tspsugar
  • 1 tspbaking powder
  • 3/4 tspsalt
  • 1 cupwater
  • 2 tbspbutter, melted, plus additional for griddle
  • 3/4 cupcoarsely grated sharp cheddar cheese
  • 1Vinegar Slaw
  • 2 cupwood chips (such as hickory
  • 1apple
  • 1or cherry)
  • 1soaked in 2 cups water for 1 hour
  • 1then drained; 13x9x1-inch disposable aluminum foil baking pan

Instructions

  1. Fire up the grill to medium-high heat. Spread the drained wood chips into the disposable foil pan, then pull the grill rack off and set the pan directly on the hot coals or over the gas flames. Return the rack to its position. Brush the chicken thighs all over with olive oil and season with salt and pepper. Once the chips start to smoke, lay the chicken on the rack directly above the pan. Cover the grill and let it smoke, turning the chicken occasionally, for about 18 minutes until cooked through. Move the chicken to a large bowl and let it cool just enough to handle, then shred it into bite-size strips. Pour 2 1/2 cups of barbecue sauce over the strips and toss until every piece is coated. If making ahead, cover and refrigerate up to 1 day; rewarm gently over medium-low heat, loosening with extra barbecue sauce as needed.

  2. Set the oven to 300°F to keep your hoecakes warm as you batch-cook them. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Pour in 1 cup of water and the melted butter and whisk until the batter is smooth and well combined. Place a griddle or large nonstick skillet over medium-high heat and brush it generously with melted butter. Working in batches, pour the batter in 1/4-cup portions onto the hot surface and immediately use the back of a spoon to spread each portion into an oval roughly 4 by 2 1/2 inches. Cook until the bottom is golden brown, about 2 minutes, then flip and cook another 1 to 2 minutes until the second side matches. Slide the finished hoecakes onto a baking sheet and hold them in the oven while you cook the rest. To serve, place 2 hoecakes on each of 6 plates, scatter 1 tablespoon of cheddar over each cake, pile on the warm barbecue chicken, and finish with a spoonful of Vinegar Slaw on top.

Tips from the kitchen

  • Shred the chicken while it's still slightly warm, it comes apart easier and soaks up the barbecue sauce better. If you're making it ahead, rewarm gently so the sauce stays glossy and doesn't reduce too far.
  • Spread the hoecake batter immediately after pouring it onto the griddle, don't wait. It sets fast, and hesitation means thick, gummy cakes instead of crispy ones.
  • Keep finished hoecakes in a 300-degree oven so they stay warm and crispy while you finish the batch. A cold plate kills the texture instantly.
  • The batter should be thin, almost pourable. If it's too thick, add water by the tablespoon until it flows but still holds its shape.

Variations

  • Use pulled pork or brisket instead of chicken, the cooking method stays the same and the slaw does all the same work cutting through richness.
  • Make it vegetarian by topping the hoecakes with smoked cauliflower or mushrooms tossed in the same barbecue sauce.
  • Skip the vinegar slaw and pile on creamed corn, coleslaw with buttermilk dressing, or even collard greens for a different regional spin.
  • Top with a fried egg instead of cheese if breakfast-for-dinner is more your speed.

Make ahead and storage

Shredded chicken in barbecue sauce keeps in the fridge for up to 3 days, and freezes well for up to 2 months. Hoecakes are best eaten fresh off the griddle, but you can reheat leftovers in a 350-degree oven for about 5 minutes until they're warm and crispy again.