BBQ Grilled Chicken Thighs
with Cheddar Mashed Potatoes and Cajun Butter Corn
I was originally going for a grits-inspired vibe with these silky cheddar mashed potatoes to keep things feeling Cajun and cozy. But if you prefer your mash thicker and more structured, just cut the milk down to about 1/2 cup instead. You’ll still get all the flavor, just with a firmer bite.
These BBQ chicken thighs are sweet, smoky, and perfectly charred, paired with cheesy mashed potatoes and buttery grilled corn. It’s the kind of summer dinner that hits every note: tangy, creamy, spicy, and rich. And if your mashed potatoes turn out a little too silky like mine did... just lean in. They’re still so good.
Tips to Take It from Good to Great
Drizzle everything with a BBQ glaze. Just warm 1/3 cup BBQ sauce with 1 tbsp butter, 1–2 tsp Tony’s, 1 tsp honey, and a small squeeze of lime. Let it melt together and spoon it over the chicken, mashed potatoes, and corn. It adds the perfect sweet-smoky-spicy balance.
Brown butter the potatoes. Instead of regular melted butter, brown it first. That deep, toasty flavor brings a richness that cuts through the sweetness of the glaze and makes the cheddar mash feel extra special.
Brush the corn with glaze instead of butter. Or do both. Let the glaze caramelize slightly on the hot corn while grilling.
Add a pickled element. A few pickled red onions or jalapeños on the plate bring acidity and contrast that makes everything pop.
BBQ Grilled Chicken Thighs with Cheddar Mashed Potatoes and Cajun Butter Corn
Servings: 3–4
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Marinate Time: 30 minutes to 48 hours
Ingredients
Chicken + Marinade
1.75 lbs bone-in, skin-on chicken thighs
1.5 tbsp yellow mustard
2 tbsp olive oil
1 tbsp Tony Chachere’s Creole Seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
Dash of cayenne
1 tsp brown sugar
1.5 tsp Worcestershire sauce
Optional: splash of hot sauce
BBQ sauce to baste
Cheddar Mashed Potatoes
2 lbs Yukon gold potatoes, peeled and scored
1/2–3/4 cup whole milk or cream, room temp
4 tbsp butter, room temp
1 cup shredded sharp yellow cheddar
Tony’s, to taste (about 1–2 tsp)
Optional: 1/2 cup sour cream
Cajun Grilled Corn
4 ears corn, husked
4 tbsp melted butter
1/2 tbsp Tony’s
Juice of 1/2 lime
Instructions:
In a large bowl, whisk together mustard, oil, Tony’s, smoked paprika, garlic powder, onion powder, thyme, brown sugar, cayenne, Worcestershire, and hot sauce if using. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 48 hours.
Remove chicken from the fridge 30–45 minutes before cooking to come to room temp. Drizzle lightly with oil to help the skin crisp.
Add scored potatoes to a large pot and cover with cold, salted water by about an inch. Season the water with a heavy hand of salt, like you would for pasta. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 20–25 minutes.
While the potatoes cook, warm your milk and butter in a small saucepan over medium-low heat. Let it gently simmer, don’t boil.
Once the potatoes are tender, drain and peel, then mash or rice them until smooth. Gently fold in the warmed milk and butter mixture in batches until fully incorporated and creamy.
Fold in the shredded cheddar, Tony’s, and sour cream if using. Taste and adjust seasoning. Cover to keep warm until ready to serve.
If cooking indoors, preheat your oven to 425°F and heat a cast iron or stainless steel pan over medium-high heat.
Once the skillet is hot, add a drizzle of oil and place the chicken skin-side down. Sear for 5–6 minutes, until the skin is deeply golden and crisp. Flip the chicken, then transfer the entire skillet to a 425°F oven and roast for 20–25 minutes, until the internal temperature reaches 175°F. In the last 5–7 minutes, brush with BBQ sauce and return to the oven to let it caramelize.
If grilling, preheat grill to medium-high (around 400–425°F). Clean and oil the grates. Grill chicken skin-side down over direct heat for 5–7 minutes until golden and crisp. Flip, move to indirect heat, and close the lid. Cook for 20–25 minutes, until internal temp hits 175°F. Brush with BBQ sauce in the last 5–7 minutes.
For the corn, brush with melted butter and season with Tony’s and lime juice. If grilling, cook over direct heat for 10–12 minutes, turning until charred and tender. If indoors, sear in a hot cast iron or stainless skillet until charred in spots and tender, about 8–10 minutes.
Make the glaze (optional): In a small saucepan, combine BBQ sauce, butter, Tony’s, honey, and lime. Warm over low heat until smooth and spoonable. Thin with a splash of water or broth if needed.
Plate the mashed potatoes, chicken, and corn. Spoon BBQ glaze over everything and garnish with chopped chives or pickled jalapeños if desired. Enjoy!
No Grill? No Problem 😎
If you don’t have access to a grill, you can totally make this indoors. Just sear the chicken thighs skin-side down in a hot cast iron pan until crisp and golden, then transfer to a 400°F oven to finish cooking through.
For the corn, use the same skillet. Get it ripping hot, add a touch of oil, and sear the corn until it’s charred in spots and tender. You’ll still get that smoky depth and caramelized flavor, no grill required.
Grocery List
Produce
4 ears corn
1 lime
1 bunch chives or scallions (optional, for garnish)
2 lbs Yukon gold potatoes
Optional: pickled jalapeños or red onions (for topping)
Meat
1.75 lbs bone-in, skin-on chicken thighs
Dairy
1 cup (4oz) shredded sharp yellow cheddar
8 tbsp butter (divided)
1/2–3/4 cup whole milk or cream
Optional: 1/2 cup sour cream
Pantry
BBQ sauce
Tony Chachere’s Creole Seasoning
Yellow mustard (spicy brown or Dijon will work too)
Olive oil
Worcestershire sauce (or soy sauce)
Smoked paprika
Garlic powder
Onion powder
Dried thyme
Brown sugar
Honey
Cayenne pepper
this looks phenomenal