Some recipes are born in the kitchen, but this one? It was born at the smoker.
I’ve been working on ways to take classic comfort dishes and give them a bold, BBQ twist. That’s how this Cheddar Bay Chicken Cobbler came to life. Imagine buttery, smoky chicken, baked into a golden, cheesy biscuit crust that soaks up every bit of savory goodness. It’s not your average weeknight meal—it’s a showstopper, the kind of dish that makes people pause, grab a plate, and go back for seconds.
Let’s break it down, step by step, so you can bring this to your table too.
The Flavor Foundation: Smoky Chicken Thighs
This dish starts with boneless, skinless chicken thighs—because when it comes to flavor, thighs win every time. I seasoned them generously with my Prime 4 Backbone rub, a bold blend that brings smoky depth, salt, pepper, and that perfect punch of black garlic. Then I cooked them in butter on the grill, letting that smoky butter baste the chicken as it seared. The result? Juicy, golden-brown pieces that are packed with flavor.
The Secret Weapon: Cheddar Bay Biscuit Topping
The cobbler topping is inspired by the classic Cheddar Bay biscuits—soft, cheesy, garlicky, and buttery. It’s the perfect crown for the savory chicken base.
The topping comes together fast:
- Flour
- Baking powder
- Shredded sharp cheddar
- Garlic powder
- Buttermilk
- And a drizzle of melted butter to finish.
Once the chicken is nestled in the pan with the creamy, buttery sauce, this biscuit dough gets dolloped on top and baked until it’s golden and bubbling.
Let’s Talk About the Sauce
That sauce—oh man, it’s the soul of the dish. It’s made from the butter the chicken cooked in, combined with a little stock, a splash of cream, and any of the smoky bits left in the pan. It’s rich without being heavy, tying the chicken and biscuits together in the best way.
The Recipe: Cheddar Bay Chicken Cobbler
Ingredients
For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp Prime 4 Backbone seasoning (or your favorite BBQ rub)
- 4 tbsp butter
- 1 cup chicken stock
- 1/2 cup heavy cream
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 1/2 cups shredded sharp cheddar
- 3/4 cup buttermilk
- 4 tbsp butter, melted
Optional garnish:
- Fresh herbs (like parsley or chives)
- A drizzle of hot sauce
Step-by-Step Instructions
- Preheat the Smoker: Fire up your smoker to 350°F. I used my Traeger with a blend of oak and hickory pellets for a rich, smoky profile.
- Prepare the Chicken:
- Pat the chicken thighs dry and season both sides generously with Prime 4 Backbone.
- In a cast-iron skillet, melt 4 tbsp of butter over medium heat. Sear the chicken thighs for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and roughly chop into bite-sized pieces.
- Make the Sauce:
- In the same skillet, pour in the chicken stock, scraping up any bits stuck to the bottom.
- Stir in the heavy cream and bring to a simmer. Add the chopped chicken back in, tossing to coat in the sauce. Turn off the heat.
- Make the Biscuit Topping:
- In a bowl, mix the flour, baking powder, salt, garlic powder, and shredded cheddar.
- Pour in the buttermilk and stir just until combined. The dough should be sticky.
- Assemble the Cobbler:
- Spoon the biscuit dough in mounds over the chicken mixture in the skillet.
- Drizzle the melted butter over the top.
- Bake:
- Transfer the skillet to the smoker. Bake for 25-30 minutes, until the biscuit topping is golden brown and cooked through.
- Serve:
- Let the cobbler cool for 5-10 minutes. Garnish with fresh herbs or a drizzle of hot sauce if you like a little kick. Grab a spoon and dig in!
Final Thoughts
This Cheddar Bay Chicken Cobbler is what happens when comfort food meets the fire of the smoker. It’s smoky, buttery, cheesy, and packed with flavor in every bite. It’s the kind of dish you make when you want to gather people around the table and feed them something special.
So go ahead—grab your Prime 4 Backbone, fire up the smoker, and make this recipe your own. And when you do? Snap a photo, tag me on social media, and let’s keep spreading the love for real BBQ.
Shop Prime 4 Seasonings
Want to cook this recipe exactly the way I did? Grab your bottle of Prime 4 Backbone and explore the full lineup of bold, black garlic-based rubs at www.prime4bbq.com. Let’s make every meal something to remember.