What goes good with with a BBQ Chicken meal?

Answer 1

Cornbread, potato salad, corn on the cob

Answer 2

Side Dishes for Barbecues & Grilling

Finish off your barbecue with the perfect Side Dish
At most any barbecue, no matter the size, you'll find at least one of the three favorite side dishes; Cole Slaw, Barbecue Beans, or Potato Salad. Each of these have one very important thing in common, they can be prepared well in advance, freeing the host from having to put together too many dishes all at once. After all the focus of the cookout is what you are cooking, not what goes on the side. This doesn't make any of these dishes any less important, however. A good side dish often makes the meal and you'll find people praise a great side dish as much if not more than the main course.
Cole Slaw: Traditional has dictated that in the world of Southern Barbecue you'll find one thing that rises above all else on the side of great pork barbecue.

That is Cole Slaw. This simple cabbage salad traces its roots back to Dutch emigrants. The true secret to a great Cole Slaw is how you prepare the cabbage. Cut it coarsely and do not grind it too fine. Cole Slaw shouldn’t be runny and the way to keep it from becoming runny is to keep the water in the cabbage. This requires chopping with a sharp knife that doesn’t crush it.
Barbecue Beans: In Texas you find beans served next to most anything, especially smoked brisket. Beans can be spicy or sweet or both, but should never be bland. Good beans should have lots of flavor so that they stand out on the tongue. Now, beans don’t have a lot of flavor of their own so to make great barbecue beans you need to add a lot of flavor and let that flavor sink in. The secret to great beans is to cook them, low and slow for a very long time. All day if you have that kind of time.

Potato Salad: Probably every Aunt and Grandmother in America has a potato salad recipe. It has become the staple of the Great American Cookout. Potato Salads come in a wide range of variations. Everything from tart pickle based salads to sweet, dark salads. The great thing about a potato salad is that you can make it a day in advance and keep it in the refrigerator until you need it. The secret to a potato salad is in how you cook the potatoes. While you can grill, roast, or bake the potatoes for a potato salad, most people boil the potatoes, and most people over boil the potatoes. When the potato pieces are just barely tender you need to remove them from the hot water and let them cool down on their own.

So, no matter what side dish you serve up at your next barbecue or cookout, remember to take your time and make is something great. People will love the burgers or ribs, but they’ll rave about the Cole Slaw.

Answer 3

Baked Beans
Cole Slaw
Potato Salad

Answer 4

Depends on the type of BBQ chicken. When we do BBQ wings at our house, the sides are usually simple, mac salad, corn on the cob, cole slaw, etc. But if it's chicken breasts ... depending on my mood and if we have guests ... it's usually baked potatoes (or fries), steamed veggie and corn bread/rolls.

Answer 5

mashed potatoes, corn, and bisquits
-i had the same problem when first making bbq chicken and this goes perfectly!

Answer 6

Autumn Roasted Potatoes:

Serves: 4
Ingredients:
3 carrots, unpeeled, 1-inch pieces
9 white button mushrooms
2 cups Brussel sprouts, halved
1 medium sweet potato, 1-inch pieces
1 Tablespoon olive oil
¼ teaspoon dried thyme
Salt and freshly ground pepper
1 ½ cups fat-free, reduced sodium, chicken or veggie broth

Instructions:
Preheat oven to 400 degrees. Toss vegetables with oil, thyme and a light sprinkling of salt and pepper. Place veggies in a roasting pan. Pour broth into the pan. Roast 45 minutes, stirring and turning every 10-15 minutes. When vegetables are almost tender, raise oven heat to 425 degrees and continue roasting 10-15 minutes more or until browned and tender. Remove from heat, drain any excess liquid, and serve hot.
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Sweet Potatoes, Carrots and Prunes:

Serves: Six

Ingredients:
4 medium sweet potatoes (1 pound), sliced into chunks
2 medium carrots, sliced into chunks
12 ounces prunes in syrup

Instructions:
Preheat oven to 425 degrees.
In a large roasting pan, combine ingredients.
Bake for 1-hour.
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Roasted Rosemary Potatoes

Ingredients:

4-5 large potatoes
¼ cup olive oil
Fresh Rosemary
Salt and pepper
Onion flakes
Directions:

Washed potatoes and chop into cubed pieces and add to large mixing bowl, add ¼ cup of olive oil. Chop fresh rosemary into small pieces and add to mixture. Add in salt and pepper and onion flakes, mix well. Bake at 425 ˚F for 45-50 mins or until golden brown.

Serves 8 to 10.
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Roasted Butternut Squash

Ingredients:

2 large butternut squash
6 tbsp. of olive oil
6 tbsp. of brown sugar
½ cup melted butter
Directions:

Preheat oven to 425˚F. Cut squash into halves and scoop out seeds, score flesh. Combine oil, brown sugar and melted butter and using a brush coat squash. Bake for 45-60 mins or until easily pierced with knife, scoop out insides and serve in bowl.

Answer 7

potato salad, and green beans.
or baked beans and macaroni and cheese (home made baked)
Sounds really good, I think I will have some barbecued chicken today! God bless****

Answer 8

1. potato salad
2. corn on the cobb
3. cole slaw
4. bake beans
5. french fries or scalloped potato's
6. slice tomato's, cucumbers, and purple onion marinated in italian dressing
7. deviled eggs
8. fruit gelatin salad
9. fried green tomatos with horseradish sauce or tartar sauce
10. texas toast or garlic bread or buttered toasted french bread

Answer 9

You could do baked potato or corn and as an appetizer you could do potato salad or just a vegetable salad.

Answer 10

potatoes usually work well. mash some with a creole spice or chop and roast some with garlic and your favorite spice. cobbed corn usually compliments any BBQ meat.