Description

This Sweet and Smoky BBQ Chicken with Black Eyed Peas recipe combines all those nostalgic flavors into one wholesome dish — a blend of tender chicken, rich barbecue sauce, and the earthy taste of black eyed peas. Inspired by classic Southern flavors, this recipe captures the essence of home-cooked comfort food with a lighter, wholesome twist.

Ingredients

Scale

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper

For the BBQ Sauce:

1 cup tomato sauce
2 tablespoons honey or brown sugar
2 tablespoons apple cider vinegar
1 tablespoon molasses (optional for depth)
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste

For the Black Eyed Peas:

2 cups cooked black eyed peas (or 1 can, drained and rinsed)
1 tablespoon olive oil
½ medium onion, diced
1 bell pepper, diced (red or green)
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon cumin
Salt and pepper to taste

Optional Garnishes:

Chopped green onions
Fresh parsley
A squeeze of fresh lemon or lime juice

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken
Pat the chicken dry with a paper towel. In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this seasoning mix evenly over the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. Remove and set aside.
Make the BBQ Sauce
In the same skillet, lower the heat to medium. Add tomato sauce, honey (or brown sugar), apple cider vinegar, molasses (if using), smoked paprika, mustard powder, garlic powder, and onion powder. Stir to combine and scrape the flavorful bits from the pan. Simmer 5–7 minutes until thickened. Adjust seasoning with salt and pepper.
Combine Chicken with Sauce
Return the chicken to the skillet and coat each piece with the sauce. Reduce heat to low, cover, and simmer for 10–15 minutes until the chicken is fully cooked and tender.
Cook the Black Eyed Peas
While the chicken simmers, heat 1 tablespoon olive oil in a separate skillet over medium heat. Add diced onion and bell pepper; sauté 4–5 minutes until soft. Add garlic and cook for 30 seconds. Stir in the cooked black eyed peas, paprika, cumin, salt, and pepper. Cook for about 5 minutes to blend flavors. For extra flavor, add a few tablespoons of BBQ sauce from the chicken pan.
Serve and Garnish
Serve the BBQ chicken over the black eyed peas and drizzle extra sauce on top. Garnish with parsley or green onions. Add a squeeze of lemon or lime for a bright finish.

Notes

For a smoky boost: Use extra smoked paprika or a drop of liquid smoke.
For spice lovers: Add cayenne or chili flakes to the BBQ sauce.
Use leftovers for sandwiches, wraps, or tacos.
Vegetarian option: Substitute chicken with grilled tofu or roasted sweet potatoes.
Storage: Keep leftovers in the fridge for up to 3 days and reheat gently.

Prep Time: 15 minutes
Cook Time: 35 minutes