From above, a large platter shows burnished barbecue chicken pieces lacquered in deep ruby-red glaze, arranged over a bed of fresh greens with bright charred corn, jewel-like pickled red onions, and a side of creamy golden mac and cheese. The chicken glistens under a scatter of chopped herbs, with lemon wedges and crimson hibiscus sauce pooled artfully for a bold, celebratory presentation.

Juneteenth Hibiscus-Glazed BBQ Chicken Platter

Name: Juneteenth Hibiscus-Glazed BBQ Chicken Platter
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: African American
Ingredients: 8 pieces (about 3 pounds) bone-in, skin-on chicken thighs patted dry; 1/2 cup dried hibiscus flowers; 1/4 cup tomato paste; 3/4 cup ketchup; 1/3 cup apple cider vinegar; 1/2 cup brown sugar packed; 1 tablespoon molasses; 1 tablespoon Worcestershire sauce; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 1 teaspoon ground black pepper; 1 tablespoon Dijon mustard; 1 cup chicken broth or water; 12 ounces elbow macaroni; 3 cups sharp cheddar cheese shredded; 1 cup Monterey Jack cheese shredded; 2 cups whole milk; 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 ears corn on the cob husked and halved; 1 small red onion thinly sliced; 1 lemon cut into wedges; 2 tablespoons fresh parsley chopped; 2 tablespoons neutral oil; 2 1/2 teaspoons kosher salt divided; 1 teaspoon sugar

Sticky barbecue chicken with vibrant Juneteenth-inspired red glaze.

Category Main Course

Prep 25 minutes

Cook 55 minutes

Style African American

Technique Roasting

Diet Friendly -

Daily recipe · June 19, 2026

A little about this dish

For Juneteenth, an iconic choice is Southern-style barbecue with vivid red sides and drinks, as red foods and beverages have long held celebratory meaning in many Juneteenth traditions. This platter centers on sticky, slow-roasted barbecue chicken with a glossy hibiscus-red sauce, paired with creamy mac and cheese and charred corn for a festive, deeply rooted African American holiday table. The hibiscus, brown sugar, tomato, and warm spices create a sweet-tangy lacquer that looks dramatic and tastes rich and familiar.

Ingredients (for 6)

Bone-in, skin-on chicken thighs — 8 pieces (about 3 pounds) — patted dry
Dried hibiscus flowers — 1/2 cup
Tomato paste — 1/4 cup
Ketchup — 3/4 cup
Apple cider vinegar — 1/3 cup
Brown sugar — 1/2 cup — packed
Molasses — 1 tablespoon
Worcestershire sauce — 1 tablespoon
Smoked paprika — 2 teaspoons
Garlic powder — 1 teaspoon
Onion powder — 1 teaspoon
Cayenne pepper — 1/4 teaspoon
Ground black pepper — 1 teaspoon
Dijon mustard — 1 tablespoon
Chicken broth or water — 1 cup
Elbow macaroni — 12 ounces
Sharp cheddar cheese — 3 cups — shredded
Monterey jack cheese — 1 cup — shredded
Whole milk — 2 cups
Unsalted butter — 4 tablespoons
All-purpose flour — 3 tablespoons
Corn on the cob — 4 ears — husked and halved
Red onion — 1 small — thinly sliced
Lemon — 1 — cut into wedges
Fresh parsley — 2 tablespoons — chopped
Neutral oil — 2 tablespoons
Kosher salt — 2 1/2 teaspoons — divided
Sugar — 1 teaspoon

Preparation

Step 1 — 🔥🧴🍽️

Preheat the oven to 400°F and lightly oil a baking dish or sheet pan with the neutral oil.
Step 2 — 🌺🥣⏲️

Simmer the chicken broth or water, add the dried hibiscus flowers, remove from heat, and steep for 10 minutes. Strain and save 3/4 cup of the liquid.
Step 3 — 🥫🌺🥄

In a saucepan, combine the reserved hibiscus liquid, ketchup, tomato paste, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 teaspoon kosher salt, and ground black pepper. Simmer for 10 to 12 minutes until glossy and slightly thick.
Step 4 — 🍗🧂🖌️

Sprinkle the chicken thighs all over with 1 teaspoon kosher salt. Arrange them skin-side up on the prepared pan and brush generously with some of the hibiscus barbecue glaze.
Step 5 — 🔥🍗✨

Roast the chicken for 25 minutes, brush with more glaze, then roast 15 to 20 minutes more until cooked through and caramelized. Broil for 2 to 3 minutes at the end if you want deeper color.
Step 6 — 🧅🍶💗

Toss the thinly sliced red onion with the sugar, 2 tablespoons apple cider vinegar, and a pinch of kosher salt. Let it sit until ready to serve.
Step 7 — 🍝💧⏳

Boil the elbow macaroni in well-salted water until just shy of al dente. Drain and set aside.
Step 8 — 🧈🥛🧀

Melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, then slowly whisk in the whole milk until smooth. Cook until slightly thickened, stir in the sharp cheddar and Monterey Jack until melted, and season with the remaining 1/2 teaspoon kosher salt.
Step 9 — 🥄🧀🍲

Fold the cooked macaroni into the cheese sauce and keep warm over low heat.
Step 10 — 🌽🔥🍳

Heat a grill pan or skillet over medium-high heat. Brush the corn on the cob with the remaining neutral oil and cook, turning occasionally, until lightly charred, about 8 to 10 minutes. Season with a pinch of kosher salt.
Step 11 — 🍽️🌿🍋

Transfer the glazed chicken to a platter and spoon over a little extra warm glaze. Serve with the mac and cheese and charred corn, then top with pickled red onion and fresh parsley. Add lemon wedges on the side.

A final fox tip

Juneteenth tables often feature red foods and drinks, symbolizing resilience, remembrance, and joy. If you want an even more traditional spread, add collard greens, black-eyed peas, or cornbread on the side. Kids can help whisk the sauce, sprinkle cheese into the mac and cheese, or arrange the garnishes for a beautiful holiday platter.