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1
Preheat oven to 375.
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2
Heat 1 tablespoon oil in a medium sauce pan over med-high heat.
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3
Add the onions and garlic to the pan and cook until tender, 4-5 minutes.
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4
Season the onions with salt and pepper and stir in the tomato paste and smoked paprika.
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5
Cook the mixture for 1-2 minutes, then add the Worcestershire sauce, hot sauce, brown sugar, orange zest, orange juice, and chicken stock to the pan.
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6
Bring everything up to a bubble, then reduce the heat to medium and simmer the sauce until thickened, about 5 minutes.
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7
While the sauce is simmering, place a large cast-iron skillet over med-high heat with the remaining 2 tablespoons oil.
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8
Season the chicken with salt and pepper and cook it until golden brown on all sides, 5-6 minutes.
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9
When the chicken is golden brown, pour the thickened barbecue sauce into the cast-iron skillet and add the bourbon, but don't stir it inches.
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10
Remove the pan from the heat and very carefully flame the alcohol by using a match or barbecue lighter.
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11
Return the pan to the heat and allow the alcohol to cook out of the bourbon; it'll be ready when the flames die away.
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12
Remove the skillet from the heat and reserve on a heat-safe surface while you prepare the corn bread.
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13
In a mixing bowl, prepare the corn bread batter according to the package directions.
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14
Fold the scallions and 1/2 cup cheese into the batter and spoon it evenly over the top of the barbecue chicken.
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15
Sprinkle the rest of the shredded cheese over the corn bread and transfer the skillet to the oven.
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16
Bake until the corn bread is golden brown and baked through, about 15 minutes.
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17
Serve immediately.
