BBQ CHICKEN GRITS BITES
I love grits and barbecued chicken, so I decided to combine them into a jaunty appetizer. You can also use shredded pork instead of chicken. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease 30 mini-muffin cups., In a large saucepan, bring milk to a boil. Slowly stir in grits, salt and pepper. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Stir in half of the cheese. Spoon 1 tablespoon mixture into each prepared muffin cup., In a bowl, mix preserves and barbecue sauce; toss with chicken. Spoon about 1 teaspoon chicken mixture into each cup; press lightly into grits., Bake until heated through, 15-20 minutes. Top with remaining cheese; sprinkle with green onions. Cool 5 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 76mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
BBQ CHICKEN TENDERS RECIPE BY TASTY
Here's what you need: chicken breast, seasoned bread crumbs, BBQ sauce
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 6 tenders
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F (190°C).
- Slice the chicken into even strips.
- Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
- Place on a baking sheet lined with parchment paper and bake for 15 minutes.
- Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 42 grams, Fat 2 grams, Fiber 1 gram, Protein 12 grams, Sugar 17 grams
STICKY GARLIC CHICKEN BITES RECIPE BY TASTY
Here's what you need: chicken breasts, egg, panko breadcrumbs, salt, pepper, soy sauce, honey, garlic, hoisin sauce, sriracha, grated ginger, spring onion, sesame seed
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Cut the chicken breasts into small bite-size pieces.
- Dip chicken pieces into egg mixture then coat with panko.
- Place the breaded chicken onto a baking sheet and season with salt and pepper.
- Bake 20 minutes until golden brown and cooked through.
- Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
- Toss chicken bites in the sauce until thoroughly coated.
- Serve immediately with chopped spring onion and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 130 grams, Fat 9 grams, Fiber 2 grams, Protein 66 grams, Sugar 56 grams
SHREDDED BARBECUE CHICKEN OVER GRITS
There's nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. -Erin Renouf Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted., Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.
Nutrition Facts : Calories 345 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 718mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
BBQ CHICKEN AND CHEESE GRITS BAKE
Bake this cheesy barbecue chicken for dinner tonight that's made using corn grits - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
- In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
- Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.
Nutrition Facts : Calories 400, Carbohydrate 28 g, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg
INSTANT POT BBQ CHICKEN AND GRITS DUMP DINNER
This dinner is truly a one-pot wonder - a Southern feast that tastes like it was slow cooked but takes just 40 minutes. Simply stack the ingredients in your Instant Pot® and let the machine take care of the rest.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the collard greens into the bottom of a 6-quart Instant Pot®. Pour 1 cup water over the greens. Nestle the chicken snugly in an even layer in the collard greens. Sprinkle the chicken with 1 1/2 teaspoons salt and several grinds of black pepper. Pour the barbecue sauce over the chicken. Lightly lay a 12-by-12-inch piece of aluminum foil over the chicken, leaving excess on the sides sticking up to make it easy to lift out later.
- Add the grits and 1/2 teaspoon salt to a 7-inch round cake pan (or similar disposable aluminum cake pan). Stir in 2 cups water. Gently place the pan on top of the aluminum foil. Place the blocks of Cheddar in the grits.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Carefully lift the pan of grits out of the pot. Add the butter and stir to combine until fluffy and creamy. Season with salt.
- Lift the aluminum foil out of the pot, making sure to collect any liquid that may have spilled from the grits, and discard. Use tongs to remove the chicken and collard greens from the pot. Discard the remaining cooking liquid. Drizzle the chicken with some barbecue sauce and serve with the collard greens and cheesy grits.
MIDWESTERN BARBECUED CHICKEN BITES
I love barbequed potato chips! And they make for a great coating for these chicken bites! Simple and easy to make!
Provided by Wildflour
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In shallow dish or pie pan, whisk egg, then whisk in milk and 1 Tbl. bbq sauce.
- Place crushed chips in another bowl.
- Dip chicken into egg mixture, then roll in crush chips til nicely coated.
- Arrange on a greased cookie/baking sheet, and bake at 400 for 10-15 minutes or til juices run clear.
- Serve with extra bbq sauce for dipping!
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