Best Bbq Chicken Grits Bites Recipes

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BBQ CHICKEN AND CHEESE GRITS BAKE



BBQ Chicken and Cheese Grits Bake image

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

4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking corn grits
2 cups shredded pepper Jack cheese (8 oz)
3 tablespoons butter
5 cups shredded deli rotisserie chicken (from 3-lb chicken)
1 cup barbecue sauce
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1 cup pico de gallo salsa
1/2 cup chopped green onions (8 medium)

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

BARBECUE CHICKEN BITS



Barbecue Chicken Bits image

Folks who enjoy the taste of barbecue will gobble up these tender chunks of chicken coated in crushed barbecue potato chips. They're a hit at home and at parties. -Celena Cantrell-Richardson, Eau Claire, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 large egg
2 tablespoons whole milk
4 cups barbecue potato chips, crushed
1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
Barbecue sauce

Steps:

  • In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheet. Bake at 400° for 10-15 minutes or until meat is no longer pink. Serve with barbecue sauce.

Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 3g fiber), Protein 17g protein.

MIDWESTERN BARBECUED CHICKEN BITES



Midwestern Barbecued Chicken Bites image

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

1 egg
1 tablespoon milk
1 tablespoon barbecue sauce, I always use Sweet Baby Ray's
4 cups barbecue potato chips, crushed
1/2 lb boneless skinless chicken breast, cut into 1-1/2 inch cubes
additional sweet baby ray's barbecue sauce (or your favorite)

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!

BBQ CHICKEN BITES



BBQ Chicken Bites image

Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. -Kathryn Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 5

6 bacon strips
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes (about 18)
3 teaspoons Montreal steak seasoning
1 teaspoon prepared horseradish, optional
1/2 cup barbecue sauce

Steps:

  • Preheat oven to 400°. Cut bacon crosswise into thirds. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-4 minutes or until partially cooked but not crisp., Place chicken in a small bowl; sprinkle with steak seasoning and toss to coat. Wrap a bacon piece around each chicken cube; secure with a toothpick. Place on a parchment-lined baking sheet., Bake 10 minutes. If desired, add horseradish to barbecue sauce; brush over wrapped chicken. Bake until chicken is no longer pink and bacon is crisp, 5-10 minutes longer.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.

INSTANT POT BBQ CHICKEN AND GRITS DUMP DINNER



Instant Pot BBQ Chicken and Grits Dump Dinner image

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

8 cups packed shredded collard greens (about 8 1/2 ounces)
8 skinless chicken drumsticks (about 3 pounds; see Cook's Note)
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce, plus more for serving
3/4 cup grits (not instant or quick-cooking)
4 ounces smoked Cheddar, cut into two 2-ounce blocks
3 tablespoons unsalted butter, cut up

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.

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