Shredded Barbecue Chicken On Tamale Pancakes Recipes

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QUICK BBQ SHREDDED CHICKEN



Quick BBQ Shredded Chicken image

This incredibly easy tender and tangy BBQ Shredded Chicken can be made in less than 30 minutes and is perfect for sandwiches, salads, and nachos.

Provided by Tracy

Categories     Dinner

Time 30m

Number Of Ingredients 6

1 cup barbecue sauce
¼ cup apple cider vinegar
¼ cup water
1½ to 2 pounds boneless skinless chicken breasts (about 4 small or 2 large*)
Salt and pepper
3 tablespoons (42g) butter (salted or unsalted is fine)

Steps:

  • In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
  • Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
  • Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
  • Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
  • Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
  • Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!

Nutrition Facts : Calories 194 kcal, ServingSize 1 serving

SHREDDED BARBECUE CHICKEN OVER GRITS



Shredded Barbecue Chicken over Grits image

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

1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chile pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

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

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