Mardi Gras Shredded BBQ Chicken & Grits

Mardi Gras Shredded BBQ Chicken and Grits | The Old Mill | Pigeon Forge, TN

Honoring the colors and flavor of Mardi Gras, this chicken & grits bring some heat with creole seasoning, while the colors of gold, purple, and green make it a perfect festive dish.

MARDI GRAS SHREDDED BBQ CHICKEN & GRITS

MARDI GRAS SHREDDED BBQ CHICKEN & GRITS

Ingredients

  • 1 –1 ½ pounds boneless skinless chicken breasts
  • 3 cups chicken broth, divided
  • 1 cup hickory smoke-flavored barbecue sauce
  • 1/4 cup molasses
  • 2 tablespoons creole seasoning
  • 2 cups water
  • 1 cup Old Mill Yellow Grits
  • 1 cup shredded cheddar or pepper jack cheese
Serve with:
  • Sour cream
  • Purple Onion, diced
  • Minced fresh parsley
  • Purple Slaw (see recipe below)

Instructions

  1. Place chicken breasts in a large nonstick skillet coated with cooking spray. In a large bowl, combine 1 cup of the chicken broth, barbecue sauce, molasses, and creole seasoning; pour over chicken. Bring to aboil. 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.
  2. Or, cook chicken in a crock pot on high for 4 hours with bbq mixture and shred. Reheat or keep warm to serve.
  3. Meanwhile, in a large saucepan, bring water and remaining 2 cups broth to a boil. Slowly stir in grits, whisking to reduce lumps. Reduce heat; cook and stir for 20 minutes or until thickened. Stir in cheese until melted.
  4. Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with sour cream, purple onions and parsley, and a side of purple slaw.
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