Mardi Gras Shredded BBQ Chicken & Grits
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
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
- 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.
- Or, cook chicken in a crock pot on high for 4 hours with bbq mixture and shred. Reheat or keep warm to serve.
- 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.
- 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.