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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
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    2-1/2 dozen


  • 2 cups 2% milk
  • 3/4 cup quick-cooking grits
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces crumbled goat cheese, divided
  • 1/4 cup apricot preserves
  • 1/4 cup barbecue sauce
  • 1-1/2 cups chopped rotisserie chicken
  • 3 green onions, thinly sliced


  • 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
1 appetizer: 56 calories, 2g fat (1g saturated fat), 12mg cholesterol, 76mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 4g protein.

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