Shredded Barbecue Chicken over Grits
Total TimePrep: 20 min. Cook: 25 min.
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I am new to grits & really enjoyed this recipe, I used a sweeter BBQ sauce but loved the zip from the ancho chilli & pepper jack, this was a little too spicy for my daughter most found it the perfect balance of flavors, will definitely make this a regular on our menu!
Delicious!! And pretty easy to put together.
I substituted 1 TB of chili powder for the ancho chili pepper. I don't even know what an ancho chili pepper is! Also, I did not like the grits, but my husband did. I fixed a side of plain rice and put my chicken on top of that instead of the grits. I used Sweet Baby Ray's for the Barbeque Sauce. The chicken has a great flavor. The dinner was really good!!
This has become a new family favorite! The flavors blend together wonderfully. Fabulous dish!
My husband thought that it was "interesting". The kids didn't care for it. However, I thought it was delicious. I will be making it again regardless of the rest of my family's qualms.
We loved this recipe! I doubled the amount of chicken it called for, and cooked the chicken mixture in the crock pot for 5 hours on high. I will definitely make it again.
We found this to be somewhat odd. Maybe it's the pumpkin in the grits? Or maybe barbecue sauce just doesn't jive with the southwestern elements (the pepper jack, cilantro, ancho chile powder, etc.). I think the quality and flavor of the bbq sauce is crucial here - ours was okay, but not super fancy. Maybe that's the issue? I would totally eat the grits on their own, though - yum!