Hello! We’re acclimating to summer break over here, which so far has meant sweltering heat and figuring out which day camp my son is supposed to be at for the week. On top of that, I’ll be 33 weeks pregnant tomorrow and the heat index here in North Carolina is over 100 degrees – save me!
Enter these barbecue chicken grit bowls! This meal can be made in 30 minutes, requiring only one pot on the stove, and it’s downright delicious. It’s creamy from the grits, tangy and sweet from the barbecue sauce, crunchy from the coleslaw and a fun surprise of quick pickled cucumbers. It has ALL of the flavors of a barbecue with minimal effort required – a win in my book for sure. If you’ve never made grits before don’t worry, not only do they taste amazing, but they’re easy to prepare – I promise!
You can even customize these bowls based on your family and friends preferences. Add jalapeno for spice, skip the coleslaw for your kids, add shredded cheese on top – really the skies the limit here. I think this would even make for a fun summer get together – put all the ingredients out in a buffet and let everyone make their own bowls.
Don’t forget to take a little help from your grocery store. I used a rotisserie chicken and prepackaged cabbage/slaw mix saving me valuable time in the kitchen because with two boys, a baby on the way and a regular ‘ole job – we want a tasty dinner quickly and this barbecue chicken grit bowl is just that!
These Barbecue Chicken Grit Bowls can be made in 30 minutes, requiring only one pot on the stove, and it's downright delicious. It's creamy from the grits, tangy and sweet from the barbecue sauce, crunchy from the coleslaw and a fun surprise of quick pickled cucumbers. It has ALL of the flavors of a barbecue with minimal effort required - a win in my book for sure.
- 1 rotisserie chicken shredded
- 1 cup barbecue sauce
- 2 cups milk
- 2 cups water
- 1 1/2 teaspoon salt
- 1 cup ground cornmeal I used a medium ground coarseness
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 ounces cheddar cheese
- 10 ounces bag shredded coleslaw mix
- 1/2 cup of mayonnaise
- 2 tablespoons sugar
- 1 tablespoon vinegar
- salt and pepper to taste
- 1 cucumber slices skin removed
- 1 cup water
- 1/3 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Shred rotisserie chicken and mix with barbecue sauce. If you purchased your chicken ahead of time, you may need to microwave it to desired heat temperature.
For the grits, put the water and milk in a sauce pot and bring to a boil. Once boiling, whisk in the cornmeal. Once combined, turn heat to low and cover the pot. Stir the grits every 4 - 5 minutes being sure to scrape the sides of the pot. Cook for 20-25 minutes.
While the grits are cooking, make your coleslaw and pickled cucumbers. For the cucumbers, place everything except the cucumbers in a bowl and stir to combine, being sure to incorporate the sugar. Next add the cucumbers and stir to combine. For the coleslaw combine all ingredients except the coleslaw in a bowl. Pour this mixture over the shredded cabbage and stir to combine.
Once the grits have cooked, remove from the heat. Add butter and stir to combine. Once melted, add the cheddar cheese and stir to combine.
Layer your bowls with grits on the bottom and top with the barbecue chicken, coleslaw, and pickled cucumbers. Be sure to remove the cucumbers from their liquid when serving. Top with additional barbecue sauce, cheese, jalapenos or spring onion. Enjoy!!
Grit recipe is adapted from https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972