18 Delicious Leftover BBQ Chicken Recipes for Every Occasion

Just when you thought your BBQ chicken couldn’t get any better, we’re here to prove you wrong! Whether it’s a quick weeknight dinner or a cozy weekend meal, these 18 delicious leftover BBQ chicken recipes are your ticket to transforming last night’s feast into today’s culinary masterpiece. From comforting casseroles to zesty salads, there’s something for every occasion. Ready to give those leftovers a delicious second life? Let’s dive in!

BBQ Chicken Quesadillas

BBQ Chicken Quesadillas

Kind of like those quiet Sunday afternoons when the sun lazily dips below the horizon, these BBQ Chicken Quesadillas bring a comforting warmth to the table. They’re a simple yet satisfying twist on the classic, melding smoky flavors with the gooey goodness of melted cheese.

Ingredients

  • a couple of boneless, skinless chicken breasts
  • a splash of olive oil
  • a cup of your favorite BBQ sauce
  • a handful of shredded cheddar cheese
  • a handful of shredded mozzarella cheese
  • a couple of large flour tortillas
  • a sprinkle of chopped cilantro for garnish

Instructions

  1. Preheat your skillet over medium heat and add a splash of olive oil.
  2. Cook the chicken breasts for about 6-7 minutes on each side, or until they’re no longer pink in the middle. Tip: Letting the chicken rest for a few minutes before slicing ensures it stays juicy.
  3. Shred the cooked chicken and mix it with a cup of BBQ sauce in a bowl.
  4. Lay out a flour tortilla and sprinkle a mix of cheddar and mozzarella cheeses on one half.
  5. Spread the BBQ chicken mixture over the cheese, then fold the tortilla in half. Tip: Pressing down gently as it cooks helps the quesadilla hold together.
  6. Cook the quesadilla in the skillet for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
  7. Garnish with chopped cilantro before serving. Tip: Cutting the quesadilla into wedges makes it easier to share (or not).

When you bite into these quesadillas, the crunch of the tortilla gives way to the tender, smoky chicken and the stretchy, melted cheese. Serve them with a side of sour cream or extra BBQ sauce for dipping, and watch them disappear.

Leftover BBQ Chicken Pizza

Leftover BBQ Chicken Pizza

Very often, the best meals come from the simple act of transforming yesterday’s leftovers into today’s treasure. This leftover BBQ chicken pizza is a testament to that, blending the smoky sweetness of barbecue sauce with the comforting chew of pizza dough, all topped with the tender remnants of last night’s chicken.

Ingredients

  • A couple of cups of shredded BBQ chicken (about 2 cups)
  • A splash of your favorite BBQ sauce (around 1/4 cup)
  • A handful of shredded mozzarella cheese (about 1 cup)
  • A sprinkle of red onion slices (just a few for that sharp bite)
  • A drizzle of olive oil (about 1 tbsp)
  • One pre-made pizza dough (because we’re keeping it simple)

Instructions

  1. Preheat your oven to 425°F, and while it’s warming up, let your pizza dough sit out to come to room temperature for easier stretching.
  2. Lightly flour your surface and roll out the dough to your desired thickness, remembering that thinner crusts will crisp up more in the oven.
  3. Transfer the dough to a baking sheet lightly greased with that drizzle of olive oil to prevent sticking.
  4. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust. Tip: Warm the sauce slightly for easier spreading.
  5. Evenly distribute the shredded BBQ chicken over the sauce, followed by the mozzarella cheese and red onion slices.
  6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
  7. Let the pizza cool for a couple of minutes before slicing to allow the cheese to set. Tip: Use a pizza cutter for clean slices.

Absolutely delightful in its simplicity, this pizza offers a perfect balance of smoky, sweet, and savory flavors, with a texture that’s crispy on the bottom and delightfully chewy on top. Try serving it with a side of extra BBQ sauce for dipping, or a crisp green salad to cut through the richness.

BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes

On a quiet evening like this, when the air carries the faint scent of summer rain, there’s something deeply comforting about the idea of BBQ chicken stuffed sweet potatoes. It’s a dish that feels like a hug, blending the smoky sweetness of barbecue with the earthy richness of sweet potatoes, creating a meal that’s both nourishing and indulgent.

Ingredients

  • a couple of medium sweet potatoes
  • a splash of olive oil
  • a cup of shredded cooked chicken
  • a half cup of your favorite BBQ sauce
  • a quarter cup of shredded cheddar cheese
  • a tablespoon of chopped green onions
  • a pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). This ensures your sweet potatoes cook evenly and get that perfect tender texture.
  2. Rub the sweet potatoes with a splash of olive oil and a pinch of salt. This step is crucial for getting the skin crispy and flavorful.
  3. Place the sweet potatoes on a baking sheet and bake for 45 minutes, or until they’re soft all the way through when pierced with a fork. Tip: Flipping them halfway through ensures even cooking.
  4. While the sweet potatoes bake, mix the shredded chicken with the BBQ sauce in a bowl. This lets the chicken soak up all that smoky, tangy flavor.
  5. Once the sweet potatoes are done, let them cool for a couple of minutes, then slice them open lengthwise. Fluff the insides gently with a fork to make room for the filling.
  6. Stuff each sweet potato with the BBQ chicken mixture, then sprinkle the shredded cheddar cheese on top. Return them to the oven for about 5 minutes, just until the cheese melts. Tip: Watching them closely prevents the cheese from burning.
  7. Garnish with chopped green onions for a fresh, sharp contrast to the sweet and smoky flavors. Tip: Adding a dollop of sour cream can introduce a cool, creamy element that balances the dish beautifully.

Mmm, the final dish is a delightful contrast of textures—creamy sweet potato, tender chicken, and a slight crunch from the green onions. Serve it with a simple side salad or some roasted vegetables for a complete meal that’s as satisfying to look at as it is to eat.

BBQ Chicken Nachos

BBQ Chicken Nachos

Amidst the quiet hum of the evening, there’s something deeply comforting about pulling together a dish that’s both hearty and a little indulgent. BBQ chicken nachos, with their melty cheese and smoky sweetness, are just the thing to ease into the night.

Ingredients

  • a couple of cups of shredded cooked chicken
  • a generous cup of your favorite BBQ sauce
  • a bag of tortilla chips, about 10 oz
  • 2 cups of shredded cheddar cheese
  • a splash of olive oil
  • a small handful of chopped cilantro
  • a dollop of sour cream for serving

Instructions

  1. Preheat your oven to 375°F and lightly drizzle olive oil over a large baking sheet to prevent sticking.
  2. Spread the tortilla chips in a single layer on the baking sheet, making sure they overlap as little as possible for even coverage.
  3. In a bowl, toss the shredded chicken with the BBQ sauce until each piece is nicely coated. Tip: If your chicken is a bit dry, the BBQ sauce will add moisture back in.
  4. Evenly distribute the BBQ chicken over the tortilla chips, then sprinkle the shredded cheddar cheese on top. Tip: For extra meltiness, let some cheese fall between the chips.
  5. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and slightly golden at the edges. Tip: Keep an eye on it after the 8-minute mark to avoid burning.
  6. Remove from the oven and immediately sprinkle with chopped cilantro for a fresh contrast to the rich flavors.
  7. Serve warm with a dollop of sour cream on the side or drizzled over the top.

Mmm, the first bite brings a satisfying crunch, followed by the tender pull of BBQ chicken and the gooey stretch of melted cheese. For a fun twist, try serving these nachos straight from the skillet they were baked in, keeping everything warm and inviting for your guests.

BBQ Chicken Salad with Avocado Dressing

BBQ Chicken Salad with Avocado Dressing

Sometimes, the simplest dishes bring the most comfort, especially when they’re a blend of smoky, creamy, and crisp textures that dance together in harmony. This BBQ chicken salad, with its lush avocado dressing, is just that—a humble yet vibrant meal that feels like a gentle hug on a busy day.

Ingredients

  • 2 cups of shredded cooked chicken (leftovers work wonders here)
  • A good glug of your favorite BBQ sauce, about 1/4 cup
  • 1 ripe avocado, because creaminess is key
  • A splash of lime juice, just to brighten things up
  • A couple of tablespoons of Greek yogurt, for that tangy twist
  • 1/2 teaspoon of garlic powder, because flavor
  • A handful of cherry tomatoes, halved, for a pop of color
  • 2 cups of mixed greens, as the fresh base
  • A small handful of cilantro, chopped, if you’re into that

Instructions

  1. In a bowl, toss the shredded chicken with the BBQ sauce until it’s evenly coated. Let it sit for a few minutes to soak up all that smoky goodness.
  2. While the chicken is marinating, scoop the avocado into a blender. Add the lime juice, Greek yogurt, and garlic powder. Blend until smooth. If it’s too thick, a tiny splash of water can loosen it up.
  3. In a large salad bowl, lay down the mixed greens as your base. Scatter the BBQ chicken over the top, followed by the cherry tomatoes.
  4. Drizzle the avocado dressing generously over the salad. A little tip: if you want the dressing to go further, thin it with a bit more lime juice or water.
  5. Garnish with chopped cilantro for an extra layer of flavor. Another tip: if you’re not a cilantro fan, a sprinkle of green onions works just as well.
  6. Serve immediately, or let it chill in the fridge for about 10 minutes if you prefer a cooler salad. Tip: the dressing will keep the greens fresh, but it’s best enjoyed the same day.

Fresh from the bowl, each bite is a mix of smoky, creamy, and crisp, with the avocado dressing tying everything together beautifully. Try serving it in a wrap for a portable lunch option, or pile it high on a toasted baguette for a hearty open-faced sandwich.

BBQ Chicken and Corn Chowder

BBQ Chicken and Corn Chowder

Falling into the comfort of a warm bowl of soup feels like a gentle hug on a cool evening, especially when it’s brimming with the smoky sweetness of BBQ chicken and the bright pops of corn. This chowder is a cozy blend of summer flavors and hearty satisfaction, perfect for those moments when you crave something deeply comforting yet unexpectedly vibrant.

Ingredients

  • 2 cups of shredded BBQ chicken (leftovers work wonderfully here)
  • 3 cups of corn kernels (fresh or frozen, whatever you have on hand)
  • 1 large onion, diced (because every good soup starts here)
  • 2 cloves of garlic, minced (for that little kick)
  • 4 cups of chicken broth (homemade or store-bought, no judgment)
  • 1 cup of heavy cream (for that silky texture)
  • 2 tablespoons of butter (because butter makes everything better)
  • A splash of olive oil (just to get things going)
  • Salt and pepper (to bring all the flavors together)

Instructions

  1. Heat a splash of olive oil and the butter in a large pot over medium heat until the butter melts.
  2. Add the diced onion and cook until it’s soft and translucent, about 5 minutes, stirring occasionally to prevent burning.
  3. Throw in the minced garlic and cook for another minute, just until it’s fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
  5. Add the corn and shredded BBQ chicken to the pot. Simmer for another 5 minutes. Tip: If you’re using frozen corn, no need to thaw it first.
  6. Stir in the heavy cream and let the chowder heat through, about 3 minutes. Tip: Keep the heat low to avoid curdling the cream.
  7. Season with salt and pepper to taste, then serve hot.

Zesty with a hint of smokiness, this chowder is a delightful play of textures—creamy with little bursts of sweetness from the corn. Try topping it with a sprinkle of crispy bacon or a handful of fresh cilantro for an extra layer of flavor.

BBQ Chicken Sliders with Coleslaw

BBQ Chicken Sliders with Coleslaw

Remembering the last summer barbecue, the aroma of smoky BBQ chicken sliders with a crisp coleslaw topping lingers in my mind, a simple yet unforgettable combination that brings everyone together.

Ingredients

  • 2 cups of shredded cooked chicken
  • A generous 1/2 cup of your favorite BBQ sauce
  • A splash of apple cider vinegar
  • A couple of tablespoons of mayonnaise
  • 1 cup of shredded cabbage
  • 1/4 cup of shredded carrots
  • A pinch of salt and pepper
  • 8 small slider buns

Instructions

  1. In a mixing bowl, combine the shredded chicken with the BBQ sauce, ensuring each piece is evenly coated for that perfect smoky flavor.
  2. Let the chicken marinate in the sauce for about 10 minutes to absorb all the flavors, a little patience here makes a big difference.
  3. While the chicken marinates, whisk together the apple cider vinegar, mayonnaise, salt, and pepper in another bowl to create the coleslaw dressing.
  4. Toss the shredded cabbage and carrots with the dressing until everything is lightly coated, adding a crisp texture to your sliders.
  5. Preheat your oven to 350°F and warm the slider buns for about 5 minutes, just until they’re slightly toasted and fragrant.
  6. Assemble the sliders by placing a generous amount of BBQ chicken on each bun, then topping with a spoonful of coleslaw for that crunchy contrast.
  7. Serve immediately while the buns are still warm and the coleslaw is crisp, creating a delightful mix of textures and temperatures in every bite.

Kindly savor the contrast between the tender, smoky chicken and the vibrant, crunchy coleslaw, perhaps alongside a chilled glass of lemonade for those warm evenings.

BBQ Chicken Tacos with Pineapple Salsa

BBQ Chicken Tacos with Pineapple Salsa

Under the soft glow of the kitchen light, there’s something deeply comforting about the sizzle of chicken meeting the grill, a moment where simplicity and flavor dance together. These BBQ chicken tacos, crowned with a vibrant pineapple salsa, are a testament to the joy of blending the smoky with the sweet, creating a dish that feels like a warm embrace.

Ingredients

  • 2 cups of shredded BBQ chicken (homemade or store-bought, because we’re all about keeping it real)
  • A couple of soft flour tortillas, because they’re the perfect vessel for all that goodness
  • A splash of olive oil, just enough to get that chicken crispy
  • 1 cup of diced pineapple, for that sweet, tangy kick
  • A handful of chopped cilantro, because freshness is key
  • Half a red onion, finely diced, for a bit of crunch and bite
  • A squeeze of lime juice, to brighten everything up
  • A pinch of salt, because it makes all the flavors pop

Instructions

  1. Heat a splash of olive oil in a pan over medium heat, then add your shredded BBQ chicken. Let it get a little crispy around the edges, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
  2. While the chicken is warming, toss together the diced pineapple, chopped cilantro, diced red onion, a squeeze of lime juice, and a pinch of salt in a bowl. This is your pineapple salsa. Tip: Let it sit for a few minutes to let the flavors meld together beautifully.
  3. Warm your flour tortillas in a dry pan over low heat for about 30 seconds on each side, just until they’re soft and pliable. Tip: Cover them with a towel to keep them warm while you assemble the tacos.
  4. Assemble the tacos by placing a generous amount of the crispy BBQ chicken on each tortilla, then top with a spoonful of the pineapple salsa.

With each bite, the smoky sweetness of the BBQ chicken plays off the bright, tangy salsa, creating a harmony of flavors that’s both refreshing and deeply satisfying. Serve these tacos with an extra lime wedge on the side for those who love an extra zing, or alongside a cold, crisp beer to round out the meal.

BBQ Chicken and Rice Casserole

BBQ Chicken and Rice Casserole

Venturing into the kitchen tonight, I found myself craving something that hugs the soul—a dish that’s both comforting and effortlessly brings everyone to the table. This BBQ chicken and rice casserole is just that, a melody of smoky, sweet, and savory notes layered over tender grains.

Ingredients

  • 2 cups of cooked white rice, fluffy and slightly cooled
  • 1.5 lbs of chicken breast, diced into bite-sized pieces
  • A generous 1/2 cup of your favorite BBQ sauce, plus a little extra for drizzling
  • 1 cup of shredded cheddar cheese, because everything’s better with cheese
  • A splash of olive oil, for sautéing
  • A couple of green onions, thinly sliced for a pop of color and crunch
  • 1/2 teaspoon of garlic powder, for that subtle kick
  • Salt and pepper, just a pinch to season the chicken

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. Heat a splash of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt, pepper, and garlic powder, and cook until no longer pink, about 5-7 minutes.
  3. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
  4. Stir in the BBQ sauce until the chicken is evenly coated, then remove from heat.
  5. Spread the cooked rice evenly in the prepared baking dish. Top with the BBQ chicken mixture.
  6. Sprinkle the shredded cheddar cheese over the top, covering the chicken and rice completely.
  7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
  8. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
  9. Remove from the oven and let it sit for 5 minutes before serving. This allows the flavors to meld together beautifully.
  10. Tip: Garnish with sliced green onions for a fresh contrast to the rich flavors.

Now, the casserole emerges from the oven, the cheese perfectly melted into the BBQ chicken, with the rice beneath soaking up all those delicious flavors. Serve it straight from the dish for a family-style meal that’s as inviting as it is satisfying.

BBQ Chicken Stuffed Bell Peppers

BBQ Chicken Stuffed Bell Peppers

Remembering the last time I made these, the kitchen filled with a smoky sweetness that lingered like a good memory. It’s a dish that brings together the comfort of BBQ with the freshness of bell peppers, a simple yet profound combination.

Ingredients

  • 4 large bell peppers, any color
  • 2 cups of shredded BBQ chicken (about 1 lb of chicken cooked and shredded)
  • 1 cup of cooked quinoa
  • A half cup of your favorite BBQ sauce, plus a little extra for drizzling
  • A quarter cup of shredded cheddar cheese
  • A splash of olive oil
  • A couple of green onions, thinly sliced

Instructions

  1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
  2. Cut the tops off the bell peppers and remove the seeds and membranes, then place them in the prepared dish.
  3. In a bowl, mix the shredded BBQ chicken, cooked quinoa, and half cup of BBQ sauce until well combined.
  4. Fill each bell pepper with the chicken mixture, packing it gently to fit as much as possible.
  5. Drizzle a little extra BBQ sauce over the top of each stuffed pepper, then sprinkle with cheddar cheese.
  6. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
  7. Let them cool for a few minutes before garnishing with sliced green onions.

Here they are, the peppers tender yet holding their shape, the filling smoky and slightly sweet with a hint of crunch from the quinoa. Serve them with a side of crisp salad or over a bed of rice for a more substantial meal.

BBQ Chicken and Black Bean Enchiladas

BBQ Chicken and Black Bean Enchiladas

Dusk settles in, and the kitchen becomes a sanctuary where flavors meld and memories are made. Tonight, it’s about transforming simple ingredients into something comforting yet vibrant, a dish that hugs you from the inside.

Ingredients

  • 2 cups of shredded BBQ chicken, leftover or freshly cooked
  • 1 can (15 oz) of black beans, rinsed and drained
  • a couple of cups of shredded Monterey Jack cheese
  • a splash of olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tsp of ground cumin
  • a pinch of salt
  • 8 flour tortillas, the soft taco size
  • 1 cup of your favorite BBQ sauce
  • a handful of fresh cilantro, chopped

Instructions

  1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with a splash of olive oil.
  2. In a skillet over medium heat, sauté the onion and garlic until they’re just soft, about 3 minutes. Tip: Don’t let them brown to keep the flavors fresh.
  3. Stir in the shredded chicken, black beans, cumin, and a pinch of salt. Cook for another 2 minutes until everything is warm and friendly.
  4. Warm the tortillas for about 20 seconds in the microwave to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
  5. Spread a thin layer of BBQ sauce on each tortilla, then divide the chicken mixture among them. Sprinkle with cheese and roll them up tightly.
  6. Place the enchiladas seam side down in the baking dish. Drizzle the remaining BBQ sauce over the top and sprinkle with the rest of the cheese.
  7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes before serving to set perfectly.

Melted cheese cloaks the enchiladas in a golden embrace, while the BBQ sauce caramelizes into a sticky-sweet glaze. Serve them with a scatter of fresh cilantro for a pop of color and freshness, perhaps alongside a crisp salad to balance the richness.

BBQ Chicken Pasta Salad

BBQ Chicken Pasta Salad

Perhaps there’s no better way to welcome the warmth of summer than with a dish that combines the comfort of pasta with the smoky allure of barbecue. This BBQ Chicken Pasta Salad is a delightful medley of flavors and textures, perfect for those leisurely afternoons when time seems to stand still.

Ingredients

  • 2 cups of cooked pasta, any shape you love
  • 1 cup of shredded BBQ chicken, because every bite should be flavorful
  • A splash of olive oil, just enough to coat the pasta
  • A couple of tablespoons of your favorite BBQ sauce, for that signature sweetness and tang
  • A handful of cherry tomatoes, halved, for a burst of freshness
  • A small bunch of cilantro, chopped, because herbs make everything better
  • A pinch of salt and pepper, to bring all the flavors together

Instructions

  1. Start by cooking the pasta according to the package instructions until al dente, then drain and let it cool slightly. Tip: Rinsing the pasta under cold water stops the cooking process and prevents sticking.
  2. While the pasta is still warm, toss it with a splash of olive oil to keep it from clumping together.
  3. Add the shredded BBQ chicken to the pasta, followed by the BBQ sauce, and gently mix to ensure everything is evenly coated. Tip: Warm the BBQ sauce slightly before adding it to the pasta for easier mixing.
  4. Fold in the halved cherry tomatoes and chopped cilantro, then season with a pinch of salt and pepper to taste. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld beautifully.

Kindly note how the creamy pasta contrasts with the crisp tomatoes and tender chicken, creating a symphony of textures in every forkful. Serve it chilled on a sunny porch or as a hearty side at your next barbecue gathering.

BBQ Chicken and Cheese Stuffed Jalapenos

BBQ Chicken and Cheese Stuffed Jalapenos

Maybe it’s the way the golden cheese oozes out when you take that first bite, or perhaps it’s the smoky BBQ chicken that makes these stuffed jalapenos a dish you’ll crave over and over. Either way, they’re a little bite of heaven that’s perfect for sharing—or not.

Ingredients

  • a dozen fresh jalapenos, halved and seeds removed
  • a cup of shredded BBQ chicken
  • a half cup of cream cheese, softened
  • a quarter cup of shredded cheddar cheese
  • a tablespoon of BBQ sauce
  • a splash of olive oil
  • a couple of pinches of salt

Instructions

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a bowl, mix the shredded BBQ chicken, cream cheese, cheddar cheese, and BBQ sauce until well combined.
  3. Carefully spoon the mixture into each jalapeno half, filling them just to the top.
  4. Drizzle the stuffed jalapenos with a splash of olive oil and sprinkle with a couple of pinches of salt.
  5. Bake for 20-25 minutes, or until the jalapenos are tender and the cheese is bubbly and slightly golden.
  6. Let them cool for a few minutes before serving to avoid burning your mouth.

Creating these stuffed jalapenos is as much about the process as it is about the result. The cream cheese adds a smooth richness that balances the heat of the jalapenos, while the BBQ chicken brings a smoky depth that’s irresistible. Serve them on a wooden board with extra BBQ sauce for dipping, and watch them disappear.

BBQ Chicken Flatbread

BBQ Chicken Flatbread

Evenings like these call for something simple yet satisfying, a dish that bridges the gap between hearty and light, between the comfort of home and the thrill of something new. BBQ chicken flatbread is just that—a canvas of crispy crust topped with the smoky sweetness of barbecue sauce, tender chicken, and a melty cheese that brings it all together.

Ingredients

  • 1 pre-made flatbread crust
  • A couple of cooked chicken breasts, shredded
  • 1/2 cup of your favorite BBQ sauce
  • A handful of shredded mozzarella cheese
  • A sprinkle of red onion, thinly sliced
  • A few cilantro leaves for garnish
  • A splash of olive oil

Instructions

  1. Preheat your oven to 375°F to get it ready for the flatbread.
  2. Lightly brush the flatbread crust with a splash of olive oil to help it crisp up in the oven.
  3. Spread the BBQ sauce evenly over the flatbread, leaving a small border around the edges for the crust.
  4. Top the sauce with the shredded chicken, ensuring it’s distributed evenly for every bite.
  5. Sprinkle the shredded mozzarella cheese over the chicken, covering the flatbread generously.
  6. Scatter the thinly sliced red onion on top for a bit of crunch and flavor.
  7. Bake in the preheated oven for about 10-12 minutes, or until the cheese is bubbly and the edges of the flatbread are golden brown.
  8. Once out of the oven, let it sit for a couple of minutes before slicing to allow the cheese to set slightly.
  9. Garnish with fresh cilantro leaves for a pop of color and freshness.

With each bite, the BBQ chicken flatbread offers a delightful contrast of textures—crispy crust, tender chicken, and gooey cheese—all tied together with the tangy sweetness of barbecue sauce. Try serving it with a side of cool, crisp salad to balance the richness, or slice it into smaller pieces for a crowd-pleasing appetizer.

BBQ Chicken and Avocado Wrap

BBQ Chicken and Avocado Wrap

Venturing into the kitchen today feels like a gentle embrace, the kind that whispers of summer evenings and the simple joy of a meal that feels like home. This BBQ chicken and avocado wrap is a melody of flavors, each note playing softly against the next, creating a harmony that’s both comforting and refreshing.

Ingredients

  • 2 cups of shredded cooked chicken
  • A generous splash of your favorite BBQ sauce
  • 1 ripe avocado, sliced
  • A couple of large flour tortillas
  • A handful of fresh spinach leaves
  • A drizzle of olive oil
  • A pinch of salt and pepper

Instructions

  1. In a bowl, mix the shredded chicken with the BBQ sauce until the chicken is evenly coated. Tip: For extra flavor, let the chicken marinate in the sauce for about 10 minutes before assembling the wraps.
  2. Heat a large skillet over medium heat and lightly drizzle with olive oil. Warm each tortilla for about 30 seconds on each side until they’re just soft and pliable. Tip: This step prevents the tortillas from cracking when you roll them.
  3. Lay a tortilla flat and layer the spinach leaves, BBQ chicken, and avocado slices in the center. Season with a pinch of salt and pepper. Tip: For an extra crunch, add some thinly sliced red onion or cucumber.
  4. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling. Repeat with the remaining tortillas and ingredients.
  5. If you prefer a crispy wrap, you can lightly grill each wrap for about 1-2 minutes on each side in the same skillet until golden brown.

The texture is a delightful contrast—the creamy avocado against the tangy, smoky chicken, all wrapped in a soft tortilla with just the right amount of chew. Try serving these wraps with a side of sweet potato fries or a crisp, green salad for a meal that feels both indulgent and wholesome.

BBQ Chicken Shepherd’s Pie

BBQ Chicken Shepherd

Fondly remembering the comfort of family dinners, this dish blends the smoky allure of barbecue with the hearty warmth of a classic shepherd’s pie. It’s a humble yet bold twist that invites you to slow down and savor each bite.

Ingredients

  • 2 cups of shredded BBQ chicken (leftovers work wonderfully here)
  • a couple of cups of mashed potatoes (about 4 medium potatoes’ worth)
  • a splash of milk to loosen the mashed potatoes
  • a handful of shredded cheddar cheese
  • a drizzle of your favorite BBQ sauce
  • a pinch of salt and pepper to bring it all together

Instructions

  1. Preheat your oven to 375°F, letting it warm up while you prepare the pie.
  2. In a baking dish, spread the shredded BBQ chicken evenly across the bottom, creating a flavorful base.
  3. Gently warm the mashed potatoes with a splash of milk over low heat, stirring until smooth—this makes them easier to spread.
  4. Carefully dollop the mashed potatoes over the chicken, then use a spatula to spread them into an even layer, sealing the edges to prevent bubbling.
  5. Sprinkle the shredded cheddar cheese on top for a golden, melty finish.
  6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly browned.
  7. Let it sit for 5 minutes after baking; this rest time helps the layers set beautifully.
  8. Finish with a drizzle of BBQ sauce for that extra smoky sweetness.

Rich in texture and flavor, this BBQ Chicken Shepherd’s Pie offers a delightful contrast between the creamy potatoes and the tangy chicken beneath. Try serving it with a crisp green salad to cut through the richness, making each forkful a perfect balance.

BBQ Chicken and Bacon Mac and Cheese

BBQ Chicken and Bacon Mac and Cheese

Now, as the evening light fades, there’s something deeply comforting about the idea of melding smoky BBQ chicken with the creamy indulgence of mac and cheese. It’s a dish that feels like a hug, perfect for those moments when you crave both nostalgia and a little twist.

Ingredients

  • 2 cups of elbow macaroni
  • A couple of chicken breasts, about 1 pound
  • 1/2 cup of your favorite BBQ sauce
  • 4 strips of bacon, cooked and crumbled
  • 2 cups of shredded cheddar cheese
  • 1 cup of milk
  • 2 tablespoons of butter
  • A splash of olive oil
  • Salt, just a pinch

Instructions

  1. Preheat your oven to 350°F and grease a baking dish lightly with olive oil.
  2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
  3. While the pasta cooks, season the chicken breasts with salt and cook them in a skillet over medium heat with a splash of olive oil until no longer pink inside, about 6 minutes per side. Let them rest for a few minutes, then shred.
  4. In the same skillet, melt the butter over low heat, then stir in the milk and half the BBQ sauce until warm. Tip: Keeping the heat low prevents the milk from curdling.
  5. Add the cooked macaroni, shredded chicken, and half the cheese to the skillet, stirring until everything is evenly coated. Pour the mixture into the prepared baking dish.
  6. Sprinkle the remaining cheese and crumbled bacon on top, then drizzle with the rest of the BBQ sauce.
  7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
  8. Let it sit for 5 minutes before serving to allow the sauce to thicken. Tip: This resting time makes slicing and serving much easier.

Golden and glorious, this dish offers a delightful contrast between the creamy mac and cheese and the smoky, tangy BBQ chicken. Serve it straight from the dish for a family-style meal that invites everyone to dig in.

BBQ Chicken Pot Pie

BBQ Chicken Pot Pie

As the golden hues of summer evenings stretch across the sky, there’s something deeply comforting about the idea of merging the smoky allure of barbecue with the homely embrace of a pot pie. This BBQ Chicken Pot Pie is a humble nod to those slow, reflective days where time seems to pause, and every bite is a memory in the making.

Ingredients

  • 2 cups of shredded cooked chicken, preferably with a hint of smokiness
  • 1 cup of your favorite BBQ sauce, plus a little extra for brushing
  • A splash of olive oil
  • 1 small onion, diced
  • A couple of garlic cloves, minced
  • 1 cup of frozen mixed vegetables
  • 1 cup of chicken broth
  • 1/2 cup of heavy cream
  • 1 pre-made pie crust, because we’re all about ease here
  • A pinch of salt and pepper, to whisper just the right amount of seasoning

Instructions

  1. Preheat your oven to 375°F, letting it warm up like a summer morning.
  2. In a large skillet over medium heat, add a splash of olive oil, then toss in the diced onion and minced garlic, sautéing until they’re just soft and fragrant, about 3 minutes.
  3. Stir in the shredded chicken, frozen vegetables, BBQ sauce, chicken broth, and heavy cream, mixing everything together like you’re weaving a tapestry of flavors. Let it simmer for about 5 minutes, until the sauce thickens slightly.
  4. Pour this hearty mixture into a pie dish, then lay the pre-made pie crust over the top, trimming any excess edges. Brush the top with a little extra BBQ sauce for that golden, glossy finish.
  5. Bake in the preheated oven for 25-30 minutes, until the crust is golden and the filling is bubbling like a lively conversation.
  6. Let it cool for a few minutes before serving, allowing the flavors to settle and meld together.

Velvety and rich, with a crust that crumbles just right, this BBQ Chicken Pot Pie is a dish that invites you to linger at the table. Serve it with a crisp, green salad to cut through the richness, or enjoy it as is, letting the smoky, savory flavors take center stage.

Conclusion

Perfect for transforming last night’s BBQ chicken into today’s culinary delight, our roundup offers 18 creative recipes to suit any meal or occasion. Whether you’re in the mood for something hearty, light, or downright indulgent, there’s a dish here for you. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

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