Experience the comforting flavors of the South in a delicious and satisfying dish with our Shredded Barbecue Chicken over Grits recipe. This culinary fusion combines tender and flavorful shredded chicken, smothered in a tangy barbecue sauce, served over creamy and buttery grits. The result is a soul-warming meal that celebrates the rich traditions of Southern comfort food. Join us as we explore the history, techniques, and step-by-step instructions to create this mouthwatering and hearty dish.

Both barbecue chicken and grits have deep roots in Southern cuisine, each representing different aspects of the region’s culinary heritage.

Barbecue, a cooking method popularized in the Southern United States, involves slow-cooking meats over low heat, often with a flavorful sauce. Grits, a porridge made from ground corn, have been a staple in Southern cooking for centuries, tracing back to Native American and African culinary influences.

The combination of smoky and tangy barbecue chicken with creamy and comforting grits creates a harmonious blend of flavors and textures, representing the diverse and rich food culture of the South.

PREP: 20 MIN.

COOK: 25 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

FOR THE BARBECUE CHICKEN:

• 2 pounds boneless, skinless chicken breasts
• 1 cup barbecue sauce (your preferred variety)
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

FOR THE GRITS:

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup milk
• 2 tablespoons butter
• Salt to taste

INSTRUCTIONS

FOR THE BARBECUE CHICKEN:

1. Place the chicken breasts in a slow cooker or a large pot.
2. In a bowl, combine the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to create the barbecue sauce.
3. Pour the barbecue sauce over the chicken, ensuring all the pieces are well coated.
4. If using a slow cooker, cook the chicken on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is tender and easily shreds with a fork. If using a pot, simmer the chicken on low heat, covered, for 1-2 hours until it is tender and shreds easily.
5. Once the chicken is cooked, shred it using two forks, allowing the meat to absorb the barbecue sauce.

FOR THE GRITS:

1. In a large saucepan, bring the chicken broth to a boil over medium-high heat.
2. Slowly whisk in the grits, reducing the heat to low.
3. Simmer the grits, stirring frequently, for approximately 30-40 minutes until they become thick and creamy.
4. Stir in the milk, butter, and salt, continuing to cook for an additional 5 minutes until the grits reach a smooth and creamy consistency.

TO SERVE:

1. Spoon a generous portion of creamy grits onto each serving plate or bowl.
2. Top the grits with a generous amount of the shredded barbecue chicken, allowing the tangy sauce to meld with the creamy grits.
3. Garnish the dish with fresh herbs, such as chopped parsley or green onions, for added freshness and color.

NOTES:

• Indulge in the comforting and flavorful Shredded Barbecue Chicken over Grits, a celebration of Southern comfort food. This recipe combines the tender and smoky flavors of barbecue chicken with the creamy and comforting texture of grits, resulting in a satisfying and indulgent meal. Share this hearty dish with family and friends, and savor the soulful taste of the South in every bite.