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Home Recipes Ingredients Meat & Poultry Chicken

Shredded Barbecue Chicken over Grits

Name: Shredded Barbecue Chicken over Grits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound boneless skinless chicken breasts; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided; 1 cup hickory smoke-flavored barbecue sauce; 1/4 cup molasses; 1 tablespoon ground ancho chile pepper; 1/2 teaspoon ground cinnamon; 2-1/4 cups water; 1 cup quick-cooking grits; 1 cup canned pumpkin; 3/4 cup shredded pepper jack cheese; 1 medium tomato, seeded and chopped; 6 tablespoons reduced-fat sour cream; 2 green onions, chopped; 2 tablespoons minced fresh cilantro

9 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 25 min.

Makes

6 servings

Updated: Sep. 30, 2022

There’s nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah

Shredded Barbecue Chicken over Grits Recipe photo by Taste of Home

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Ingredients

1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chile pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Directions

Sprinkle chicken with pepper; place in a large nonstick skillet.

In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chile pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in chicken reads 165°, 20-25 minutes. Shred meat with 2 forks and return to the skillet.
Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted.
Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Nutrition Facts

1 serving: 345 calories, 9g fat (4g saturated fat), 62mg cholesterol, 718mg sodium, 42g carbohydrate (17g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Shredded Barbecue Chicken over Grits

Ingredients

Directions

Nutrition Facts

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