Search

Barbecue Chicken Bits

Home » Written Recipes » Recipes » Desserts » Barbecue Chicken Bits
Barbecue Chicken Bits ccexpress

Recipe Description

Barbecue Chicken Bits are bite-sized pieces of chicken coated in a rich, smoky barbecue sauce. These flavorful morsels are perfect as appetizers, snacks, or additions to your favorite dishes. With a quick cooking time, they are ideal for gatherings or weeknight meals.

Serving Details

  • Servings: 4
  • Course: Appetizer or Snack
  • Cuisine: American-inspired

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 25g
  • Carbohydrates: 18g
  • Fat: 15g
  • Sodium: 750mg
  • Sugar: 10g

Ingredients

  • 500g boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 cup barbecue sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Marinate the Chicken

  • In a mixing bowl, combine the chicken pieces, olive oil, garlic powder, smoked paprika, chili powder, salt, and black pepper.
  • Toss to coat the chicken evenly and let it marinate for 10 minutes.

Step 2: Cook the Chicken

  • Heat a large skillet over medium heat and add a drizzle of olive oil.
  • Add the marinated chicken pieces to the skillet and cook for 8–10 minutes, stirring occasionally, until golden brown and cooked through.

Step 3: Add the Barbecue Sauce

  • Reduce the heat to low and pour the barbecue sauce over the cooked chicken.
  • Toss the chicken pieces in the sauce until they are evenly coated.
  • Let the chicken simmer for 2–3 minutes to absorb the sauce’s flavor.

Step 4: Serve

  • Transfer the Barbecue Chicken Bits to a serving dish and garnish with chopped parsley.
  • Serve hot with extra barbecue sauce or a side of your choice.

FAQs

Can I use store-bought barbecue sauce?

Yes, store-bought barbecue sauce works perfectly for this recipe. Choose one with a flavor profile you love.

Can I bake the chicken instead of pan-frying?

Yes, you can bake the marinated chicken in a preheated oven at 375°F (190°C) for 15–20 minutes, then toss it with the barbecue sauce.

How can I make this recipe spicier?

Add more chili powder or a pinch of cayenne pepper to the marinade for an extra kick of heat.

You May Like

1577521949 maxresdefault

Coconut Cooler

Refreshing cooler made using fresh coconut water and khus syrup.

Latest Recipes

Top 10

Chefs Biography

water melon icecream

Watermelon Icecream

Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

ginger lemonade

Ginger Lemonade Recipe

In an 8-quart saucepan, combine sugar, water and ginger root. Heat until boil and stir occasionally and remove from heat.

Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Easy Italian Salad Recipe

In a bowl, add carrot, iceberg, cucumber, tomato, green olive, salt, olive oil, oregano, lemon juice, black pepper powder, cheddar cheese,

beef wagyu salad

Beef wagyu salad

For the sauce: whisk the fish sauce, lime juice and brown sugar until the sugar has melted then add fresh garlic, chili, coriander and chopped red onion.

Clean the beef, removing all string and some excess fat and marinate with the oyster sauce.

Marinate the cucumber, sliced onion, cherry tomato, spring onion with salt and squeeze half of the fresh lime.

Pan-sear the beef until it’s cooked ‘medium’ and slice it.

Plate the beef and decorate with the cucumber, sliced onion, cherry tomato and spring onion.

lomo saltado

Lomo saltado (Beef stir-fry)

Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time. Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

recipe image legacy id 3980 11

Steak with pizzaiola sauce

Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside. When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through – this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done. Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.