Best 6 Bbq Chicken Puffs Recipes

BBQ CHICKEN PUFFS

Steps:

• Preheat oven to 375
• Spray a muffin tin with cooking spray and set aside.
• Combine the flour, baking powder, salt, chicken, 3/4 cup Gouda, red onion, beaten egg and milk in a medium size mixing bowl.
• Place a spoonful of the mixture into the bottom of each muffin tin, just enough to cover the bottom.
• Drizzle a little BBQ sauce into each muffin tin, I drizzled about a teaspoon per muffin, but you can use as much or as little as you wish.
• Spoon remaining batter into each muffin tin.
• Top with the remaining Gouda.
• Bake 17-20 minutes or until golden brown.

CHEESY BBQ CHICKEN PUFFS

Steps:

• Prepare Farm Rich BBQ Style Boneless Chicken Bites according to package instructions. Line a mini muffin tin with crescent dough and then add the bites. Tip: cut these in half so they fit just right. Add crumbled bacon. Add shredded cheese. Place in the oven for 10 minutes at 350 degrees.

BBQ PULLED CHICKEN PUFFS

Steps:

• 1. In a skillet add the oil and heat over medium-low.
• 2. Preheat oven to 350.
• 3. In the skillet add all ingredients except puff pastry sheets, egg, and water. Cook 10 minutes.
• 4. Unfold pastry sheets. Using a large biscuit cutter, cut 20 circles.
• 5. Spray a cookie sheet with cooking oil. Lay 10 circles on sheet.
• 6. Using a tablespoon spoon chicken mixture into circles on cookie sheet. Roll the other 10 circles out with a rolling pin to flatten. Take the flattened circles and place them on top of the chicken.
• 7. Use a fork and press around the circles to seal.
• 8. Combine egg with the water. Brush on top of circles.
• 9. Bake 15 to 20 minutes.
• 10. If you have any extra chicken it will be awesome on your favorite bread. Or, you can buy extra puff pastry sheets to make more puffs.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

CHICKEN PUFFS

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

BBQ CHICKEN PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.
• Cut puff pastry along the creases into 3 separate rectangles. Place onto a lightly floured surface. Roll 1 rectangle to 1/8-inch thickness using a lightly floured rolling pin. Cut pastry into 8 circles about 2 1/2 inches in diameter. Repeat with the other 2 rectangles.
• Press pastry circles into the greased muffin cups. Place 1 square of cream cheese in the bottom of each cup.
• Mix shredded chicken, barbeque sauce, and red pepper flakes together in a bowl. Spoon about 2 teaspoons of the mixture into each cup until level with the top of the cup.
• Bake in the preheated oven until pastry is golden brown and filling is heated through, 20 to 25 minutes. Spoon 1 teaspoon Cheddar cheese on top of each pastry 3 minutes before removing from oven.