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Grilling and tailgating is still alive and well in late October. This Pulled Chicken BBQ Dip proves my point!We are still in the throes of football season, not just high school games, but local professional games as well. My sons’ two high schools play each other this week in the long awaited rivalry game. We are pretty sure which team will win, but we are humoring the other son until the final score is displayed. We have also been tuning in on the television to watch our favorite team play. We love it when they win! And no one can watch football without munching, right? In my house, that means making a warm dip to serve with chips.The weather has NOT been cooperating for outdoor grilling lately. I live near Seattle, so that is really no big surprise. Luckily, I have enough indoor grilling options that I don’t have to depend on the weather to serve up barbecued chicken. I know there are many of you out there that live in sunny, wonderful, year-round grilling areas (I just left Florida where I grilled on Christmas each year!). However, for those of us who cannot brave 50 degree rainy weather to grill, electric grills and on-stove grill pans work well. I headed off to Fred Meyer (Kroger’s) to pick up some Foster Farms Fresh & Natural chicken thigh fillets. I love Foster Farm’s chicken because it’s always fresh, they only use American Humane certified farmers, and the chicken comes from close by in the Pacific Northwest. Also, I love their packaging that separates the chicken into meal size portions! They are serrated so you can freeze the whole thing and then rip off just the part you want. Can I tell you how much time and effort that saves? I always buy the big family size packages, then I go home, open them and re-wrap them in the sizes I need for casseroles, dips, etc. For this recipe, I also bought Stubb’s Bar-B-Q sauce. It’s gluten-free, without high-fructose corn syrup, artificial preservatives, colors, sweeteners, flavorings or MSG. I miss Southern barbecue and Stubb’s offers the authentic flavor I left when moving to the Northwest. Did I mention that there is an Instant Redeemable Coupon that can be found in-store for the chicken and BBQ sauce so you can save instantly? The coupons expire on 12/31/15. Can I tell you that my entire family went nuts over this dip? We are suckers for warm cheese and flavored meat, but man-o-man, this was wonderful stuff. There is nothing like grilled chicken with barbecue sauce, then shredding it up and adding more sauce plus cheese, onions and bell peppers; well you can imagine, right? You need this for your next game watching fest. Really!!
- 1 cup Stubb's Original Bar-B-Q sauce, divided
- 4 Foster Farms boneless chicken thigh fillets
- 2 small onions, chopped
- 1 bell pepper, chopped
- 1 Tbsp olive oil
- 8 oz cream cheese
- ¼ cup mayonnaise
- 2 cups shredded Cheddar cheese
- parsley for garnish
- Grill chicken thighs, brushing ½ cup Stubb's BBQ sauce on the meat while it cooks.
- You can do this on an indoor grill pan on the stove or an outdoor grill.
- Meanwhile, while the chicken cooks, saute the onions and pepper in the olive oil until soft.
- When the chicken thighs are done (165 degrees F), put them in a shallow dish with the remaining ½ cup Stubb's BBQ sauce.
- Pull the chicken apart into shredds with two forks.
- Add the chicken to the vegetables in a pan.
- Again, if you have a great grill with a side burner, you can do all of this outside.
- Stir in the cheese, mayonnaise and cream cheese, heating until the cheeses melt.
- Sprinkle with parsley
- Serve warm with corn chips.
For more chicken tailgating recipes, visit HERE.