Alright the final recipe in BBQ chicken trilogy: BBQ chicken sliders.

You guys it is so good! Shredded bbq chicken made with homemade full of flavors sauce. Soft slightly toasted whole wheat buns. Creamy, chewy cheese. And a thinly sliced onion. All of these layers combined create the best chicken sliders.

I made it once for a football game party, and it was a real hit. Not that someone can refuse barbecue pulled chicken sliders with melted cheese on top.  But everyone definitely enjoyed and appreciated them.

But don’t limit it to parties. These chicken sliders are a regular guest in our house. I usually make it for my husband day-offs. It’s the day when he chooses what to do. Often, it is a sports game (soccer most of the time) and finger food. And these chicken sliders definitely make the soccer game more fun to watch. To me of course. So anyways make them whenever you feel like beer and finger food is tonight’s dinner. Because food always should match the atmosphere.

About the barbeque chicken sliders recipe. It consists of two previous ones:

1. Homemade BBQ sauce recipe
2. Pulled BBQ chicken two ways

For the BBQ sauce part, you can make the recipe I shared or make your favorite one. If you don’t feel making it at all just buy a good one and use it instead.

For the pulled chicken part you have two options: make it in a pressure cooker or in a dutch oven. I included both methods in my shredded BBQ chicken post. Definitely check it out. I’m very proud of that post. It is full of information, tips, and tricks on how easy it is to make shredded chicken at home.

Also, I don’t like jumping from one post to another to collect all recipes to print.  For that reason, I will include all three recipes for easy printing option.

If you are ready to make melt in your mouth, full of flavors BBQ chicken sliders, then let’s just do it! You are not going to regret it.

BBQ Chicken Sliders Tips and Tricks:

• Cheese option: My favorite is provolone. Other great options are fontina, Muenster, or if you must American cheese.
• You can make BBQ sauce and BBQ chicken ahead of time and assemble chicken sliders on the day of serving. Saves tons of time and reduces hassle. Which mean more relaxing time.
• Serve them immediately. They become soggy with time.
• Best not to refrigerate them. Make as many to feed you and guests.  And leave rest of the chicken for another use.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 6 sliders

BBQ Chicken Sliders Recipe

BBQ chicken sliders recipe 2 ways: Instant Pot and Dutch Oven

15 minPrep Time

15 minTotal Time

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Ingredients:

Homemade BBQ sauce
• 1 (15 oz.) can tomato sauce,
• 1 cup ketchup,
• 1/2 cup apple cider vinegar,
• 1/3 cup honey, maple syrup or brown sugar,
• 1/4 cup molasses,
• 2 Tbsps. Worcestershire sauce,
• 1 tsp. smoked paprika,
• 1 tsp. garlic powder,
• 1 tsp. onion flakes or 1/2 tsp. onion powder ,
• 1/2 tsp. red pepper flakes (more or less),
• 1/2 tsp. salt,
• 1/2 tsp. ground black pepper,
• ¼ tsp. ground cinnamon
Pulled BBQ Chicken
• 1 1/2 - 2 cups homemade BBQ sauce or good quality store bought one
• 2 split (bone in skin on) chicken breasts (about 3 pounds)
• 1 teaspoon kosher salt
BBQ Chicken Sliders:
• 6 whole wheat buns
• 2 cups pulled bbq chicken
• 6 provolone cheese slices
• ½ medium onion, thinly sliced

Instructions:

Homemade BBQ sauce:

In a medium saucepan whisk all ingredients. Bring it to boil over medium heat. Reduce heat to medium-low and simmer uncovered for 15 minutes, or until the sauce has slightly thickened.

Remove from heat. Taste and adjust seasonings.

Can be refrigerated in an airtight glass jar or container up to 2 weeks.

Stovetop pulled BBQ chicken:

Wash and dry split chicken breasts. Sprinkle with salt all over. Place skin side up in the large Dutch oven. Pour 2 cups of your favorite BBQ sauce.

Bring to boil over high heat. Reduce heat to simmer and cook for about 1 1/2 hours.

You may need to reduce or increase the cooking time. It depends on the thickness of chicken breasts. Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

Instant pot pulled BBQ chicken:

Wash and dry split chicken breasts. Sprinkle with salt all over. Place skin side up in the pot and pour 1 1/2 cups of your favorite BBQ sauce over.

Close the lid and adjust pressure release valve to airtight. Press manual and adjust the time for 25 minutes. Allow the cycle to complete. Turn off the keep warm mode and allow pressure to release naturally. After 15 minutes carefully remove the lid and turn pressure cooker off.

Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

BBQ Chicken Sliders:

Toast whole wheat buns. Divide 2 cups of chicken among 6 buns. Top with cheese. If chicken is hot the cheese with melt slowly. If chicken is warm, place sliders with cheese on cooking tray and broil for about 1-2 minutes. Keep an eye on them. Cheese melts very fast. Top with sliced onion and bun.

Enjoy!

Notes:

Please note! The total time includes assembling chicken sliders only. The whole timing depends on which way you choose to cook chicken and BBQ sauce.

Nutrition

Calories

3607 cal

Fat

141 g

Carbs

326 g

Protein

251 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

56

https://thepuretaste.com/bbq-chicken-sliders-recipe/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

In July I took a break from posting recipes on the blog. But I didn’t stop developing them. I had plenty of time to become closer friends with Instant Pot – Pressure cooker and already tested a lot of recipes.

Couple words on pressure cooker! What an amazing time-saving machine! At first, it looks super scary and doubtful. Once you pass instruction and get to know process, comes the fall in love step.

However, not all of you have instant pot, but a lot of you love pulled chicken, right? I made this pulled bbq chicken recipe plenty of time before the new kitchen toy hit the market. I will include instruction for the stove top pulled bbq chicken as well.

It is hard to tell which one tastes better. The structure is definitely different. The longer you cook, the mushier chicken becomes. In a pressure cooker, it comes out soft but holds its shape. In a dutch oven, the chicken comes out slightly drier, and structure depends on how long you cook it.

Other than that the taste is the same. It is more convenient to do it in the pressure cooker now since it saves tons of time. But equally, in a dutch oven, all you need to do is throw everything in it, simmer for about 1 ½ hours and done.

Anyway, prepare yourself for some tasty treat! First, the whole place smells like a good BBQ place. Not sure if it is a good thing for you, but that smell always tests my patience. Once the chicken is done, I immediately dig into it. Caution it is super-hot, but that never stopped me.

Second, the taste. Oh my… I haven’t yet met the person who doesn’t like BBQ. Especially a good BBQ. This pressure cooker pulled bbq chicken is a good one. Soft and tender, yet hold its shape. Not too greasy and not to dry, which makes it a healthier BBQ option. And full of flavors from homemade BBQ sauce.

Third, with confidence, I can say this is the easiest barbeque chicken I’ve ever done. Two steps are all you need. Prep the bbq sauce or open the bottle. Mix chicken and bbq sauce, cook, shred and done! Not so painful, right? Extra thrill, you can cook it any time of the day. Have some spare time at lunch: put everything together, cook it and shred later. Just came from work: throw everything in a pot, do your things and come back for a tasty dinner.

And lastly, you can use it in so many ways! Lunch, brunch, snack, dinner… I usually cook two breasts (about 2 pounds) and that last for about five different meals for two of us.

Alright, I will stop here and add some technical parts.

What Pressure cooker I use:

When I did my research I stopped on two models:

• Mueller 9-in1 Pro Series 18 Smart Program Pressure Cooker
• Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker

After lengthy research and comparison, I ended up buying Mueller. Twice cheaper and German engineered inspires confidence. Also, before purchase, I checked the Instant Pot in the store. I figured I would order Mueller and if I don’t like material or construction or see that it is worse then Instant Pot I can always return it. It turned out the construction and material is equal. I even like Mueller better. The choice is yours.

How to make stovetop pulled BBQ chicken:

Wash and dry bone in, skin on chicken breasts. Sprinkle with salt all over. Place skin side up in the large Dutch oven. Pour 2 cups of your favorite BBQ sauce. Bring to boil over high heat. Reduce heat to simmer and cook for about 1 1/2 hours. You may need to reduce or increase the cooking time. It depends on the thickness of chicken breasts. Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

How to make bbq pulled chicken in instant pot:

Wash and dry bone in, skin on chicken breasts. Sprinkle with salt all over. Place skin side up in the pot and pour 1 1/2 cups your favorite BBQ sauce over.  Close the lid and adjust pressure release valve to airtight. Press manual and adjust the time for 25 minutes. Allow the cycle to complete. Turn off the keep warm mode and allow pressure to release naturally. After 15 minutes carefully remove the lid and turn pressure cooker off. Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

What to do with leftover BBQ chicken:

• Tacos
• Wraps and Sandwiches
• Nachos
• Pizza
• Salads
• Any dinner idea, like stuffed sweet potato or avocado, …
• And coming soon on the blog pulled BBQ sliders.

Instant pot pulled bbq chicken tips and tricks:

• For more flavorful shredded barbecue chicken better to buy bone in, skin on chicken breast. Plain chicken breast is too dry.
• If you have time and desire, make homemade BBQ sauce. If you don’t, buy a good BBQ sauce. This is the 2nd main ingredient. For that reason, quality does matter.
• If bbq sauce becomes too thin, boil it down to desired.
• Cooked chicken can be refrigerated in airtight container up to 5 days.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: about 2 pounds shredded bbq chicken

Pulled BBQ Chicken 2 Ways: Instant Pot and Stovetop

5 minPrep Time

40 minCook Time

45 minTotal Time

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Ingredients:

• 1 1/2 - 2 cups homemade BBQ sauce or good quality store bought one
• 2 split (bone in skin on) chicken breasts (about 3 pounds)
• 1 teaspoon kosher salt

Instructions:

Stovetop pulled BBQ chicken:

Wash and dry split chicken breasts. Sprinkle with salt all over. Place skin side up in the large Dutch oven. Pour 2 cups of your favorite BBQ sauce.

Bring to boil over high heat. Reduce heat to simmer and cook for about 1 1/2 hours.

You may need to reduce or increase the cooking time. It depends on the thickness of chicken breasts. Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

Instant pot pulled BBQ chicken:

Wash and dry split chicken breasts. Sprinkle with salt all over. Place skin side up in the pot and pour 1 1/2 cups of your favorite BBQ sauce over.

Close the lid and adjust pressure release valve to airtight. Press manual and adjust the time for 25 minutes. Allow the cycle to complete. Turn off the keep warm mode and allow pressure to release naturally. After 15 minutes carefully remove the lid and turn pressure cooker off.

Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

Notes:

*Total time is for the Instant Pot method. Don't forget it takes some time for pressure cooker to build pressure. Plan accordingly. *Total time for the stovetop method will be around 2 hours.

Tags

Cooking

Instant Pot

Pressure Cooking

Nutrition

Calories

2220 cal

Fat

104 g

Carbs

90 g

Protein

217 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

53

https://thepuretaste.com/pulled-bbq-chicken/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

First things first! Thank you so much for letting me take a July break. Not one of you unsubscribed, and even more of you subscribed! You guys are the best. And I’m genuinely thankful for your trust and patience.

In short, July was still busy for me. We had a couple of overwhelming questions to take care of, unfinished projects and of course summer. I think we handled everything well, but time will show.

I also thought a lot about how I see The Pure Taste in the future. The picture is still unclear, and a whole lot of ideas are flying around. What I definitely can tell you that I decided to lean toward easy and healthy-ish recipes. Years adjusted my food perspective. If before I was into fancy cooking, that sometimes required two days, then now, I prefer to spend that time more intentionally. So in future expect recipes that don’t take too much of our precious time but yield unbelievably delicious results. Of course, once in a while I may go crazy and post the fancy cake or some special dinner recipe to keep my skills sharp. 😉

So to swoop in from a break, I decided to share this juicy Tuscan lemon grilled chicken recipe with you.

It is very juicy and tender grilled chicken with a beautiful crispy skin. The meat easily comes off the bones and melts in your mouth. To me, the juicy meat and crispy skin is always a winner in grilled chicken recipes. Unfortunately, the oven cannot yield such results. So this specific grilled lemon chicken is better to make on the grill.

What type of grill you use doesn’t matter at all. I always prefer charcoal for the extra smokiness, but again any grill will do. Just make sure not to cook chicken over high heat. Medium-high for gas and the passing of the bright red color charcoal stage is your golden temperature!

As though for the chicken part, I made both whole butterflied chicken and chicken thighs.

Butterflied chicken is where a good relationship with local butcher pays off. Almost all meat I use comes from Dedham Wholefoods, where the best butcher I’ve ever met works. Not once did Brian let me down with a meat choice, or specialty cut, or unanswered question. He helped the countless time with choosing the right cut for my food experiments. When Mr. Bezos took over Wholefoods, we saw a lot of employees rotation. Every time I go there I worry I will never see Brian anymore! He is that good of a butcher and person!

So if you have a favorite place where your meat comes from – become a friend with your butcher. You will be amazed at how much they know, how friendly and helpful they are. And if you have a specialty request like to butterfly chicken, they will never say no to you.

BUT if your local store doesn’t offer extra help or the butcher there doesn’t care much, then you need to do it yourself. Which is not that hard as it seems. This How to Butterfly a Chicken 1-minute video shows how easy it is. Don’t forget to freeze backbone for the homemade chicken stock.

I prefer whole grilled chicken. Much easier to handle, cheaper, and everyone can enjoy their favorite chicken part. If whole grilled chicken is not your thing, then make grilled chicken thighs. They are even juicer then whole chicken, because marinade will soak in better, and they require less cooking time.

Speaking of the marinade! This Tuscan grilled chicken marinade is so simple and straightforward. Nothing fancy, nothing unusual. But oh so fragrant and delicious. After summer is gone, I probably will make chicken thighs with the same marinade, bake and then broil for a golden skin.  Of course, the result will be completely different, and there will be plenty of juice in the cooking tray, but you can always pour it over the rice. Just a thought.

Almost forgot. The first time I made this marinated grilled chicken I used only ½ teaspoon of pepper flakes. We went to our friends for a BBQ, and I worried the kidos would not eat it because of the spiciness. It turned out it barely was spicy, and they even didn’t notice it. And they are little picky eaters. So, confirmed, not only this is the best grilled chicken recipe I made but also kids friendly chicken recipe!

Alright. So there you have the easy, healthy grilled chicken recipe for your next grill fun. I have the feeling you will like it. Because it is easy, healthy, simple and delicious.

Have fun grilling!

Lemon Grilled Chicken Tips and Tricks:

• Usually, for to go grilled chicken, I marinate it in the plastic resealable bag. But when the situation allows I always prefer glass container or bowl. If you cook it in your backyard, then please go with glass.
• This How to Butterfly a Chicken 1-minute video will teach you once and for the rest of your life how easy it is to butterfly a chicken.
• Before it is time to grill remove chicken from fridge and let it come to room temp, about 30 minutes.
• Don’t forget to tuck chicken wings. During this shoot, I forgot to do it, and they burned a little.
• Use more or less pepper flakes. I like more and last time used 1 ½ teaspoons. To be on a safer side in the recipe, I noted 1 teaspoon. All depends on your taste buds.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 1 3 1/2 whole chicken

Juicy Lemon grilled chicken (Tuscan Style)

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients:

• 1 (3 ½ pounds) butterflied chicken or equal amount of chicken thighs
• 2 sprigs of fresh rosemary (about 1 1/2 tablespoons), chopped
• 2 garlic cloves, chopped
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes (more if you like spiciness)
• 2 lemons, juiced
• ¼ cup olive oil

Instructions:

Wash and dry butterflied chicken or chicken thighs. Put in plastic zip lock or glass container.

In a small bowl combine chopped garlic, rosemary, oregano, salt, lemon juice and olive oil. Whisk everything together and pour over chicken. Rub chicken all over with marinade. Refrigerate at least 2 hours or up to overnight.

Preheat a grill to medium-high or wait until the charcoal is no longer bright red.

Remove chicken from a bag and place on a grill skin side down.

Grill butterflied chicken for 20 minutes then flip on the other side and cook for another 20 minutes. Depending on the size and thickness of a chicken breast it may take little less or little longer. I suggest checking internal temperature (165 f) after the 30 minutes mark.

For chicken thighs, timing is about 10 minutes on each side, a total of 20 minutes.

Remove from heat and let rest for 5 minutes.

Serve with fresh lemon wedges.

Enjoy!

Notes:

* Total Time does not include resting/marinating time - at least 2 hours and up to overnight

Nutrition

Calories

3857 cal

Fat

293 g

Carbs

4 g

Protein

267 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

50

https://thepuretaste.com/lemon-grilled-chicken-recipe/

Maria | The Pure Taste

I love rotisseries chicken. It is delicious, convenient, healthy, depending on where you buy it, and fast food, in a good sense. But for some reason, I don’t like eating it as it is, plain.

Most of the time when I buy it I use it as an eliminated step of cooking chicken. After tons of salads and good old-fashioned chicken noodle soups, I decided it is a good time to expand my use of leftover rotisserie chicken.

When I searched on Pinterest recipes for leftover rotisserie chicken, there were not that many good options. Mostly salads, casseroles and once again chicken noodle soup, no wonder, right ?! So I decided to create 5 easy recipes with rotisserie chicken that will be fun to make and enjoy for dinner.

At first, the plan was to make five healthy rotisserie chicken recipes. But, many times I used leftover rotisserie chicken for pizza topping and calzone and decided to include one. To tell you the truth the buffalo calzone is my favorite recipe from this collection. With the store bought pizza dough and already cooked chicken in little time I have the weekend dinner to enjoy with a glass of wine or beer. And it tastes far better than in some local pizza places.

The rest four are truly healthy leftover cooked chicken recipes 😉

Also, feel free to use leftover cooked chicken in any five recipes. The result will be the same.

5 easy leftover rotisserie chicken recipes include:

1. Smoky Rotisserie Chicken Soup with corn & tomatoes (Simple & Healthy)
2. Quick and Easy Rotisserie Chicken Nachos
3. Healthy Rotisserie Chicken Wrap with Greek Yogurt Dressing
4. Rotisserie chicken enchiladas with a simple enchilada sauce (EASY & Healthy)
5. How To Make The Best Buffalo Rotisserie Chicken Calzone

If you like homemade meals but short on time. If you prefer healthy-ish dinner to take-outs. And finally, if you don’t know what to make with leftover rotisserie chicken than you will enjoy this 5 easy recipes with leftover rotisserie chicken collection.

On your next grocery shopping grab some juicy rotisserie chicken, make a delicious dinner with it and enjoy your saved time!

Happy Cooking 😉

*******

To download Free 5 Easy Leftover Rotisserie Chicken Recipes E-BOOK please subscribe to The Pure Taste blog using any form on the web. After sign up, you will receive free e-book directly to your inbox.

If you make any recipe from this e-book, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

This is my final recipe for the rotisserie chicken project. When I started the project, Rotisserie chicken nachos was the first recipe on my list. I had to include it. I make it so often that it would be unfair to leave it out of the project.

I just love nachos. This is the simplest way to put it. I don’t know what’s not to like. Corn chips are good. Cheese is good. Chicken is good. Top it with fresh and fragrant add-ons like cilantro, red onion, jalapeno and you have a fiesta at home anytime you want.

Nachos are pretty frequent guest in our apartment. I make it for friends to snack on and warm up the conversation. For Mexican food days. For soccer games. Or simply when I need the day off in the middle of the week.

We all have days during the week when you want to take a break, have a day-off or at least part of the day and have something special. This is what happened to me this Monday. I just couldn’t make myself to work. So I made a deal. I will do two things from a to-do list and will spend the rest of a day with nachos, beer, and soccer. So it happened.

It took me about 7 minutes to prep everything for nachos. 5 minutes to make homemade salsa. After 15 minutes both my husband and I were sitting with a glass of cold beer savoring colorful homemade nachos and salsa watching soccer. Barcelona vs. Roma. What a game!

Thinks about it. Most of the time you have corn chips in your kitchen pantry, and maybe some cheese. If you are lucky enough, you have the rest of ingredients.  If you don’t, head over to a grocery store, buy the rest of ingredients and make nachos to add some fiesta to your day!

All you need to do is layer all ingredients. Bake it to melt the cheese. Top it with your favs, and you have the easiest shredded chicken nachos to brighten the day.

This time I used hot sauce to make buffalo chicken nachos recipe. You can use your favorite BBQ sauce to make bbq chicken nachos. The cooking instruction is the same. So use whatever sauce you prefer or have on hand.

Also, I lightened up it a bit by removing cheese sauce to make healthy chicken nachos. Well, not healthy but healthy-ish since it is still loaded with cheese but without extra unnecessary calories from flour and milk. All you need is enough cheese to glue everything together. For that reason, cheese sauce is needless here.

Now you know how to make easy shredded chicken nachos at home. This is a quick and easy Mexican food you can serve for any occasion, at any time of the day to bring good vibes and mood to your party.

Happy Cooking!

Tips and Tricks for Rotisserie Chicken Nachos:

1. I usually buy white corn chips because they are slightly healthier than yellow. My second choice is the blend of white and yellow.
2. I stopped buying canned corn a VERY long time ago. The frozen tastes much better and it is convenient portion wise. Take how much you need and return the rest to a freezer.
3. The best way to bring frozen corn back to life: Bring water to a full boil. Remove from heat. Add frozen corn. Wait for 3 minutes. Drain and enjoy. The simple but crucial process that helps corn retain the color and sweetness.
4. I find making cheese sauce for nachos time consuming and unhealthy. I use plain shredded cheese to glue everything together. Works all the time.
5. I recently discovered Louisiana’s Pure Crystal hot sauce and in love with it. It has only three plain ingredients, and it tastes a lot better than famous hot sauces. Highly recommend.
6. You can substitute hot sauce for bbq or any other favorite sauce.

Previous recipes from the 5 Easy Recipes with a leftover rotisserie chicken project:

1. Rotisserie chicken enchiladas with a simple enchilada sauce
2. Smoky Rotisserie Chicken Soup with corn & tomatoes (Simple & Healthy)
3. Buffalo rotisserie chicken calzone
4. Rotisserie Chicken Wrap with Greek Yogurt Dressing

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 1 baking sheet

Quick and Easy Rotisserie Chicken Nachos

7 minPrep Time

15 minCook Time

22 minTotal Time

Save Recipe

Print Recipe

Ingredients:

• Bag of Tortilla corn chips
• 2 cups Mexican style shredded cheese
• 2 cups shredded rotisserie chicken (or cooked shredded chicken)
• ½ cup hot sauce (Louisiana’s Pure Crystal hot sauce)
• ½ cup corn (canned or frozen)
• ½ teaspoon red pepper flakes (optional)
• 1/3 cup red onion, chopped
• 1 cup cilantro, chopped
• 1 jalapeno, diced
• 1 avocado, cubed
• ½ cup sour cream
• More hot sauce for serving
• Salt and pepper

Instructions:

Preheat oven to 350 F.

Cover baking sheet with parchment paper.

Scatter the corn chips on a parchment paper, overlapping is OK. Sprinkle 1 cup of shredded cheese. Top with shredded chicken. Pour hot sauce evenly over the chicken. Sprinkle with the rest of shredded cheese, cooked corn and red pepper flakes. Bake for 15 minutes.

Meanwhile, prep the toppings. Chop red onion, cilantro, jalapeno, and avocado.

Remove nachos from the oven. Sprinkle with toppings and serve immediately.

Serve with sour cream and more hot sauce.

Enjoy!

Tags

Courses

Appetizer

Lunch

Cuisines

American

Mexican

Cooking

Baking

Nutrition

Calories

1292 cal

Fat

93 g

Carbs

29 g

Protein

103 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

41

https://thepuretaste.com/rotisserie-chicken-nachos/

Maria | The Pure Taste

 Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan

Little about 5 Easy Recipes with leftover rotisserie chicken project:

Rotisserie chicken has been a big saver for us on busy weeks. Yet, pretty fast it became boring eating it plain with salad or vegetables on a side. I decided to create easy and fun recipes with a leftover rotisserie chicken that requires less than 30 minutes of active time. If you have cooked leftover chicken, by all means, use it instead of rotisserie chicken. The idea is the same. Quick and easy meals with rotisserie or any leftover chicken.

Previous recipes from the 5 Easy Recipes with a leftover rotisserie chicken project:

1. Rotisserie chicken enchiladas with a simple enchilada sauce
2. Smoky Rotisserie Chicken Soup with corn & tomatoes (Simple & Healthy)

Let’s be honest pizza is not healthy food. Although it is very delicious food to skip in your life. When I feel this way about the particular food, I always try to make a homemade alternative. Many pizza places don’t care that much about the quality of food, especially proteins. It is unbelievably hard to find the place you can trust all the way. We still order pizza and calzones from time to time from our favorite places. But most of the times I’m enjoying to make a homemade pizza or calzone. This way I’m sure about the quality of the produce, can adjust it to my taste, can add as many extras as I want without additional charges! Customize it to fit your family needs, make it half and a half, make it light or heavy and so many more reasons why you should try to make calzone at home.

Embarrassed to say that only couple of years ago I discovered what calzone is. We were ordering pizza, and my husband decided to try and see what calzone was. That was a disappointing experience. The soggy inside didn’t make it taste good. But I thought maybe this place doesn’t make good calzones. So we tried calzone from a different place. Same story. But on top of the soggy inside the filling had the only a couple of sad, tasteless chicken pieces. The last try was at the famous pizza place. Calzone there was relatively good. Not soggy, perfectly crisp. However, once again had a super shy amount of filling. Don’t you hate when you order pizza, patiently and excitingly wait for it, open a box and see just a couple sad chicken pieces scattered over the pizza? I disapprove such businesses, who put quantity over the quality. Pizza should not be overwhelmed with filling, but it also should not be all cheese when you ordered chicken pizza.

Three not so great experiences with the calzone made me create my recipe I can go to anytime we want calzone. And I had to include at least one chicken calzone recipe to the leftover rotisserie chicken recipes project. It passes all the criteria, it is a fun dinner, and you can enjoy the process of making it.

Although this is Buffalo chicken calzone recipe, you can use any sauce you want with your leftover chicken. Make it BBQ calzone, or traditional marinara chicken calzone and many other delicious options to try.

Don’t be afraid to experiment with the filling. You pretty much can put anything you want in it. Great way to utilize leftovers! Use your imagination or see what fridge will whisper to you… The only must-have ingredient to glue everything together is cheese.

I pretty often make homemade pizza dough. I make a double batch. Use one and freeze another one for later use. It freezes nicely and it is always great to have a backup plan in your freezer when you crave for something nasty 😉. Wolfgang Puck Pizza Dough Recipe is my go-to for fast and easy homemade pizza dough. I genuinely trust the owner of high-end pizzerias and believe he knows what pizza dough should taste like.

If you feel adventurous and have a little more patience, this Life-Changing Pizza Dough With Joe Heffernan is not life-changing but definitely a game-changer.  If you appreciate the chewy crust, then try out this recipe. It yields the best pizza crust I have ever tried. And once again don’t forget to make a double batch.

By the way, if you are not up to make homemade pizza dough, go and buy one. No judgments here. I purchased many pizza doughs at whole foods. And think this is a brilliant idea to sell it to make our lives a little bit easier and a whole lot tastier.

Also super essential to have a pizza stone if you want to enter the homemade pizza game. I’m the minimalist person and trying to keep my kitchen free of useless gadgets. I’m very picky when it comes to buying new additions. Most of the times I never buy stuff for only one use. It has to offer 2+ uses. Pizza stone provides at least 5+ uses for me: pizza, calzone, bread, hand pies, savory dough recipes. I bought mine 5 years ago. It is simple medium thickness stone that is easy to manage and carry around. As a bonus, it came with the metal stand, and I usually serve pizza right on this stone on top of the stand to make it more epic.

Overall I recommend to invest in a baking stone and find a place in your kitchen for it. Buy it from a reputable place, and the headache will be gone. I’ll talk more about it in Tips and Tricks section down below.

This post is heavy on Tips and Tricks. Don’t skip this part. I want to encourage and show you how easy it is to make chicken calzone recipe with pizza dough at your home.

This is a long post, and I should wrap things up. I hope I reassure you regarding homemade calzone and you will give it a try. With a little of practice and knowledge, you will know how to make the best buffalo rotisserie chicken calzone or any other homemade calzone you want. Don’t be afraid and give it a try!

Happy Cooking 😉

Tips and tricks for Buffalo Rotisserie Chicken Calzone:

• If you bake a lot of bread, homemade pizzas, calzones or any other baked goods that require crispy outside, then I highly recommend investing in a pizza stone. Don’t be fooled by marketers regarding the high-end pizza stones. They are pretty much the same. The only difference is thickness. However, the thicker the stone is, the harder it is to manipulate in the oven, clean and store.

Requirements for the baking stone:

1. Medium heaviness. You need to be able to lift, carry and clean it.
2. Medium thickness. Mine is about half an inch. It is enough to carry and store the heat.

Where to buy pizza stone:

1. TJ MAX, Marshalls or any other discounted home stores. This is where I bought mine.
2. Amazon options:

• The BEST Old Stone Oven Rectangular Pizza Stone
• Budget Option (what I have right now) Good Cook 14.75 Inch Pizza Stone with Rack

1. Home Depot stone block options

• Important! Always preheat oven with the baking stone in it. Never place the cold baking stone in the hot oven. This will break the stone.
• Also, essential to read How to Clean your pizza stone.

Where to buy pizza dough:

1. The best place for me is Wholefoods. I know it is fresh and made with quality ingredients.
2. If you have your favorite pizza place near you, next time you order from them ask whether they sell pizza dough. Almost all pizza places sell it. Especially if they value their customers.

• If you haven’t excelled stretching the pizza dough with your hands, take your rolling pin and roll the dough with it.
• You may substitute buffalo sauce for your favorite BBQ or any other sauces. It just happened I had buffalo sauce in the fridge, so I went with it.
• The best trick I learned about calzone: make a couple of slits on top of it to let the steam out. This eliminates soggy inside we all hate.
• You can also skip the folding step and make a buffalo rotisseries chicken pizza instead.
• I don’t have any hard rules for cheese options for pizza. But I always go with the semi-soft cheeses. They are perfect for melting, and you can choose your favorite without using mozzarella all the time. For this recipe, Muenster is an ideal match with the buffalo sauce. But again put what you like or have. This is your calzone. If you want to learn more and see your other option check this A Beginner’s Guide to Every Type of Cheese.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 2 calzones

How To Make The Best Buffalo Rotisserie Chicken Calzone

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients:

• 2/3 cup hot buffalo sauce
• 3 tbs. unsalted butter
• 4 cups shredded rotisserie or cooked chicken
• ½ small onion, thinly sliced
• 1 lb homemade or store-bought pizza dough, divide into 2 equal parts
• About 1 cup of your favorite semi-soft cheese (mozzarella, Havarti, manchego, Muenster)
• 2 tbs. extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions:

To make with baking stone:

Place the stone on a rack in the upper third of the oven. Preheat oven to 500F.

To make with a baking sheet:

Preheat oven to 450F positioning the rack on the lower third of the oven. Line a standard (non-stick) baking sheet with parchment paper and set aside.

Place shredded chicken in a medium bowl. Thinly slice red onion and add it to chicken.

In a small saucepan combine buffalo sauce and butter. Simmer over medium heat until the butter is melted. Pour sauce over chicken mixture. Stir everything together. Taste and add salt and pepper to your liking.

Flour the surface well and roll out 1 piece at a time into about 9-10 inch circle.

If you are baking with pizza stone take the baking sheet flip it upside down and place parchment paper on top. Place the rolled out dough on the parchment paper.

If you are baking with a baking sheet, then place the rolled out dough directly into it.

Spread half of the chicken mixture on one half of the dough. Sprinkle with cheese. Using a pastry brush or your finger moisten the edge of the dough with water. Fold the dough over the mixture. Lightly tap the dough with your fingers and crimp the edges. Repeat the process with the second calzone.

With a sharp knife cut 3 slits on top of each calzone.

Brush both calzones with olive oil. Sprinkle some flaky sea or kosher salt and freshly ground pepper on top.

Baking with pizza stone:

Carefully slide the parchment paper with calzones on the stone. Bake for 18 minutes.

Baking with a baking sheet:

Place the baking sheet in the oven. Bake for 15 minutes. Move baking sheet to an upper third of the oven and bake additional 5 minutes.

Remove from oven and let cool for 10 minutes.

Serve warm with your favorite pizza sides.

Enjoy!

Nutrition

Calories

3812 cal

Fat

191 g

Carbs

319 g

Protein

235 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

30

https://thepuretaste.com/buffalo-rotisserie-chicken-calzone/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Little about 5 easy recipes with leftover rotisserie chicken project:

Rotisseries chicken has been a big saver for us on busy weeks. Yet, pretty fast it became boring eating it plain with salad or vegetables on a side. That is why I decided to create easy and fun recipes with a leftover rotisserie chicken that requires less than 30 minutes of active time. If you have cooked leftover chicken, by all means, use it instead of rotisserie chicken. The idea is the same. Quick and easy meals with rotisserie or any leftover chicken.

The first recipe is Rotisserie chicken enchiladas with a simple homemade enchilada sauce. A comforting quick and easy dinner for the busy days we all have.  A much healthier alternative to take out.  The active prep time will take the same amount as takeout delivered to your door. Or even less then you going to pick it up. Not to mention so much cheaper.

Enchiladas are on my quick and easy dinner recipes list. The prep time takes only about 15-20 minutes depending on how fast you roll them up. The cooked rotisserie chicken saves even more time which is a huge bonus to this recipe.

The quantity of enchiladas depends on the size of tortillas and the amount of filling you put in. I use 8-inch tortillas and put a good spoonful amount of filling. This yields about 7 enchiladas. Experiment and you will find your magic number.

The recipe yields total of 3 servings for 2 people. If you make a double batch and freeze one (the instruction in tips and tricks) that makes 6 servings! We put a lot of sour cream on top of our enchiladas. This is the Ukrainian nature, and we can’t and don’t want to get rid of this habit. So because of the beans, chicken and sour cream, one enchilada is always enough for me and even for my husband.

This Rotisserie chicken enchiladas can be a family-friendly meal. However, significantly reduce or remove at all chili powder. I first bought my chili powder from Costco. It was good and mild. Then a nice Indian grocery store opened in our town with all the fresh and delicious spices at extremely low prices. So I bought my next chili powder from them. Used the same amount in the recipe and it went straight to garbage. The chili powder was so strong, by the way, it was marked as mild on the package, that it was impossible for us to eat. The burning sensation was all over my body, and I felt  I could breathe with a dragon flame. So be very cautious with the amount you use for yourself and family. All chili powders are different. Learn the spiciness level of yours and use it accordingly to your taste.

And don’t skip on homemade enchilada sauce recipe. I’m not a fan of a can sauces. They taste a little weird to me, and I cannot adjust them to my liking. I was experimenting with the recipes found on the web and created the one I absolutely love. It has a balance between spices and tomato acidity and full of flavors. Some enchilada sauce recipes do not contain tomatoes, but I found tomatoes bring a depth to the sauce. Without tomatoes, the sauce is too watery and lacks the flavors. Also, my priority was to make a super quick and easy enchilada sauce recipe to encourage myself and my readers to make it for any enchiladas. Putting all ingredients in a blender and blend them beats all my expectations.

If you don’t have time to make a homemade enchilada sauce by all means by a store-bought one. It will not be as delicious and customizable as a homemade one but will save you a fraction of the time.

We all get busy days, weeks or months, so I hope this Rotisserie chicken enchiladas with a simple enchilada sauce will help you manage this kind of days. And will help you to stay on a healthy track.

Happy Cooking!

Tips and Tricks for Rotisserie chicken enchiladas recipe:

• Buy whole wheat tortillas. A little healthier and tastier alternative to regular flour tortillas.
• You can replace Rotisserie chicken with any cooked leftover chicken.
• Be cautious with the spiciness level of your chili powder. Adjust the recipe according to your taste.
• For this recipe and all my enchiladas, I use 8-inch tortillas. Perfect serving size and fit well in a 9×13 baking dish.
• Enchiladas are perfect for freezing. You may double the recipe and freeze one half.

How to freeze enchiladas:

1. Make enchiladas filling.
2. Roll up enchiladas.
3. Take a big piece of parchment paper and roll them one by one in parchment paper. They should not touch each other. This way the parchment paper protects them from getting soggy, from freezer burns and you can take the desired number to cook.
4. Place them in a freezer friendly ziplock bag. Mark the date and freeze.
5. When ready to cook. Make a sauce. Take the frozen enchiladas and follow the rest of the recipe. Increase baking time for 10 minutes.

Maria

Yields: 7 enchiladas

Rotisserie chicken enchiladas with a simple enchilada sauce (EASY & Healthy)

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1/2 medium green bell pepper, diced
• 1 ½ jalapenos, diced into small cubes
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cups shredded rotisserie chicken
• 1 (15.5 oz.) red kidney beans can, rinsed and drained
• 2 tablespoons cilantro, chopped
• 1/4 cup enchilada sauce
• 2 cups shredded Mexican style cheese
• 7 whole wheat flour tortillas
• 1 batch of enchilada sauce
Homemade enchilada sauce:
• 1 14.5 oz. diced tomatoes can
• 1/2 cup vegetable stock or plain water
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar or lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 ½ teaspoons smoked paprika
• 2 teaspoons chili powder (depending on your taste)
For serving:
• Cilantro, red onion, jalapeno
• Sour cream

Instructions:

To make enchilada sauce:

Place all ingredients in a blender. Blend on high speed for about a minute. Taste and adjust seasonings.

To make chicken enchiladas:

Preheat oven to 350 F.

In a large skillet heat olive oil over medium-high heat. Add onion, green bell pepper, jalapenos, salt, and pepper. Sauté occasionally stirring for about 3 minutes or until beginning to soften. Add garlic and cumin. Cook for 2 minutes to release all the aromas. Add chicken, beans, cilantro and ¼ cup enchilada sauce. Remove from heat. Stir everything together. Taste and adjust seasonings.

Pour ¼ cup enchilada sauce in the 9x13 inch baking dish.

On a counter lay tortilla and spread about 2 tablespoons of sauce. In the middle of tortilla place a spoonful of chicken mixture. Sprinkle with about ¼ cup shredded cheese. Roll up tortillas and place in the baking dish sealed side down. Repeat the process with the remaining tortillas.

Spread the remaining enchilada sauce over tortillas and sprinkle with the remaining shredded cheese.

Bake in the middle of the oven for 20 minutes. Move to a top rack and bake for additional 5 minutes to brown the cheese slightly.

Remove from oven. Let it cool slightly.

Serve warm with toppings like sour cream, chopped cilantro, red onion, and jalapeno.

Nutrition

Calories

1768 cal

Fat

103 g

Carbs

117 g

Protein

133 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

27

https://thepuretaste.com/rotisserie-chicken-enchiladas/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Lodge Baking Dish

If you are not into grilling today, not in the salad mood, and take out is not an option, then I have a simple, quick and easy roasted chicken legs with lemon and potatoes recipe for you. I know it’s the middle of the summer, and summer is the season for salads, smoothies, and vegetarian dishes, but we all human, right?! Eating rustic roasted chicken with lemon and crispy potatoes in the middle of the summer will do no harm. Sometimes we just need something simple yet satisfying no matter what weather is outside.

When I just started blogging, I didn’t expect it to be so time-consuming. Everything is new and needs to be learned. Currently my every day reminds me of a beehive. I get up and start to fly all over the place doing all the tasks for the day 🐝🐝🐝. So sometimes by evening I have no idea what is going to be for a dinner. Many times roasted chicken was a saver for me. While it’s cooking, I have time to finish some things, and when I sit at the table, everything is just slowing down. Maybe it’s only me, but when I eat roasted chicken, I feel like my mom cooked it for me. There is always a warm feeling inside, it always reminds childhood and you just simply sit down, forget about everything and enjoying it.

I love roasted chicken recipes for its simplicity. It is very easy to put together; you only need four main ingredients, and it requires 10 minutes of active time. It is a one-pan dish, what means less cleaning, and we all love that. So there you have a simple yet very delicious dinner for busy days that we all have…

As always I will guide you through the ingredients and possible substitutions.

I used chicken legs in this recipe, because, first, they were on sale at the Whole Foods, and second, my husband loves chicken legs the most. You can use drumsticks or thighs, just make sure they are bone-in and skin on. Otherwise, you will end up with dry chicken parts.

Thyme is my go to herb for the chicken, and it pairs beautifully with the lemon in this recipe. Other herbs that go well with the chicken are rosemary and sage. You need tougher herbs to withstand roasting time and temperature. So parsley or any other soft herbs, unless dry, are not good for this recipe.

For the potatoes the best option is russet. For crispier potatoes, slice them thin, about 1/8 inch. I have a great time-saving kitchen tool for such a job.  I’m talking about mandoline. Let me sing praises for this mandolin for a bit. Ever since I bought it, it became one of the most-used kitchen tools. It’s a time saving, make every dish pretty, a fun tool to have. You can slice potatoes to the desired thickness in less than 2 minutes. Almost everything that needs to be sliced can go through this mandoline. Your dishes will always look fancy as though you are a professional chef and have been slicing fruits and vegetables all your life. This specific model by Benriner is absolutely a winner. I tried a couple of other brands, and this one stands out from the rest. I’ve been using mine for more than two years, and it is still sharp as brand new. I highly recommend this specific mandoline. You will see it pretty often in the “Products I used” section below the post.

Last but not least is a lemon. Don’t skip on lemon in this recipe. It brings such a light aroma to the whole dish, and suddenly you have an Italian roasted chicken smell in your kitchen. Not only it smells delicious, but it tastes even better. The gentle lemon sourness on the potatoes and lemon aroma make regular potatoes taste completely different.

As you can see the ingredients are very simple, and the process is even simpler.

When you are tired, don’t have a lot of time to spend in the kitchen or simply want a little spare time for yourself, consider making this roasted chicken legs with lemon and potatoes for a dinner. Just find 10 minutes to prep it, throw it in the oven and while it’s cooking enjoy your free time. In 45 minutes you will be glad you made a right choice for today’s dinner.

Roasted Chicken Legs Tips and Tricks:

• To make chicken juicier loose the skin slightly with your fingers and put a few small pieces of cold unsalted butter. The chicken will be much tastier and juicier with this trick.
• To make crispy golden-brown skin at the end of the cooking put the tray under the broiler for a couple of minutes. Keep a close eye on it. You want a golden-brown skin, not charcoal.
• For crispier potatoes don’t overlap them too much.
• For exact same potato slices (and many other uses) use this mandoline. Quick, effortless, precise slices.

Yields: 2-4 Servings

Roasted chicken legs with lemon and potatoes

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients:

• 2-3 medium russet potatoes
• 1 lemon, thinly sliced
• 3-5 garlic cloves
• a handful of thyme
• 4 chicken legs (or bone-in, skin on chicken thighs)
• 3 tbsp. cold unsalted butter
• olive oil
• salt and pepper

Instructions:

1. Pre-heat oven to 400 F.

2. Lightly grease a baking sheet with olive oil or unsalted butter.

3. Using a mandolin or a knife, slice unpeeled potatoes into approximately 1/8-inch rounds. Place the potatoes on the baking sheet not overcrowding them too much. Season with salt and pepper.

4. Cut lemons into thin rounds. Peel the garlic and smash it with the knife lightly. Scatter the lemon slices, the garlic cloves and some thyme over the potatoes.

5. Wash and pat dry the chicken legs. Slightly loose the skin, season the inside lightly with salt and pepper and place cold unsalted butter under the skin. Generously salt and pepper both sides of the chicken legs. Place over the potatoes.

6. Roast in the middle of the oven for 40 minutes or until chicken is done. For golden brown and crispy skin place the tray under the broiler for a couple of minutes.

Nutrition

Calories

593 cal

Fat

52 g

Carbs

11 g

Protein

21 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

12

https://thepuretaste.com/roasted-chicken-legs-lemon-potatoes/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan