Jalapeno Cheddar Grits and BBQ Chicken (Again)

September 20, 2011

Once again, I was reminded that I live in a house nearly full of seafood-haters. My only shrimpy partner wasn’t home for dinner this night so I gave up on the shrimp and grits I was craving and made chicken instead.  Again. Sigh.  Still, it was a really big hit, even making me almost forget my shrimp obsession.

The Chicken:

  • Boneless Chicken Breasts, 1.5 to 2 pounds
  • Bacon, 6 to 8  strips
  • Thyme Sprigs, 3 or 4 (or a teaspoon or two of dried thyme)
  • Bay Leaves, 2
  • Chicken  Bouillon or Stock, 1 1/2 cups
  • Worcestershire Sauce, 1/4 cup or so
  • BBQ Sauce, 1/2 cup or more

The Grits:

  • Stone Ground Grits (no instant allowed!), 1 1/2 cups
  • Chicken Bouillon or Stock, 7 cups
  • Jalapeno Peppers, 2 or 3
  • Cheddar Cheese, 1  1/2 cups, grated
  • Butter, 2 tablespoons
  • Half and Half, 1/3 cup or so

Rinse and halve the peppers and put them on a baking sheet, cut side down.  I left a few seeds but it’s your call.  Put them under the broiler for just a few minutes, until the skin starts to blacken.  Take them out and let them sit until they’re cool enough to handle.

Meanwhile, cut the chicken into chunks.

Scissors, an easy way to dice bacon.

In a large skillet, cook  up the bacon over medium heat to medium-high heat, until it starts to get nice and brown.  Ignore that stray piece of chicken that fell into the pan.

Add the chicken to the pan. The bacon grease will provide  just enough fat for browning.  Add the bay leaves and thyme.  Cook, stirring every now and then, until the chicken is browned. This is also a good time to get the stock started for the grits.

Add the bouillon and let it come to a nice, low simmer.  Cook, uncovered, until the chicken is cooked through, about 15 to 20 minutes.

While the chicken is doing it’s own thing, it’s time to cook the grits. Once the stock is boiling, slowly whisk in the grits. Reduce the heat to medium-low and continue to whisk  until it’s lump-free.   Reduce the heat even more and let them cook for another ten minutes or so, stirring occasionally.  Remove the charred skin from the roasted peppers and mince them.

By the time the chicken is done, the broth will be reduced quite a bit. Remove the spent thyme and bay leaves then stir in the Worcestershire sauce.

Add your favorite BBQ sauce, enough to lightly coat the chicken.  Stir it all together and cook for just another minute or two.

Remove from heat, dump it all into a serving dish and set it aside for now as we finish up the grits.

Remove the grits from the heat and stir in the cheese, butter and peppers.

Add a little milk or half and half and stir it all together until it’s smooth.

Pile the chicken onto a big mound of grits and enjoy!

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{ 1 comment… read it below or add one }

1 Arturo September 20, 2011 at 6:41 pm

Yikes!! That look scrumptious!! A blog after my own taste! I’ll subscribe! thanks for visiting my Boca Chica style deep fried fish! It brought me back to this deliciously beautiful blog!


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