An easy BBQ chicken appetizer layering shredded chicken doused in a rich BBQ sauce cradled in an endive leaf with cheddar cheese and green onion finish. Tanginess of the BBQ and onion offset the velvety depth of a Malbec.
Jump to RecipeBalancing BBQ
Many people love a good BBQ sauce, it is just a matter of finding the right one for your particular wine choice. A sweeter, smokier sauce worked well with the Pinot Noir. I also purposefully created this to be quick to put together, as we had so many dishes to serve.
Wine Pairing
Original Pairing: Duck Pond Pinot Noir
General Pairing: Pinot Noir, medium bodied red blend
Full Party Menu
Special Ingredients
BBQ sauce
I used a bottle of Memphis style BBQ sauce to lean into a sweeter and smokier flavor for the pairing. Keep a keen eye on labels, as many of these sauces use high fructose corn syrup (which I try to avoid). You could go spicier, but I would not go tangier (more vinegar) as that tends to not pair well with red.
Endives
You will want petite endives, not the large ones. You may see them in green or purple. I do not find a difference of flavor (at the BBQ sauce is what you mostly taste).
Equipment
Instant Pot / Pressure Cooker
Using an Instant Pot will be the most efficient way to prepare the shredded chicken in under an hour. However, you can substitute with a slow cooker if you have several hours to give it.
Stand Mixer
While some like to busy themselves with shredding meat with the fork method, I save my strength for all the other items I am cooking. A stand mixer will do a lovely job shredding the chicken while you can do other work.
Planning the dish
Once the chicken is prepared, the rest of this BBQ chicken appetizer comes together in minutes.
Timing the Elements
2+ Days Prior: Slow cook or pressure cook chicken and shred.
1 Day Prior: Defrost shredded chicken
Early Day of: Prep endives and toppers
30 min to Serve: Mix shredded chicken with BBQ sauce on low heat (so sauce does not burn). Can be stove top (stir often) or microwave.
15 min to Serve: Plate endive (single or on tray). Spoon in BBQ mixture and top with cheese
Serve: Finish with garnished and any sauces.
Plating Tips
Working with smaller endive leaves, these are fairly easy finger foods that can be lined up on a tray.
For my wine party, it was individually plated next to Garlic eggplant, as another dish to pair with the same wine. I had some ranch dressing spooned on the side. You could also drizzle it across the top, and then garnish with green onions or chives.
See plating supply ideas on the Resources page
Pairing Alterations
BBQ Sauce Choice
This is the dominant flavor of the dish and the key to pairing with the wine. I leaned toward a sweeter, smokier Memphis version as it paired well. But you could go for a spicier version. Just be careful of how tangy (vinegary) it is, so it does not overwhelm the wine.
Spice Additives
Cinnamon, clove, nutmeg and other deep spices can add extra layers of flavor to enhance the aroma and hopefully pairing.
Recipe
BBQ Chicken in Endive
Equipment
- Pressure Cooker (fastest method, can also use slow cooker)
Ingredients
Pulled Chicken
- 4 pounds 4 pounds chicken thighs skinless, boneless
- 1 tbsp sea salt
- 1 large onion chopped
- 1 tsp ground black pepper
- 1 tbsp smoked paprika
- 1 cup chicken stock
Endive & Garnish
- 30 leaves endive any color
- 32 oz BBQ Sauce sweet, smoky flavoring preferred
- 4 oz sharp cheddar cheese finely shredded
- 1 cup green onions, chopped about 6
- 1 tsp ground cinnamon optional
Instructions
Pulled Chicken – Pressure Cooker
- Pat chicken thighs with paper towel to dry. Cut off any cartilage or grizzly bits.
- Sprinkle salt and smoked paprika over chicken coating all sides.
- Pour 1 cup of stock in the cooker and place chicken in the bottom in an even layer. The liquid will not cover the chicken.
- Place chopped onion on top of chicken.
- Place the lid on the pressure cooker and set to manual mode, high pressure for 12-15 minutes. (If frozen, allow 10 additional minutes). If using slow cooker, see notes below)
- Let the pressure cooker naturally release for at least 15 minutes (you can then manually release any steam before opening).
- Pull out chicken from liquid and onions. Shred the chicken using a stand mixer with paddle attachment.
- If you are not using immediately, allow chicken to cool slightly and store in an air-tight container in refrigerator (for up to 3 days). Once cool, you can move it to the freezer (do not put hot food in you freezer). It will keep in the freezer for 3-4 months.
Assembly
- Make sure your chicken is defrosted (if previously frozen).
- Wash and dry the endive. Carefully pull the leaves off the head one by one, discarding any that are wilted or discolored. Set them with the concave side up on a tray or sheet pan to enable you to quickly fill.
- Prepare the shredded cheese and green onion to have ready for assembly.
- Warm up the BBQ sauce and add cinnamon (optional.) Heat until fragrant and well blended.
- Add chicken to BBQ sauce, allowing to bubble and heat thoroughly to 160 degrees Once chicken has reached temp, allow to cool for at least 5 minutes.
- Spoon 1 tablespoon of BBQ chicken into endive leaf. Top immediately with cheese.
- Once endives are set up, generously garnish with chopped onion to serve.