{"id":548,"date":"2026-04-13T19:29:17","date_gmt":"2026-04-13T19:29:17","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=548"},"modified":"2026-04-13T19:29:21","modified_gmt":"2026-04-13T19:29:21","slug":"bbq-chicken","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/bbq-chicken\/","title":{"rendered":"BBQ Chicken in Endive"},"content":{"rendered":"
\"BBQ<\/figure>\n\n\n

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.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

Balancing BBQ<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Duck Pond Pinot Noir<\/a>

General Pairing: Pinot Noir, medium bodied red blend

Full Party Menu<\/a><\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
BBQ sauce
<\/strong>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.<\/p>\n\n\n\n
Endives<\/strong>
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).<\/p>\n\n\n\n
Equipment<\/h2>\n\n\n\n
Instant Pot \/ Pressure Cooker
<\/strong>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.<\/p>\n\n\n\n
Stand Mixer<\/strong>
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.<\/p>\n\n\n\n
Planning the dish<\/h2>\n\n\n\n
Once the chicken is prepared, the rest of this BBQ chicken appetizer comes together in minutes.<\/p>\n\n\n\n
Timing the Elements<\/h2>\n\n\n\n
2+ Days Prior<\/strong>: Slow cook or pressure cook chicken and shred.<\/p>\n\n\n\n
1 Day Prior<\/strong>: Defrost shredded chicken<\/p>\n\n\n\n
Early Day of<\/strong>: Prep endives and toppers<\/p>\n\n\n\n
30 min to Serve<\/strong>: Mix shredded chicken with BBQ sauce on low heat (so sauce does not burn). Can be stove top (stir often) or microwave.<\/p>\n\n\n\n
15 min to Serve<\/strong>: Plate endive (single or on tray). Spoon in BBQ mixture and top with cheese<\/p>\n\n\n\n
Serve<\/strong>: Finish with garnished and any sauces.<\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
Working with smaller endive leaves, these are fairly easy finger foods that can be lined up on a tray.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
See plating supply ideas on the Resources page<\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
BBQ Sauce Choice
<\/strong>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.<\/p>\n\n\n\n
Spice Additives
<\/strong>Cinnamon, clove, nutmeg and other deep spices can add extra layers of flavor to enhance the aroma and hopefully pairing.<\/p>\n\n\n\n
Recipe<\/h2>\n\n\n
<\/div>
\n    
\"BBQ<\/div>\n<\/div>\n
BBQ Chicken in Endive<\/h2>\n
<\/div>\n\n
<\/div>\n
Smoky BBQ chicken cradled in an endive leaf with cheese and green onions makes a great appetizer. <\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t\n\t\n    \n<\/div>\n
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<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> 
<\/div><\/div>\n
Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 9 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
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\n    \t\n\t\t\n    <\/div>\n    
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Equipment
<\/div><\/h3>
<\/div>
  • Pressure Cooker (fastest method, can also use slow cooker)<\/span><\/div><\/li><\/ul><\/div>\n
    Ingredients
    <\/div>  <\/h3>
    Pulled Chicken<\/h4>
    • 4<\/span> pounds<\/span> 4 pounds chicken thighs<\/span> skinless, boneless <\/span><\/li>
    • 1<\/span> tbsp<\/span> sea salt<\/span><\/li>
    • 1<\/span> large onion<\/span> chopped<\/span><\/li>
    • 1<\/span> tsp<\/span> ground black pepper<\/span><\/li>
    • 1<\/span> tbsp<\/span> smoked paprika<\/span><\/li>
    • 1<\/span> cup<\/span> chicken stock<\/span><\/li><\/ul><\/div>
      Endive & Garnish<\/h4>
      • 30<\/span> leaves<\/span>  endive<\/span> any color<\/span><\/li>
      • 32<\/span> oz<\/span> BBQ Sauce<\/span> sweet, smoky flavoring preferred<\/span><\/li>
      • 4<\/span> oz<\/span> sharp cheddar cheese<\/span> finely shredded<\/span><\/li>
      • 1<\/span> cup<\/span> green onions, chopped<\/span> about 6<\/span><\/li>
      • 1<\/span> tsp<\/span> ground cinnamon<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n
        Instructions
        <\/div> <\/h3>
        Pulled Chicken – Pressure Cooker <\/h4>
        • Pat chicken thighs with paper towel to dry. Cut off any cartilage or grizzly bits.<\/span><\/div><\/li>
        • Sprinkle salt and smoked paprika over chicken coating all sides.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Place chopped onion on top of chicken.<\/span><\/div><\/li>
        • 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)<\/span><\/div><\/li>
        • Let the pressure cooker  naturally release for at least 15 minutes (you can then manually release any steam before opening).<\/span><\/div><\/li>
        • Pull out chicken from liquid and onions. Shred the chicken using  a stand mixer with paddle attachment. <\/span><\/div><\/li>
        • 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\u00a0 3-4 months.<\/span><\/div><\/li><\/ul><\/div>
          Assembly<\/h4>
          • Make sure your chicken is defrosted (if previously frozen). <\/span><\/div><\/li>
          • Wash and dry the endive. Carefully pull the leaves off the head one by one, discarding any that are wilted or discolored.\u00a0 Set them with the concave side up on a tray or sheet pan to enable you to quickly fill.<\/span><\/div><\/li>
          • Prepare the shredded cheese and green onion to have ready for assembly.<\/span><\/div><\/li>
          • Warm up the BBQ sauce and add cinnamon (optional.) Heat until fragrant and well blended.<\/span><\/div><\/li>
          • Add chicken to BBQ sauce, allowing to bubble and heat thoroughly to 160 degrees\u00a0Once chicken has reached temp, allow to cool for at least 5 minutes.<\/span><\/div><\/li>
          • Spoon 1 tablespoon of BBQ chicken into endive leaf. Top immediately with cheese.<\/span><\/div><\/li>
          • Once endives are set up, generously garnish with chopped onion to serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
            Notes
            <\/div><\/h3>
            Slow Cooker Shredded Chicken<\/strong><\/span>
            <\/div>\nYou can use a slow cooker for make the shredded chicken instead of an Instant Pot.\u00a0 All the same ingredients and prep apply.<\/span>
            <\/div>\nCooked chicken in the slow cooker on high for 3 hours or low for 6 hours.\u00a0 Chicken thighs are very forgiving, so err on the side of longer cooking and check to make sure temp has reach 160 degrees prior to shredding.<\/span><\/div><\/div>\n\n
            <\/div>\n
            <\/div><\/path><\/g><\/g><\/svg><\/span> 
            <\/div><\/div>\n
            Keyword <\/span>bbq, chicken, endive, Gluten-free<\/span><\/div><\/div>\n
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