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BBQ Chicken in Endive recipe

BBQ Chicken in Endive

Smoky BBQ chicken cradled in an endive leaf with cheese and green onions makes a great appetizer.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 9 minutes
Servings: 30 pieces
Course: Appetizer
Ingredients Equipment Method Notes

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

Equipment

  • Pressure Cooker (fastest method, can also use slow cooker)

Method
 

Pulled Chicken - Pressure Cooker
  1. Pat chicken thighs with paper towel to dry. Cut off any cartilage or grizzly bits.
  2. Sprinkle salt and smoked paprika over chicken coating all sides.
  3. 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.
  4. Place chopped onion on top of chicken.
  5. 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)
  6. Let the pressure cooker naturally release for at least 15 minutes (you can then manually release any steam before opening).
  7. Pull out chicken from liquid and onions. Shred the chicken using a stand mixer with paddle attachment.
  8. 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
  1. Make sure your chicken is defrosted (if previously frozen).
  2. 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.
  3. Prepare the shredded cheese and green onion to have ready for assembly.
  4. Warm up the BBQ sauce and add cinnamon (optional.) Heat until fragrant and well blended.
  5. 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.
  6. Spoon 1 tablespoon of BBQ chicken into endive leaf. Top immediately with cheese.
  7. Once endives are set up, generously garnish with chopped onion to serve.

Notes

Slow Cooker Shredded Chicken
You can use a slow cooker for make the shredded chicken instead of an Instant Pot.  All the same ingredients and prep apply.
Cooked chicken in the slow cooker on high for 3 hours or low for 6 hours.  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.