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Leftover Rotisserie Chicken Recipes — 5 BBQ Dinners - Easy, Flavor-Packed Meals

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 3–4 cups shredded rotisserie chicken
  • BBQ sauces: 1 bottle classic, plus optional honey, spicy, or mustard-style
  • Bread and starches: Slider buns or brioche, flour tortillas, corn tortillas, cooked rice, cornbread or polenta (store-bought is fine)
  • Cheese: Shredded cheddar, Monterey Jack, or pepper jack
  • Produce: Red onion, green onions, coleslaw mix or cabbage, bell peppers, jalapeño (optional), garlic, lime
  • Canned goods: Black beans, fire-roasted corn (or frozen), diced tomatoes (optional)
  • Pantry items: Olive oil, butter, apple cider vinegar, brown sugar or honey, soy sauce, hot sauce, mayonnaise
  • Spices: Smoked paprika, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper
  • Toppings & extras: Pickles, cilantro, sour cream or Greek yogurt, sliced avocado

Method
 

  1. Warm 2 cups shredded chicken in a skillet with 1/2 cup BBQ sauce and a splash of water. Simmer 3–4 minutes until glossy.
  2. Stir together 2 cups coleslaw mix, 2 tablespoons mayo, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and a pinch of salt and pepper.
  3. Toast slider buns with a light swipe of butter until golden.
  4. Build sliders: chicken, slaw, and pickles for crunch. Serve warm.
  5. Toss 2 cups chicken with 1/3 cup BBQ sauce, 1/2 teaspoon chili powder, and a squeeze of lime.
  6. Heat a large skillet over medium. Add a tortilla, sprinkle 1/2 cup shredded cheese, add chicken, and top with more cheese and a second tortilla.
  7. Cook 2–3 minutes per side until crisp and melty. Repeat with remaining tortillas.
  8. Slice and serve with sour cream, chopped green onions, and hot sauce.
  9. Microwave 4 medium sweet potatoes until tender (7–10 minutes, turning halfway), or bake at 400°F until soft.
  10. Mix 2 cups chicken with 1/3–1/2 cup BBQ sauce and 1/2 cup black beans.
  11. Split sweet potatoes, fluff with a fork, and season with salt, pepper, and a little butter.
  12. Top with the BBQ chicken mixture, corn, and a sprinkle of cheese. Warm in the oven for 5 minutes if you like it extra melty. Finish with cilantro and lime.
  13. Start with warm rice or quinoa in bowls.
  14. Sauté diced bell pepper and red onion in olive oil with a pinch of salt until tender and lightly charred.
  15. Toss 2 cups chicken with 1/3 cup BBQ sauce and 1 teaspoon soy sauce for umami.
  16. Assemble: grains, veggies, chicken, black beans, and corn. Add avocado, a dollop of Greek yogurt, and a drizzle of BBQ sauce. Sprinkle with smoked paprika.
  17. Warm corn tortillas in a dry skillet.
  18. Mix 2 cups chicken with 1/4 cup mustard-based BBQ sauce, 1 teaspoon apple cider vinegar, and a pinch of cumin.
  19. Top tortillas with chicken, thinly sliced red onion, cilantro, and a squeeze of lime. Add jalapeño for heat.
  20. Serve with a quick side of charred corn tossed with lime and chili powder.