Zesty leftover BBQ chicken doesn’t have to be boring! We’ve rounded up 22 creative, easy recipes to turn last night’s grill-out into exciting new meals. From quick weeknight dinners to cozy comfort food, these ideas will make you look at leftovers in a whole new way. Get ready to be inspired and keep reading for delicious solutions that are anything but ordinary.
BBQ Chicken Quesadillas
Dinner just got a whole lot easier with these BBQ chicken quesadillas. You get that smoky-sweet flavor in a crispy tortilla package, and they come together in minutes when you’re craving something tasty but don’t want a fuss. It’s the perfect quick meal for busy weeknights or game day snacking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken breast – 1 lb
– BBQ sauce – ½ cup
– Large flour tortillas – 4
– Shredded cheddar cheese – 2 cups
– Vegetable oil – 1 tbsp
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Cook the 1 lb chicken breast for 6-8 minutes per side until it reaches an internal temperature of 165°F, then transfer it to a cutting board. Tip: Let the chicken rest for 5 minutes before shredding to keep it juicy.
3. Shred the cooked chicken into bite-sized pieces using two forks.
4. In a medium bowl, combine the shredded chicken with ½ cup of BBQ sauce until evenly coated.
5. Place one large flour tortilla in a clean skillet over medium heat.
6. Sprinkle ½ cup of shredded cheddar cheese evenly over half of the tortilla.
7. Spread one-quarter of the BBQ chicken mixture over the cheese.
8. Top the chicken with another ½ cup of shredded cheddar cheese.
9. Fold the empty half of the tortilla over the filling and press down gently with a spatula.
10. Cook the quesadilla for 2-3 minutes until the bottom is golden brown and crispy. Tip: Don’t move it too early—let it crisp up properly.
11. Carefully flip the quesadilla using the spatula and cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
12. Transfer the cooked quesadilla to a plate and repeat steps 5-11 with the remaining tortillas, chicken, and cheese. Tip: Keep cooked quesadillas warm in a 200°F oven while you finish the batch.
13. Let each quesadilla cool for 1-2 minutes before slicing into wedges with a sharp knife or pizza cutter.
You’ll love the gooey cheese and tender chicken wrapped in that crispy tortilla—it’s a flavor combo that’s hard to beat. Try serving these with extra BBQ sauce for dipping or a simple side salad to round out the meal.
Smoky BBQ Chicken Pizza
Ever crave that perfect combo of smoky, sweet, and savory? You’re in luck. This smoky BBQ chicken pizza brings all those flavors together in a crispy, cheesy package that’s totally doable at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– BBQ sauce – ½ cup
– Cooked shredded chicken – 2 cups
– Red onion – ½, thinly sliced
– Shredded mozzarella cheese – 2 cups
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Spread the BBQ sauce evenly over the dough, leaving a ½-inch border around the edges.
4. Top the sauce with the shredded chicken in an even layer.
5. Scatter the sliced red onion over the chicken.
6. Sprinkle the shredded mozzarella cheese evenly over the entire pizza.
7. Carefully transfer the pizza to the preheated stone or baking sheet.
8. Bake the pizza at 475°F for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
9. Remove the pizza from the oven and let it cool on a wire rack for 5 minutes.
10. Sprinkle the chopped fresh cilantro over the top before slicing.
For the best crispy crust, make sure your oven and stone are fully preheated. Letting the pizza cool briefly helps the cheese set so it doesn’t slide off when you cut it. Fresh cilantro adds a bright, herby finish that balances the smoky BBQ flavor perfectly.
Leftover BBQ Chicken Tacos
Vegging out after a big BBQ? You’ve probably got leftover chicken hanging around. Let’s turn it into the easiest, most satisfying weeknight dinner: BBQ chicken tacos.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Cooked BBQ chicken – 2 cups, shredded
– Corn tortillas – 8
– Shredded cheddar cheese – 1 cup
– Sour cream – ½ cup
– Lime – 1
– Vegetable oil – 1 tbsp
– Salt – ¼ tsp
Instructions
1. Shred 2 cups of leftover BBQ chicken with two forks, discarding any bones or skin.
2. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat (about 350°F).
3. Warm the corn tortillas one at a time in the skillet for 15-20 seconds per side until pliable, stacking them on a plate covered with a clean kitchen towel to keep them soft.
4. Add the shredded chicken to the same skillet and cook for 3-4 minutes, stirring occasionally, until heated through and slightly crispy at the edges.
5. Sprinkle ¼ tsp of salt over the chicken and stir to combine.
6. Assemble the tacos by placing a spoonful of warm chicken onto each tortilla.
7. Top each taco with shredded cheddar cheese while the chicken is hot so it melts slightly.
8. Add a dollop of sour cream on top of the cheese.
9. Cut the lime in half and squeeze fresh lime juice over each taco just before serving.
Zesty lime juice cuts through the rich BBQ sauce, while the warm, slightly crispy chicken contrasts with the cool, creamy toppings. For a fun twist, try serving these open-faced on a platter with extra lime wedges for squeezing.
Grilled BBQ Chicken Salad
Nothing beats a hearty salad that feels like a full meal. You get smoky grilled chicken, tangy BBQ sauce, and crisp veggies all in one bowl. It’s perfect for summer cookouts or a quick weeknight dinner that everyone will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breasts – 1 lb
– BBQ sauce – ½ cup
– Romaine lettuce – 1 head
– Cherry tomatoes – 1 cup
– Red onion – ½
– Avocado – 1
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your grill to medium-high heat (about 400°F).
2. Pat the chicken breasts dry with paper towels to help them sear better.
3. Brush the chicken with olive oil and season both sides with salt and black pepper.
4. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. Brush the chicken with BBQ sauce during the last 2 minutes of cooking to caramelize it without burning.
6. Remove the chicken from the grill and let it rest for 5 minutes to keep it juicy.
7. While the chicken rests, chop the romaine lettuce into bite-sized pieces and place in a large bowl.
8. Halve the cherry tomatoes, thinly slice the red onion, and dice the avocado, adding them to the bowl.
9. Slice the rested chicken against the grain into strips for tenderness.
10. Toss the chicken strips with the remaining BBQ sauce in a separate bowl to coat evenly.
11. Add the sauced chicken to the salad bowl and gently toss everything together.
12. Serve immediately while the chicken is still warm.
Keep in mind that the warm chicken slightly wilts the lettuce for a nice contrast with the crunchy veggies. The smoky BBQ flavor pairs perfectly with the creamy avocado and sharp red onion. Try serving it in tortilla bowls or topping it with crispy tortilla strips for extra texture.
BBQ Chicken and Black Bean Nachos
Tired of the same old snack? These BBQ chicken and black bean nachos are the perfect game-day treat or easy weeknight dinner. You’ll love how the smoky chicken, creamy beans, and melty cheese come together in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Tortilla chips – 1 bag (about 12 oz)
– Cooked shredded chicken – 2 cups
– BBQ sauce – ½ cup
– Black beans – 1 can (15 oz), rinsed and drained
– Shredded cheddar cheese – 2 cups
– Sour cream – ½ cup
– Green onions – 2, sliced
– Jalapeño – 1, sliced (optional)
Instructions
1. Preheat your oven to 375°F.
2. In a medium bowl, combine the shredded chicken and BBQ sauce until evenly coated.
3. Spread half of the tortilla chips in a single layer on a large baking sheet.
4. Sprinkle half of the black beans evenly over the chips.
5. Spoon half of the BBQ chicken mixture over the beans.
6. Sprinkle 1 cup of shredded cheddar cheese over the chicken layer.
7. Repeat steps 3–6 with the remaining chips, beans, chicken, and cheese to create a second layer.
8. Bake the nachos in the preheated oven for 15–20 minutes, or until the cheese is fully melted and bubbly. Tip: For extra crispiness, bake on the middle rack.
9. While the nachos bake, slice the green onions and jalapeño (if using).
10. Remove the nachos from the oven and let them cool for 2–3 minutes. Tip: This prevents the toppings from sliding off when you serve them.
11. Dollop the sour cream over the top of the nachos.
12. Garnish with the sliced green onions and jalapeño (if using). Tip: For a fresh twist, add a squeeze of lime juice just before serving.
13. Serve immediately.
Perfectly gooey cheese holds everything together, while the BBQ sauce adds a sweet and tangy kick that balances the creamy beans. Try serving these straight from the baking sheet for a fun, shareable centerpiece, or layer them individually for a neater presentation.
Spicy BBQ Chicken Sandwiches
Venturing into the world of backyard barbecue just got easier with these sandwiches. They’re packed with smoky, spicy flavor and come together with minimal fuss, perfect for a quick weeknight dinner or a casual weekend gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– BBQ sauce – ¾ cup
– Hot sauce – 1 tbsp
– Hamburger buns – 4
– Coleslaw mix – 2 cups
– Mayonnaise – ¼ cup
– Apple cider vinegar – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Preheat your grill or a grill pan to medium-high heat (about 400°F).
2. Pat the boneless, skinless chicken breasts dry with paper towels, then season both sides evenly with the salt and black pepper.
3. Brush the grill grates lightly with the vegetable oil to prevent sticking.
4. Place the chicken breasts on the grill and cook for 6–7 minutes per side, until the internal temperature reaches 165°F when checked with a meat thermometer.
5. While the chicken cooks, whisk together the mayonnaise and apple cider vinegar in a medium bowl until smooth.
6. Add the coleslaw mix to the bowl and toss until it’s evenly coated with the dressing; set aside.
7. In a small bowl, combine the BBQ sauce and hot sauce, stirring well.
8. Once the chicken is cooked, transfer it to a cutting board and let it rest for 3 minutes to keep it juicy.
9. Slice the chicken breasts thinly against the grain.
10. Toss the sliced chicken in the spicy BBQ sauce mixture until fully coated.
11. Toast the hamburger buns on the grill for about 1 minute per side, until lightly golden.
12. Assemble each sandwich by placing a generous portion of the saucy chicken on the bottom bun, then topping it with a scoop of the coleslaw.
13. Serve immediately.
Get ready for a satisfying crunch from the slaw against the tender, saucy chicken. The heat from the hot sauce builds slowly, making these sandwiches addictive—try piling on extra pickles or serving them with sweet potato fries for a fun twist.
Cheesy BBQ Chicken Pasta Bake
Sometimes you just need that perfect comfort food mashup, and this cheesy BBQ chicken pasta bake totally hits the spot. It’s a crowd-pleaser that’s easy to throw together on a busy weeknight, combining smoky barbecue flavor with gooey cheese and tender pasta in one satisfying dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rotini pasta – 12 oz
– Boneless, skinless chicken breasts – 1 lb
– BBQ sauce – 1 cup
– Shredded cheddar cheese – 2 cups
– Sour cream – ½ cup
– Chicken broth – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While the pasta cooks, dice the chicken breasts into 1-inch cubes.
5. Heat the olive oil in a large skillet over medium-high heat for 1 minute.
6. Add the diced chicken to the hot skillet in a single layer.
7. Season the chicken with the salt and black pepper.
8. Cook the chicken for 6-8 minutes, stirring occasionally, until it is no longer pink inside and reaches 165°F on a meat thermometer.
9. Drain the cooked pasta and return it to the pot.
10. Add the cooked chicken, BBQ sauce, sour cream, and chicken broth to the pot with the pasta.
11. Stir everything together until the pasta is evenly coated.
12. Transfer the pasta mixture to a 9×13 inch baking dish.
13. Sprinkle the shredded cheddar cheese evenly over the top.
14. Bake in the preheated oven for 20 minutes, or until the cheese is completely melted and bubbly around the edges.
15. Let the bake rest for 5 minutes after removing it from the oven before serving.
What you get is a wonderfully creamy and smoky pasta with a golden, cheesy crust that’s irresistible. The BBQ sauce caramelizes slightly in the oven, adding a touch of sweetness that balances the tangy sour cream. Try serving it with a simple green salad or some garlic bread to soak up every last bit of the sauce.
BBQ Chicken Stuffed Bell Peppers
Finally, a dinner that’s both easy and packed with flavor. You’ll love these BBQ chicken stuffed bell peppers—they’re a fun twist on classic stuffed peppers and perfect for a busy weeknight. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bell peppers – 4 large
– Cooked shredded chicken – 2 cups
– BBQ sauce – 1 cup
– Cooked rice – 1 cup
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the shredded chicken, BBQ sauce, cooked rice, and salt.
4. Tip: Use leftover rotisserie chicken to save time—it adds great flavor!
5. Stuff each bell pepper evenly with the chicken mixture.
6. Place the stuffed peppers upright in a baking dish.
7. Drizzle the olive oil over the tops of the peppers.
8. Bake the peppers in the preheated oven for 25 minutes.
9. Tip: Check the peppers at 20 minutes—they should be tender but still hold their shape.
10. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese evenly over each pepper.
11. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
12. Tip: For extra crispiness, broil for 1–2 minutes at the end, watching closely to prevent burning.
13. Let the peppers cool for 5 minutes before serving.
And there you have it—these peppers are smoky, slightly sweet from the BBQ sauce, and wonderfully hearty. The bell peppers soften just enough to be tender without losing their crunch, making every bite satisfying. Try serving them with a simple side salad or extra BBQ sauce for dipping to really make the meal pop!
Sizzling BBQ Chicken Stew
Just imagine coming home to a pot of something that smells like a summer barbecue but warms you up like a cozy blanket. You’ll love this Sizzling BBQ Chicken Stew—it’s the perfect mash-up of smoky, sweet, and hearty flavors that comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 large, diced
– Garlic – 3 cloves, minced
– BBQ sauce – 1 cup
– Chicken broth – 2 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides evenly with the salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs to the pot in a single layer and cook for 5–6 minutes per side until deeply browned and crisp. Remove the chicken to a plate and set aside.
4. Reduce the heat to medium and add the diced onion to the pot. Cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Pour in the BBQ sauce, chicken broth, and canned diced tomatoes with their juices. Stir well to combine and scrape up any browned bits from the bottom of the pot.
7. Return the browned chicken thighs to the pot, nestling them into the liquid. Bring the stew to a gentle boil.
8. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes.
9. After 30 minutes, uncover the pot and use two forks to shred the chicken directly in the stew until it’s in bite-sized pieces.
10. Let the stew simmer uncovered for an additional 5 minutes to thicken slightly. Check that the internal temperature of the chicken reaches 165°F with an instant-read thermometer.
11. Remove the pot from the heat. Carefully ladle the stew into bowls. Comes out with tender, pull-apart chicken in a rich, smoky sauce that clings to every bite. Try serving it over a mound of creamy mashed potatoes or with a side of crusty bread for dipping—it’s comfort food that feels like a backyard cookout in a bowl.
BBQ Chicken and Corn Chowder
Ready for a cozy bowl that’s packed with smoky, savory flavor? This BBQ chicken and corn chowder is the ultimate comfort food for chilly nights. You’ll love how easy it is to throw together with just a handful of ingredients.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Chicken breast – 1 lb, cubed
– BBQ sauce – ½ cup
– Corn kernels – 2 cups
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast and cook for 6–8 minutes, stirring occasionally, until no longer pink inside.
5. Stir in ½ cup BBQ sauce and cook for 2 minutes to coat the chicken.
6. Add 2 cups corn kernels and 4 cups chicken broth, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 10 minutes.
8. Stir in 1 cup heavy cream, ½ tsp salt, and ¼ tsp black pepper.
9. Simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened.
10. Remove from heat and let sit for 2 minutes before serving.
With its creamy texture and smoky BBQ kick, this chowder is pure comfort in a bowl. The corn adds a sweet crunch that balances the savory chicken perfectly. Try topping it with shredded cheddar or crumbled bacon for an extra indulgent twist.
Honey BBQ Chicken Sliders
Ready for a game-day favorite that’s ridiculously easy to throw together? These honey BBQ chicken sliders are the perfect mix of sweet, smoky, and savory—ideal for feeding a crowd without any fuss. You’ll love how the tangy sauce caramelizes into sticky, finger-licking goodness.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– BBQ sauce – ½ cup
– Honey – ¼ cup
– Slider buns – 12
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.
2. Place the chicken breasts on the prepared baking sheet and season evenly with the salt.
3. Bake the chicken for 20 minutes, or until it reaches an internal temperature of 165°F when checked with a meat thermometer.
4. Remove the chicken from the oven and let it rest for 5 minutes to keep it juicy before shredding.
5. Use two forks to shred the chicken into bite-sized pieces directly on the baking sheet.
6. In a small bowl, whisk together the BBQ sauce and honey until fully combined.
7. Pour the honey BBQ sauce over the shredded chicken and toss to coat every piece evenly.
8. Return the sauced chicken to the oven and bake for an additional 5 minutes, until the sauce is bubbly and slightly thickened.
9. While the chicken bakes, split the slider buns and arrange them on a serving platter.
10. Spoon the hot honey BBQ chicken onto the bottom halves of the buns, then top with the bun tops.
Just out of the oven, these sliders boast tender, saucy chicken with a sticky-sweet glaze that clings to every nook. The soft buns soak up the extra sauce, making each bite a messy, delicious delight—try stacking them with a crisp pickle slice for a crunchy contrast.
BBQ Chicken and Pineapple Flatbread
Nothing beats a quick, crowd-pleasing flatbread when you’re craving something savory and sweet. This BBQ chicken and pineapple version comes together fast with minimal ingredients, delivering that perfect smoky-sweet combo you love. You’ll have dinner on the table in no time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pre-made flatbread or naan – 2 pieces
– Cooked shredded chicken – 1 cup
– BBQ sauce – ½ cup
– Shredded mozzarella cheese – 1 cup
– Canned pineapple chunks, drained – ½ cup
– Fresh cilantro, chopped – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the flatbreads on the prepared baking sheet.
3. Spread ¼ cup of BBQ sauce evenly over each flatbread, leaving a small border around the edges.
4. Divide the shredded chicken evenly between the flatbreads, scattering it over the sauce.
5. Sprinkle ½ cup of mozzarella cheese over each flatbread.
6. Top each flatbread evenly with the pineapple chunks.
7. Bake in the preheated oven for 12–15 minutes, or until the cheese is fully melted and bubbly and the edges of the flatbread are golden brown.
8. Remove the flatbreads from the oven and let them cool on the baking sheet for 2 minutes to set.
9. Drizzle the remaining BBQ sauce over the top of each flatbread.
10. Sprinkle the chopped cilantro evenly over the flatbreads.
11. Slice each flatbread into quarters and serve immediately.
Bubbly cheese and caramelized pineapple create a fantastic gooey texture against the crispy flatbread base. The smoky BBQ sauce balances the sweet pineapple perfectly, making each bite irresistible. Try serving it with a simple side salad for a complete meal, or cut it into smaller pieces for a great game-day appetizer.
Conclusion
Fabulous! These 22 creative recipes transform leftover BBQ chicken into exciting new meals, saving you time and reducing food waste. We hope you’ve found some inspiration for your kitchen. Give a recipe a try, and let us know which one becomes your favorite in the comments below. If you loved this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
