Got chicken? We have rotisserie chicken recipes! Rotisserie chicken is the hero of family dinners on busy weeknights. But, these meals can be so much more than a piece of chicken and a steamed veggie.
Below, you’ll find inventive ways to bring new flavors to your dinner table. From curried chicken flatbreads (that require almost no cooking time!) to loaded curly fries with favorite Greek-inspired toppings, you’ll want to make sure you pick up a rotisserie chicken each time you shop at your local Harris Teeter.
BBQ Chicken Grit Cakes
Serve these with a garden salad for a main meal or bring ‘em out for the appetizer at your next gathering. If you like your barbecue chicken with a little kick, feel free to mix in your favorite hot sauce to the apricot and barbecue sauce mixture.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 1 dozen grit cakes
Preheat the oven to 350 degrees Fahrenheit. Grease the cups of a muffin tin.
In a large sauce pan, warm the milk over medium high heat. Slowly stir in the grits and season with salt and pepper. Reduce the heat to medium and cook, stirring constantly until thickened – about five minutes or so.
Stir in half of the cheese. Allow the mixture to cool for five minutes, the divide the mixture between the 12 cups. You’ll use about 2 tablespoons of grits in each cup. Gently press down on the grits in the center to form a slight indentation.
In a medium bowl, mix the barbecue sauce and apricot preserves. Fold in the chicken. Divide the chicken mixture among the 12 cups.
Bake for 25-30 minutes, or until heated through and the edges of the grit cups are just starting to turn golden.
Remove from heat and top with the remaining cheese and green onions. Allow to cool just a few minutes before removing from the pan. Serve warm.
Curry Chicken Flatbreads
Our Curry Chicken Flatbread introduces the flavors of Indian cuisine in this easy to make, no-bake meal. If your family needs an alternative to taco night, give this meal a try!
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 4 flatbreads
Combine carrots, ginger, vinegar, water, and sugar in a small saucepan. Bring to a simmer, boil for 1 minute, then remove from the heat and let it cool to room temperature. Drain the mixture once cooled.
Combine curry powder, cream cheese, honey and salt to taste in a small bowl. Mix until smooth.
Toast each round of bread in a toaster until golden. Spread the curry cream cheese mixture onto each round. Divide the carrots, chicken, sugar snap peas, cilantro, peanuts and raisins on top of each flatbread.
Chicken and Feta Loaded Curly Fries
Curly fries get the ‘loaded’ treatment in this dish worthy of any occasion – from a weeknight meal to watching the big game! Our Chicken and Feta Loaded Curly Fries will have the whole family cheering for the cook.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Prepare fries according to package directions. If you need to cook them a few extra minutes, do so. You want them crispy!
After you remove the fries from the oven, transfer them immediately to a serving plate. Top with chicken, feta cheese, cherry tomatoes, red onion, and cucumber. Drizzle tzatziki sauce on top and garnish with parsley. Serve immediately.
Mediterranean Chicken and Couscous Grain Bowls
These grain bowls are super adaptable – we’ve whipped them up with popular Mediterranean flavors, but feel free to mix and match these Chicken and Couscous Grain Bowls according to what you have on hand.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Heat the oil in a large sauce pan over medium high heat. Add the couscous and cook for 2-3 minutes stirring constantly, until lightly golden in hue. Add 2 ¼ cups water and bring to a boil. Reduce the heat to a simmer, cover and cook for 14 minutes or until done. Drain and rinse with cold water, then drain again.
In a medium bowl, combine yogurt, buttermilk, vinegar, salt, lemon juice, and 2 Tbsp. chopped dill.
Divide couscous between bowls and top with chicken, cucumber, tomatoes, onion, feta, yogurt dressing and fresh dill.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.