I feel like I’ve been away from here for a while…a LONG while. The last few weeks have been hectic. Ryan and I went on vacation for a week to Rapid City, SD to visit friends who live there. We had a blast, drove a lot (18 hours just to get there and back, plus more driving to get to attractions and state parks), and have been trying to play catch-up since we returned. Like most people, I need a vacation after my vacation! Below is a picture from our lantern tour in Jewel Cave. So much fun!
Since life’s been so crazy lately, it’s nice to prepare meals that don’t take me much time. The BBQ Chicken Braid is just that. You can prepare it with either frozen or homemade dough, and once you start putting the braid together, the work will fly by. Another great thing about this recipe is that you can switch it up to use whatever ingredients you want on it. You could do buffalo chicken/bleu cheese, ham and pineapple, taco meat, veggie, etc. The possibilities definitely don’t stop at bbq chicken!
I found the recipe at Mel’s Kitchen Cafe. If you’re looking for recipes that are easy, delicious, and family favorites, you need to check out this blog! Mel has so many wonderful recipes Ryan and I have tried and absolutely love.
BBQ Chicken Braid
*Makes two braids -we always cut both the braid and french bread roll recipes in half to make just one*
1 recipe of Mel’s french bread rolls, OR a frozen bread loaf, thawed
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 c. bbq sauce
1 c. shredded mozzarella cheese
1 c. shredded sharp cheddar cheese
*Depending on your preference, you may want to use more/less of the onions, bbq sauce, and cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. If you made a half-recipe, omit this step. Lightly cover one portion and set aside. Roll the other portion into an 11 x 17-inch rectangle ( I roll mine directly on a non-stick cookie sheet).
Using a pizza cutter or knife, cut 1-inch strips in towards the center, starting on the long sides.
There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the bbq sauce down the center strip. Top with the chicken, onions, and cheese. I also topped with more bbq sauce.
Fold the strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Don’t worry if this part it’s perfect. As you can see, mine is far from perfect! Pinch or twist to seal.
If your braid isn’t already on a cookie sheet, transfer dough to a cookie sheet. Let the braid rest 15 minutes. While it is resting, follow the same steps above for the second portion of the dough if you are making two braids. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from the oven and bake the second braid.
Let the braid rest for 5 minutes. Cut braid into sections using a serrated knife. (Sorry for the below picture. It’s not the best representation of the BBQ Chicken braid. I had to snap a photo quick before Ryan snagged a few of the pieces!)