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Top 7 Barbecue (Rotisserie) Chicken Recipe Ideas for Everyday Meals

Barbecue (Rotisserie) Chicken is one of my favourite pre-cooked store-bought ingredients to cook with when I’m stuck for time.

Barbecue (Rotisserie) Chicken is extremely versatile because it can be used in almost any dish, and once shredded and frozen, it can keep in the freezer for 3-4 months. Not that it lasts that long – I use it on a weekly basis. My only suggestion for choosing the right barbecue chook is to go at least free range or organic if you know where to find it. It’s not because I’m a snob or anything, I just think it’s a more ethical and healthier choice.

To prep bought roasted chicken for use (and freezing): remove skin and set aside. Take all the brown meat off the thighs and drumsticks, and shred with your fingers. Now remove the breast meat and slice into 1/4 inch slices. Divide brown meat and breast meat between sandwich-size freezer bags and freeze. You can keep the carcass, bones and skin to make a lightly flavoured chicken and vegetable stock straight away or freeze them to use later to add extra flavour to soups, sauces and stocks.


This is probably the my most favourite use for barbecue chicken meat. I add about 2 legs worth of meat to a 4 person serving of Laksa, Mushroom Noodle Soup, Straciatella and, of course, Chicken Vegetable Soup.


Defrosted barbecue chicken breast goes oh so well in a grilled chicken and avocado toastie, and is a great filling for lunch sandwiches. My favourite is a Waldorf-inspired filling but when I’m out of turkey, I use chicken instead with the addition of walnuts, celery and mayo. Or a Vietnamese home-made Bahn Mi.


Whether it’s a grilled vegetable salad that needs a little padding, a pesto pasta salad or a an Asian coleslaw, barbecue chicken can be a great addition to these.

Rice + Risottos + Grains

Diced chicken breast goes extremely well in risottos, or even with steamed rice itself, drizzled with some soy sauce for extra flavour. It’s also a great way to boost the flavour and add some protein to fried rice or roasted buckwheat.

Pasta + Pizza

When I make my carbonara, I always add a little chicken to the sauce and use it for a yummy pizza toppings. My favourite? Chicken with avocado, rocket and pesto aioli.


Now, this one may come as a surprise, because most dumplings call for raw mince. But these delicious chicken, goat’s cheese and herbed chanterelle mushrooms dumplings use shredded barbecue chicken meat and are one of Mr Chipconnoisseur’s favourites. And rightly so, they were picked as one of the top 5 recipes in a recent blogger recipe competition, with a chance to be featured in Australia’s first crowd-sourced cookbook, The Melting Pot.


There’s nothing more comforting in winter than a steamy, delicious pot pie. A packet of frozen barbecue chicken breast, mixed with some frozen veggies, stock or your favourite relish, and voila. You have a tasty pie filling in no time!


Eha June 25, 2012 at 1:01 pm

Brilliantly helpful post to remind us of all the things one can do with the humble barbecued chook :) ! And I am so glad you brought up the quality of the bird and reminded us to remove that unhealthy, fatty skin! Have always used it for sandwiches, salads and pasta sauces. Love risotto [mostly make mine vegetarian] and shall certainly try it your way! The dumplings idea also has to be tried. Thanks heaps!!

Maureen (@OrgasmicChef) June 25, 2012 at 4:47 pm

The skin never makes it past John or the dog, unfortunately. I think they can both smell it when I step through the door. :) Love all these ideas.

Nami | Just One Cookbook June 25, 2012 at 5:37 pm

Oh this is a very helpful post and need to keep this! I always use for pasta and soup, but never thought of dumplings! Thank you for the inspiration!

rsmacaalay June 25, 2012 at 6:15 pm

I use it also in Pizza which is really good

Adrian Briones (@food_rehab) June 25, 2012 at 8:11 pm

Love these ideas, thanks! Now I have more ideas around what to do with all my leftover chicken!

Rufus' Food and Spirits Guide June 25, 2012 at 9:34 pm

Great ideas!

Riley June 26, 2012 at 1:13 am

These are some great tips. Thanks for sharing!

machisan June 26, 2012 at 2:16 am

What a great recipe

Courtney June 26, 2012 at 4:42 am

Love this round-up! We use it sometimes to make an amazing enchiladas. :)

Martyna @ Wholesome Cook June 26, 2012 at 6:29 am

That’s a great tip Courtney, thanks for sharing! I imagine soft tacos would also be nice…

Anna @ The Littlest Anchovy June 26, 2012 at 9:14 am

These are some great ideas Martyna! My favourite way to have BBQ chook is on a crusty roll, hot with cold cold slaw and mayo…yum

Martyna @ Wholesome Cook June 26, 2012 at 10:22 am

Sounds delicious too!

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Just A Smidgen June 26, 2012 at 3:59 pm

Excellent ideas here, those dumplings are my fav as well! Good luck in the competition!!

Nate @ House of Annie June 28, 2012 at 4:59 pm

Risotto and dumplings! Excellent ideas.

Amber June 30, 2012 at 4:16 am

Excellent. We often pick up a rotisserie chicken and use it for chicken salad. Love these other ideas. Thanks

Danny July 2, 2012 at 7:19 am

Fantastic ideas and chicken is definitely one meal that can be turned into so many different creations time and time again.

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