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This BBQ Chicken Braid recipe makes 2 large braids, feeds a crowd, and costs just $9.54 to make and $1.20 per serving!

Tell me if this sounds familiar: “I want to bring dinner to my friend’s family but I have no idea what to make.” I would almost guarantee that we have all had this thought run through our mind at one point or another. Maybe your friend just had a baby or maybe she is sick with a bunch of little runs running around, or maybe (in Beth’s case) your friend is halfway around the world and her husband is having surgery!

When these situations occur we want to make something that is easy, delicious, and can feed a crowd. Easier than it sounds right? Wrong! It is so hard to find a great tasting recipe that meets those requirements and isn’t just another casserole that may or may not get eaten after you drop it off. Until now that is.

This BBQ Chicken Braid is the solution to this problem! It meets all of those requirements: easy, delicious, and feeds a crowd. If you don’t half the recipe for our 1 Hour French Bread (as the recipe calls for) you can actually make 4 loaves of the chicken braid. Wow! Or you can make a loaf of French Braid with the other half of the dough and save it for our French Toast, French-Bread Stuffing, or Garlic Bread. What?! How awesome is that?!

Seriously you guys, is this not the best recipe ever? What’s even better is this Chicken Braid recipe is made with ingredients you most likely already have in stock at home with the exception of the red onions and cilantro. Amazing! I love how pretty it looks after you pull it out of the oven. The braid may seem intimidating but I promise it isn’t. Beth’s 16-year-old son made this braided chicken bread on his own while she was out picking up other children. So if he can do it, so can you!

How to Make BBQ Chicken Braid Recipe:

First, make the dough using our 1 hour French Bread recipe
Next, ensure you have some of our Instant Pot Shredded Chicken ready to use.
Next, preheat the oven to 400 degrees F and lightly grease a baking sheet with cooking spray.
While the dough is rising, make the BBQ chicken mixture. Mix the shredded chicken, BBQ sauce, and cilantro together in a bowl until the chicken is evenly coated and set aside.
Next roll out the dough after it has risen once and divide it into two dough balls. Roll one dough ball into an 11″x16” rectangle.
Then starting at the bottom of one of the short sides of the dough, use a pizza cutter and a ruler to make 1-inch wide strips on each side of the dough, leaving a 3-4 inch wide section of uncut dough going down the middle.
Next, place half of the chicken mixture down the center of the dough. Sprinkle half of the onion strips and 1 cup of each kind of cheese.
Then fold the strips of dough over the filling and press the strip on the opposite side. After you get to the end of the braid, pinch the last 2 strips together.
Lastly, transfer the braid to one side of the prepared baking sheet. Repeat the steps for the next braid and let them rest for 10 minutes.
Carefully transfer the braid to one side of the prepared baking sheet. Then, repeat the rolling, filling, and braiding instructions above with the remaining ingredients. Once both braids are on the baking sheet, let them rest for 10 minutes.
Finally, bake for 18-20 minutes and let cool for 5 minutes before slicing to serve.

How to get the kids involved with this recipe:

Ages 2-3: Let them help sprinkle the cheese onto the chicken mixture.
Ages 4-5: Have your kiddo help mix together the chicken mixture.
Ages 6-8: Have them help you roll out the dough and then braid it after the chicken mixture is spread out.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.

The flavor and Recipe Variations:

You can leave the red onions out if your kids don’t like them.
You can also add other veggies like bell peppers and tomatoes to the pre-cooked braid.

What to Serve with BBQ Chicken Braid:

Instant Pot Mac and Cheese
Side salad
Watermelon slices
Veggie sticks and dressing for dipping

More $10 recipes:

How long is this good for:

Serve: This will keep at room temperature for up to 2 hours.
Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the braid for up to 3 months. Wrap the braid twice in plastic wrap and then twice in foil, and store it in the freezer.
To reheat: Wrap the braid in foil and place on a rimmed baking sheet. Heat in a 350-degree oven for 15-25 minutes (25 minutes if frozen) until heated through.

How much will this BBQ Chicken Braid recipe cost:

RECIPE COST: $9.54

COST PER SERVING: $1.20

To find out more about how we price our recipes, check out Budget Recipes Explained.

½ recipe French bread dough – $0.95
3 cups shredded chicken – $3.12
½ small red onion – $0.39
2 cups Sweet Baby Ray’s BBQ Sauce – $1.44
¼ cup chopped fresh cilantro – $0.24
1 ½ cups shredded Monterey Jack cheese – $1.67
1 ½ cups shredded mozzarella cheese – $1.73

Cook’s Tools:

mixing bowls
rimmed baking sheet
rolling pin
pizza cutter
wire rack

BBQ Chicken Braid

Recipe Cost 9.54

Serving Cost 1.20

Course Main Course

Cuisine American

This BBQ Chicken Braid recipe makes 2 large braids, feeds a crowd, and costs just $9.54 to make and $1.20 per serving!

Servings: 8 people

Prep Time 30

Cook Time 20

Total Time 1 5

Equipment

mixing bowls
rimmed baking sheet
rolling pin
pizza cutter
wire rack

Ingredients

½ recipe French bread dough
3 cups cooked shredded chicken
2 cups BBQ Sauce we prefer Sweet Baby Ray’s
¼ cup chopped fresh cilantro
½ small red onion cut into strips
1 ½ cups shredded Monterey Jack cheese
1 ½ cups shredded mozzarella cheese

US Customary - Metric

Instructions

PREP THE OVEN AND BAKING SHEET:

Move oven rack to middle position and preheat to 400 degrees F. Lightly grease a rimmed baking sheet with nonstick cooking spray and set aside.

MAKE BBQ CHICKEN MIXTURE:

While the dough rises, mix together shredded chicken, BBQ sauce, and cilantro in a small bowl until chicken is evenly coated; set aside.

ROLL OUT AND CUT THE DOUGH:

Once the dough has finished its first rise, punch the dough down and divide it into two. Roll one of the dough balls out onto a floured surface into an 11x16” rectangle.
Starting at the bottom of one of the short sides of the dough, use a pizza cutter and a wooden ruler to make straight 1-inch wide strips on either side of the dough, leaving a 3-4 inch wide section of uncut down going down the center.

FILL AND BRAID THE DOUGH:

Distribute half of the chicken mixture down the center of the dough. Sprinkle half of the onion strips over the chicken, followed by 1 cup of shredded Monterey Jack cheese and 1 cup of Mozzarella cheese.
Fold the strips of dough over the filling, and press the strip of dough into the next dough strip on the opposite side (see the recipe video for a visual on how to do this). Once you get to the end of the braid, pinch the last 2 strips together.
Carefully transfer the braid to one side of the prepared baking sheet. Then, repeat the rolling, filling, and braiding instructions above with the remaining ingredients. Once both braids are on the baking sheet, let them rest for 10 minutes.

BAKE AND SERVE:

Bake the braids for 18-20 minutes, rotating the pans once halfway through baking, until the bread is baked through and the tops are golden brown.
Move the baking sheet to a wire rack and cool for 5 minutes. Then, cut the brain and serve with chopped cilantro and extra BBQ sauce for dipping (both optional).

Video

Nutrition

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