BBQ Chicken Braid
You can’t go wrong with this BBQ chicken braid. Melted cheese, chicken, and tangy barbecue sauce all wrapped up in chewy, soft bread. Yum.
A very popular meal around my house is soft roll or bread dough rolled out and filled with simple ingredients (usually diced ham and cheese) and then braided together and baked.
It is simple, filling and a unique way to change up the old grilled ham and cheese sandwich appearance.
In an effort to be creative with what I usually stuff inside the braided bread, I decided to make a simple variation on BBQ Chicken Pizza and make a bread braid out of it.
Since we’ve been salivating over this new BBQ sauce, what better way to put it to use? An easy, filling, delicious meal that my kids love to help with.
This particular version turned out fantastic! How can you go wrong with melted cheese, tender chicken, spicy red onions and tangy barbecue sauce all wrapped up in chewy, soft bread?
I’ve included pictures below the recipe for a quick how-to on cutting the dough strips and braiding the bread. I promise it’s easy!
Two Years Ago: Mango Lassi
BBQ Chicken Braid
Ingredients
- 1 recipe French Bread Rolls
- 2 cups shredded cooked chicken
- 1 medium red onion, sliced into thin half moons
- 1 ½ cups barbecue sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400 degrees.
- After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide 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 barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
- Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
- Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
- Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Notes
Recommended Products
Recipe Source: My Kitchen Cafe
Braid How-To
With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
After the strips have been cut, layer all of the ingredients down the center strip and start braiding by folding alternate strips across and pressing them down to stick.
As you get to the end, you’ll likely be wondering how to finish this whole thing up.
Keep braiding like normal until you have two final strips extending one from each side.
Fold one side over and press it into the other strip.
Grab the final extending strip and bring it over to lay across the bottom of the braid and gently press it into the dough on the other side. It won’t look perfect, but that’s ok.
Then, using your fingers, pinch the dough together to seal the long seam at the bottom of the braid and any other small seams you may see. It may look a bit lumpy but I promise you won’t care once it is baked to golden perfection.
Finally, pick up the silpat or parchment paper and transfer it to the baking sheet. Ready to bake!
Oh wow this was an absolute home run – it turned out perfectly and the whole family loved it!
I used whole-grain mustard as a base and piled on left over roast chicken, some roasted garlic, zucchini and peppers, my favourite sun-dried tomatoes and about three different cheeses. The result was heavenly.
I’m thinking of trying a chicken-pesto version of this tonight with some spinach…I’ll let you know how it turns out!
Hi Krissie – yay for homerun meals! Thanks for letting me know that you liked this and let me just say that your changes to the filling sound incredible! I love the garlic, zucchini, peppers theme (oh, AND sun dried tomatoes). My mouth is watering just thinking about the braid you concocted!
I went by your suggestions for making the dough ahead of time and it worked beautifully. I just split the dough in half, then put the pieces in lightly oiled ziplocs and popped in the fridge. I took them out the next morning and they were all puffed up, but I took them out and put them in a bowl to come to room temp. No difference! I froze a couple too!
Karen – great idea to use the ziploc bags for the dough! I’m really glad this worked out to do ahead of time – what a timesaver. Thanks!
I just blogged about this recipe. It turned out perfectly. Thank you for an awesome recipe!!! Wow. I will make this over and over again and try out various fillings.
Memoria – your post on this braid is beautiful! I’m thrilled you liked the recipe!
First of all, we LOVED LOVED LOVED this recipe. I made the homemade dough (which was very easy, too – thank you) and filled the braid with homemade meatballs (sliced), mozz, and tomato sauce the first time. So good! The next time I made it, I did the BBQ chicken like you suggested – also very good.
I just have 1 question: I’d like to make these for a get together and prepare the dough a day ahead. Is that ok? I am not much of a bread baker, so I wasn’t sure if I could make all the dough ahead and prepare the braids the day of the event. Also, can I freeze the dough to have for weeknight dinners?
Thanks so much – love your site!
Karen – I’m glad you liked this recipe! I love the meatball variation…I made too many meatballs for dinner tonight so I’m going to give this a go tomorrow. In answer to your questions, I freeze this dough all the time. I put it in lightly greased freezer-safe ziploc bags and then take it out about 6-7 hours before I want to use it, giving it time to thaw and puff up a bit. You could probably prepare the dough the day before, although I’ve never done it. If you do that, keep the dough covered in the refrigerator and take the dough out a couple of hours before you want to make the braids so it has a chance to come to room temperature. Good luck!
Crystal – I don’t do anything out of the ordinary to my braid to get it more browned, except for baking it at the 400 degrees specified in the recipe. I’m glad that you liked this recipe, though! Thanks for letting me know.
Well I just made this and it was absolutely Wonderful. I was a little worried since mine didn’t turn out brown like yours and it didn’t look like it was going to be soft and chewy. But it was, thanks so much. Also do you know why your’s is so brown. I tried butter on my second one and it turned out a little browner.
Hi, Pat – have you seen my tutorial on yeast? It may answer some of the questions you have. Check it out here and let me know if you have further questions:
http://www.melskitchencafe.com/2009/11/tutorial-working-with-yeast.html
mia – no worries! I’m glad that you have liked this and I love your variation on the filling. I hope you liked the fajitas (some of my husband’s favorites!). Thanks for letting me know you’ve liked those recipes!
Melanie ~ sorry i did not let you know sooner, but we loved it so much that I have made it since as well and made it with our favourite pizza ingredients (ground beef, bacon, onions, mushrooms and pickles, and of course pizza sauce and cheese) Totally devine!!!! And the carrot cake ~ oh yum, have made that twice now also!!! Absolute love!!
Just printed off THE BEST CHICKEN FAJITAS and have the chicken marinating and that is for supper tonight!!!
Made the oatmeal chocolate chunk cake last night and it is almost gone already, 1 little row left to eat!! Soooo yummy!!
Every recipe I have tried is an absolute keeper and I check in daily, I am so happy to have found your blog!! Thank you!!
My family devoured the braids. I made one bbq and one buffalo chicken. I had great success with the french bread dough. Quick question about baking using yeast-what is the most important step(s) when making/baking a yeast dough? Thanks so much!
Melanie – yes, I think this dough would work great. Just make sure to roll it thin enough so the result isn’t too bready.
This looks fabulous! Do you think that this dough recipe would work well for your broccoli ham braid as well? I always make a version of that recipe, but I’d love to try it with a homemade dough!
TaLaisa, I agree with you – I love the possibilities with this meal. A philly cheesesteak version sound awesome – I’m actually posting a philly cheesesteak calzone recipe soon that is probably pretty similar to what you did with this braid!
We’ve had some variety of these twice in the last two weeks. I love the technique. We’ve filled ours with leftovers (Italian seasoned chicken) and added sauteed vegetables (onions, peppers and mushrooms) and sauce. We’ve tried a pizza version, ham and cheese with a honey mustard sauce and a philly cheesesteak version. All. Delicious. I was instructed to make extras and freeze them because the boys said they don’t always want to wait for me to make roll dough to have them. It’s a winner here!
I love the possibilities, leftovers revamped and tucked in homemade roll dough. Thanks for sharing!
New recipe from Tiffany
Helen – thanks for your comment. I’m really glad that you liked this braid! Thanks for letting me know.
my friend just introduced me to you site and i will be telling other friends about it as well. i made the bbq chicken braid for my family and a friend’s family and everyone loved it! i love the bbq sauce recipe and will definitely be using it from now on. i used half whole wheat flour for the dough and did not use sharp cheddar just out of personal preferance. it was delicious! thank you.
Anonymous – so funny about the fact that you cannot make pulled pork without this braid. Love it! Thanks for your comment.
Stacie – this would be great for a potluck – I’ve never thought about that! Glad it was a hit.
Mia – welcome! I hope the braid and carrot cake worked out for you!
Jessica – oh, that is such a bummer about the cheese! Ugh! I hate it when things like that happen but I’m glad it still tasted great regardless.
I made this last night for dinner. (I wasn’t worried at all about trying out one of YOUR recipes on guests!) Everyone loved it! Although, it would have been more wonderful if I had remembered to put in the cheese! That’s what I get for making this and baked potato salad at the same time (1 hour before guests arrive!) Anyhow, it was a hit & next time with cheese it will be killer! Thanks!
OMGOSH>>>>>>>>>>>>>where have you been all my life???!!!! I am sooo happy to have found your blog….I am so checking it every day from now on!!!! This braid is for supper and your carrot cake is for dessert! YUMMO!!!!! Thank you for saving my life!!!!!
This was SUPER yummy. I made it for a potluck tonight and it was a hit. Thank you for an awesome recipe. I used your BBQ sauce too, and it was amazing! Thanks 🙂
Ok ~ this seriously looks amazing! My family is going to love you for this one!
Having such a fun time snooping around your site!
I actually got brave and attempted this last night for dinner. I made the dough in the morning, and after it’s first rise, I put it in the fridge until I was ready to start. It came together MUCH easier than I could possibly have anticipated. I filled mine with leftover pulled pork, and have now been FORBIDDEN to make pulled pork without tucking it into a braid. Thanks a lot for the post.
No seriously, thanks a lot. 🙂
Tami – brilliant idea!
I was also thinking this would be a great meal to take to someone because it is very filling (especially with a green salad) and you could wrap the loaves in tin foil and not have to leave a dish.
We loved this. Oh so much. (Well. Actually one of my kids said they liked the broccolli ham one better but she still licked her plate.)Next time I will chop the onions instead of half moon slices because they were large enough for the kids to pick out. So so delish. And yes, I ended up making the homemade BBQ sauce. Yum-O-Yum.
Can someone recommend a great BBQ sauce? I have had trouble finding one we really like!! I really want to try this recipe. Sounds great!!
Jessie – so glad that the BBQ sauce worked for your picky husband! I tell you, it's a keeper (according to MY picky husband).Melissa – I hope the potluck appreciated the pasta salad. Glad you liked it!
Amy – I actually just read that tip about lemons, too! I need to include it in my post. esmiley – thanks for your comment! Love the mummy idea…how cute!
Candace – LOVE your story. I'm impressed with your 100% homemade sloppy joes (complete with barbecue sauce). I hope your friends were impressed (they should be)!
Sonya – well those are perhaps the best four words to hear at dinnertime! I'm so glad this was a hit and I think your chicken mozzarella version sounds delicious as well!
so you make something like this frequently? i stand (or rather, sit) in awe–kudos! i love the look of a braided loaf, and the filling is superb. really impressive, melanie!
My first thought was "Braided? I could never do that!" But with your pictures, you've changed my mind. Beautiful!
I made this tonight and my daughter said "A meal everyone likes!" it was perfect. I made one with bbq chicken and the other one was a chicken motz. I used spaghetti sauce, chicken, mushrooms, motz cheese and parm cheese. Then I sprinkled the top with garlic salt. We all talked about other things to stuff in the braid!!!
What a fun idea for dinner! I will me marking this to try since I know my boys would love all different ingredient combinations if they are surrounded by bread!
This looks so yummy! I can't wait to try it. Thanks!
I make a pizza that has these ingredients plus bacon and cilantro… I think they would go wonderfully in this braid!!! Your braids are gorgeous!
totally going to try this. and I just made your tri color pasta (the one with basil pesto) SO yummy! I have to take something tonight to a ward thing, and was a little nervous making something new, when I know I will have to serve it. But it's delicious!
Melanie-I made pulled pork the other night and used your bbq sauce recipe and it turned out amazing. My husband loved it and he is pretty picky about his bbq sauce. Thank you for all your wonderful recipes and sharing them with us.
So pretty!! Sounds delicious.
thank you for the braiding pictures. Thank you.
This is one of my favorite meals to serve at Halloween…because it looks just like a mummy (with a dough ball head of course)! I'll have to try the BBQ chicken filling next time I make this. It looks fantastic! I love your blog. Never before have I found a blog that so closely matches my tastes and ideals with food. Keep up the good work. And keep the tasty recipes coming!
I just read a great tip in American Test Kitchen about keeping fresh lemons fresh longer… Store them in a 'ziplock' style freezer bag in your fridge… Lasted light years longer!
great tutorial pictures!The filling looks lovely too. Just the right amount bread:filling ratio
YUM! I love your choice of fillings. This looks amazing.
I'm going to try this for tonight's dinner – thanks!!Laurie
Oh good! I've made these kinds of dinners before with canned crescent rolls, but I try not to buy those. So I'm glad to hear it works out with homemade roll dough!I bet you can appreciate this: I made your sloppy joes recipe and my friends were shocked to hear we were "only" having regular old sloppy joes for dinner. Then my friend wised up and asked, "Yeah, but how did you make them?" I told her it was from scratch. In fact, I didn't even have BBQ sauce, so I made that first. Oh yeah and I made the rolls too. They just rolled their eyes. But I love it! Thanks!
Love making this and made the BBQ Chicken one just a couple weeks ago. Had trouble with finishing the braid at the bottom, so thanks for showing exactly what to do!!!LOVE your blog!!!
you make this look so simple! Thanks for showing the braiding detail, I've been wanting to make something like this but didn't understand that part. HA!
OOOOOOOO WE ARE SOOOOOOOOOO COMING OVER FOR DINNER !