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Roasted Mini Pepper BBQ Chicken Bites from WhittyPaleo.com

Roasted Mini Pepper BBQ Chicken Bites

Roasted Mini Peppers filled with shredded chicken in BBQ sauce and topped with fresh olives, jalapeños and spring onions. Perfect as an appetiser, snack, side dish or even as a meal with some cauliflower rice!
Course Side Dish, Snack
Cuisine Mexican
Keyword paleo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 -4 servings
Calories 202 kcal
Author WhittyPaleo


  • 500 g Mini Peppers halved
  • Coconut or Olive oil for drizzling
  • 1/4 tsp Salt
  • 1/4 tsp cayenne pepper
  • 2 cooked and shredded chicken breasts
  • 3 tbsp BBQ Sauce
  • 1/4 olives
  • jalapeños
  • 2 spring onions

For BBQ sauce:

  • tbsp balsamic vinegar
  • ½ tbsp worcestershire
  • ½ tbsp liquid smoke
  • 2 tbsp tomato paste
  • 1 tbsp organic blackstrap molasses
  • ¼ tsp ground paprika
  • ¼ tsp ground cayenne pepper
  • ¼ tsp garlic powder
  • Pinch of Onion Powder
  • Pinch of salt


  1. Preheat your oven to 200C/400F.
  2. Spread your halved mini peppers on a baking sheet. Drizzle with oil and sprinkle salt and pepper on top.
  3. Roast for 30 minutes. Make sure to check at 20 minute mark to make sure they are not burning as it is also dependent on your oven.
  4. While peppers are roasting, in a large bowl, mix your BBQ sauce ingredients.
  5. Add in your shredded chicken and mix together, until chicken is fully coated.
  6. Once peppers are done, let them rest until they are cool enough to handle.
  7. Transfer them to a serving dish (or leave as is), add your chicken into each half.
  8. Sprinkle your olives, jalapeños and spring onions on top.
  9. Serve and enjoy!

Recipe Notes

Try this with your fav guac dip and you're set!