Bbq Chicken Recipe

Prepare raw chicken

If using raw chicken breasts or thighs: pat the chicken dry, then season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then shred or dice into bite-sized pieces.

Combine with smoked chicken

In a medium bowl combine the shredded cooked smoked chicken (8 oz) with the freshly cooked shredded/diced chicken (from previous step). Add 2 tablespoons BBQ sauce and toss to coat evenly. This yields a mix of smoky and freshly cooked chicken.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into bite-sized pieces.

If using raw bell pepper: roast one red bell pepper under a broiler or over an open flame until charred on all sides, place in a covered bowl for 10 minutes, peel and remove seeds, then slice into strips. (If using jarred roasted peppers, simply drain and slice.) Measure 1 cup sliced roasted pepper.

Preheat oven to 425°F (220°C). If making this as a pizza, flatbread, or casserole base: prepare your chosen crust or baking dish and pre-bake according to package/dish instructions if needed. For a casserole or dip, use a 9-inch baking dish lightly greased.

In a bowl combine the chicken mixture with the remaining 1 tablespoon BBQ sauce, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and remaining 1/2 tsp garlic powder. Stir until evenly coated.

Spread the coated chicken evenly over the prepared crust or in the baking dish. Scatter chopped cooked bacon evenly over the chicken. Arrange roasted red pepper slices on top.

Sprinkle shredded mozzarella evenly across the top, then follow with shredded sharp cheddar.

Bake in the preheated oven until cheese is melted, bubbling, and lightly golden, about 10–15 minutes (time depends on appliance and whether crust was pre-baked). If you want a golden top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Sprinkle sliced scallions and optional chopped cilantro/parsley over the top. If using, drizzle 1 teaspoon lemon juice or a little extra BBQ sauce to finish.

Slice (if pizza/flatbread) or scoop (if casserole/dip) and serve hot.