Bbq Chicken & Bacon Recipe

Prep and marinate chicken

Trim any fat from the chicken and cut into 1/2–3/4-inch pieces or thin strips. In a bowl combine 3 tbs BBQ sauce, 1 tbsp olive oil, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken, toss to coat, and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat. Add a light drizzle of oil if pan is dry. Add the marinated chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until cooked through and slightly caramelized. Remove to a plate and let rest 3 minutes, then toss with an additional 1–2 tbs BBQ sauce to glaze. Keep warm.

While chicken rests, cook bacon in a skillet over medium heat until crisp (6–8 minutes), flipping occasionally. Transfer to a paper towel–lined plate and when cool enough to handle chop into bite-sized pieces. Reserve 1 tsp bacon fat in pan for onion step if desired; discard excess.

In the same skillet over medium-low heat add 1 tbsp butter and 1 tsp olive oil (or use reserved bacon fat). Add the thinly sliced onion, 1/4 tsp salt, and 1/2 tsp brown sugar if using. Cook, stirring every few minutes, lowering heat if onions start to burn. Allow onions to soften and turn deep golden, about 12–18 minutes. Remove from heat.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Place flatbreads on the prepared sheet. Lightly brush or spread about 1 tbs BBQ sauce over each flatbread leaving a 1/2-inch border.

Distribute the cooked BBQ-glazed chicken evenly across the 4 flatbreads. Scatter chopped bacon pieces over each. Divide the caramelized onions among the flatbreads.

Sprinkle the shredded Colby-Jack evenly over each flatbread, covering toppings. Add optional red onion slices or pickled red onion if using.

Bake in the preheated oven for 8–10 minutes, until cheese is melted and edges of flatbread are crisped to your liking.

Remove from oven and let rest 1–2 minutes. Drizzle extra BBQ sauce (about 1–2 tbs per flatbread) over each, sprinkle chopped cilantro or parsley if using, slice into pieces, and serve warm.