Restaurants›Kona Grill - Huntsville›Bbq Chicken Flatbread Recipe

Bbq Chicken Flatbread Recipe

Inspired by Kona Grill - Huntsville
Time35m
Serves4

bbq sauce, cheddar, smoked gouda, red onion, cilantro

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Ingredients

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Flatbreads & Protein

Sauce & Cheese

Toppings & Garnish

Optional Finishing

Method

Prepare & Cook Chicken

1

Pound and season

Pat the chicken breasts dry. If very thick, slice horizontally or pound to an even 1/2-inch thickness so they cook evenly. Season both sides with salt, black pepper, and smoked paprika.

2

Sear and finish

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes, then shred or thinly slice into bite-size pieces.

3

Toss with BBQ sauce

Place the shredded chicken in a bowl and stir in 1/2 cup of the barbecue sauce until evenly coated. Reserve the remaining barbecue sauce for spreading on the flatbreads.

Assemble Flatbreads

4

Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat; otherwise use a baking sheet.

5

Place the flatbreads on a baking sheet. Lightly brush each flatbread with a thin coat of olive oil (about 1/4 tablespoon per flatbread) to help crisp the edges (optional).

6

Spread about 2 tablespoons of the reserved barbecue sauce evenly over each flatbread, leaving a 1/2-inch border.

7

Distribute the sauced shredded chicken evenly across the four flatbreads (about 1/4 of the chicken mixture per flatbread).

8

Scatter the thinly sliced red onion evenly over each flatbread so each gets some onion.

9

Combine the shredded cheddar and smoked gouda, then sprinkle roughly 1/2 cup of the cheese mixture over each flatbread, covering the chicken and onions evenly.

Bake & Finish

10

Bake in the preheated oven for 8–10 minutes, or until the cheese is melted, bubbly, and edges of the flatbread are golden brown. If you want more char, switch to broil for 1–2 minutes—watch closely to avoid burning.

11

Remove from the oven. Immediately scatter chopped cilantro over the hot flatbreads so the herb releases its aroma. Add a few extra thin onion slices if desired.

12

If using, sprinkle each flatbread with a pinch of crushed red pepper flakes and serve with lime wedges on the side for squeezing over.

13

Slice each flatbread into 4 pieces and serve hot.