Bbq Chicken Recipe

Prepare flatbreads

Preheat oven to 450°F (230°C) with a baking stone or sheet inside. In a small bowl, combine 2 tbs olive oil and minced garlic. Lightly brush each flatbread on both sides with the garlic oil. Set flatbreads on a sheet tray lined with parchment, ready to top and bake.

Season and cook chicken

Slice the chicken breast into 1/2" (1 cm) thick cutlets or small strips for quick cooking. Toss chicken with 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika until evenly coated.

Grill or sauté chicken

Heat a grill pan or skillet over medium-high heat. Cook the chicken strips 3–4 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest 3 minutes.

Toss with BBQ sauce

Chop or shred the cooked chicken into bite-sized pieces. Place chicken in a bowl and toss with 2 tbs of BBQ sauce until evenly coated. Reserve 1 tbs of BBQ sauce for finishing the flatbreads.

Prepare onions and cheeses

Thinly slice the half red onion into rings or half-moons. Shred the mozzarella if not pre-shredded. Crumble the bleu cheese and set both cheeses aside.

Assemble flatbreads

On each prepared flatbread, spread a thin layer of the reserved 1 tbs BBQ sauce across the surface (about 1/4 tbs per flatbread). Evenly distribute shredded mozzarella over each flatbread (~3/8 cup per flatbread). Top with the BBQ-coated chicken pieces, then scatter sliced red onion and crumbled bleu cheese over each.

Bake

Slide the assembled flatbreads onto the preheated stone or sheet and bake 6–9 minutes, until the cheese is melted and edges are crisp and golden. Rotate halfway if necessary for even browning.

Finish and serve

Remove flatbreads from oven. Drizzle lightly with any optional hot honey or hot sauce if using, and sprinkle with chopped cilantro leaves. Let rest 1–2 minutes, slice into 4 pieces each, and serve immediately.