Rob's Chicken Flat Bread Recipe
Tender grilled chicken meets caramelized onions, sun-dried tomatoes, and briny capers on our signature romesco-sauced naan flatbread, finished with crispy fried onions for the perfect crunch.
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Ingredients
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Flatbread & Base
Chicken Marinade & Chicken
Toppings & Garnishes
Optional finishing
Method
Chicken Marinade & Grill
- 1
Marinate chicken
Combine minced garlic, smoked paprika, ground cumin, lemon juice, 2 tbs olive oil, kosher salt, and black pepper in a bowl. Add chicken thighs and toss to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.
- 2
- 3
Cook chicken
Grill the marinated chicken thighs 4–5 minutes per side, until nicely charred and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/4" strips or bite-size pieces.
Caramelized Onions
- 4
Slice onion
While chicken marinates or rests, thinly slice the yellow onion into half-moons.
- 5
Caramelize
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until deep golden brown and sweet, about 20–25 minutes. If the onions dry out, add a splash of water. Remove from heat and set aside.
Assembling & Baking the Flatbreads
- 6
Preheat oven
Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat; otherwise use a baking sheet turned upside down.
- 7
- 8
Add cheese and toppings
Divide shredded mozzarella evenly among the four flatbreads, sprinkling to cover the romesco. Top with sliced grilled chicken, a few tablespoons of caramelized onions per flatbread, sliced sun-dried tomatoes, and roughly 1/2 tbs capers each (divide evenly).
- 9
Bake
Bake the assembled flatbreads on the hot stone or baking sheet for 6–8 minutes, until cheese is melted and edges are golden and crisp. Rotate halfway if necessary for even browning.
Finish & Serve
- 10
Add crispy onions and herbs
Remove flatbreads from oven. Immediately sprinkle each with crispy fried onions and chopped parsley. If using, finish with a light pinch of red pepper flakes and a squeeze of lemon juice to brighten.
- 11
Slice and serve
Slice each naan into 2–3 pieces and serve hot with lemon wedges on the side.