Bbq Chicken Flat Bread Recipe

Prepare marinade and chicken

In a medium bowl combine 3 tablespoons BBQ sauce, 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 tsp black pepper and 1/2 tsp kosher salt. Pat the chicken breasts dry and add to the bowl, coating thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Grill the chicken

Preheat a gas or charcoal grill to medium-high (around 400°F / 200°C). Oil the grill grates lightly. Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). During the last 1–2 minutes brush with an extra tablespoon of BBQ sauce for a glaze. Remove from grill and let rest 5 minutes, then slice thinly against the grain into strips.

Prep and warm flatbreads

While the chicken rests, preheat the grill to medium (or preheat an oven broiler). Brush both sides of each flatbread lightly with 1/2 teaspoon olive oil and sprinkle lightly with the 1 tsp kosher salt divided among them. Place flatbreads on the grill or in the oven for 1–2 minutes per side until warmed and slightly charred but still flexible. Remove to a work surface.

Assemble flatbreads

Spread about 1/4 cup of prepared BBQ sauce evenly over each warmed flatbread, leaving a small border. Distribute sliced grilled chicken evenly across the flatbreads. Scatter thinly sliced red onion over the chicken. Sprinkle shredded mozzarella evenly, about 1/2 cup per flatbread.

Melt cheese and finish on grill or broiler

Return assembled flatbreads to the grill (indirect heat) or place under the oven broiler about 4–6 inches from the element. Cook 2–4 minutes until cheese melts and edges of the flatbread are crisp and slightly charred. If using a grill, close the lid and watch closely.

Garnish and serve

Remove flatbreads, sprinkle with fresh cilantro and red pepper flakes to taste. Slice each flatbread into 3–4 pieces and serve immediately with extra BBQ sauce on the side.