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4 from 2 votes

Easy Grilled BBQ Chicken Pizza Flatbread

Prep Time15 minutes
Cook Time15 minutes
Marinade Time:1 hour
Total Time1 hour 30 minutes
Servings: 8 people
Author: Alex Snodgrass

Ingredients

For the Chicken Marinade:

  • 1 lb Simply Nature Organic Chicken Breast
  • 2 tbsp Specially Selected Premium Italian EVOO
  • 1/4 cup fresh lime juice
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the Pizza Flatbread:

  • 4 Specially Selected Original Naan Flatbreads
  • 1 cup Burman's Original BBQ Sauce
  • 4 slices Emporium Selection Deli Sliced Smoked Gouda Cheese
  • 1.5 cups Happy Farms Mozzarella Cheese, shredded
  • 1/2 red onion, very thinly sliced
  • 1 jalapeno, very thinly sliced (optional)
  • 1/4 cup freshly chopped cilantro leaves

Instructions

First, Marinade the Chicken:

  • Place chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a skillet, pound/tenderize the meat until it is an even 1/2 inch thickness.
  • Place the tenderized chicken breasts in a plastic bag with the olive oil, lime juice, garlic powder, salt and pepper. Seal and toss so that it is combined. Refrigerate and let marinade for at least 1 hour.

Let's Grill!

  • Preheat a grill over medium-high heat. When hot, place the chicken breasts on the grill and cook until the chicken is cooked through with nice grill marks, (grill will be closed) about 4 minutes a side. Transfer the cooked chicken to a cutting board and let rest while you prepare the pizzas. Reduce the heat on the grill to Medium.
  • Spread 1/4 cup of the bbq sauce on top of each of the naan flatbreads. Next, tear up 1 slice of the smoked gouda cheese and spread evenly on top of each. Evenly distribute the shredded mozzarella on top. Slice the chicken thinly and evenly distribute on top of the naan. Lastly, add the sliced onion and sliced jalapeno, if using.
  • Carefully transfer the loaded naan pizzas to the grill. Cover and grill until the cheese is melted, hot and bubbly, and the naan is crisp on the bottom, about 5 minutes.
  • Using a sturdy spatula, transfer the flatbreads to a large serving board and slice into 4 big slices. Garnish with the chopped cilantro. Serve your guests and ENJOY! yum!