Cooking for 2 people
Ingredients
- 1 lb.
boneless skinless chicken thighs
- 2
naan flatbreads
- 4 cup
shredded mozzarella
- 1/2 cup
chopped scallions
-
kosher salt and black pepper as needed
-
vegetable oil as needed
- 1 cup
ketchup
- 1/2 cup
honey
- 1/2 cup
soy sauce
- 2 tbsp.
sesame oil
- 2 tbsp.
seasoned rice wine vinegar
- 2 tbsp.
garlic, peeled
- 1 tbsp.
ginger, peeled
1Food Prep
Add your Asian barbecue sauce ingredients to a food processor and process for 30 seconds/ until smooth. Then, transfer your barbecue sauce to a small stainless steel pot.
Place your chicken thighs into a small mixing bowl and season them with a pinch of salt, black pepper and oil, mixing well.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
Cook your barbecue sauce in the stainless steel pot for 10 minutes to allow flavors to bloom. Remove your barbecue sauce from the grill and set it aside.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your chicken thighs onto the grate and cook them for 5–7 minutes on each side until they reach an internal temperature of 165°F. When they’re ready, remove your chicken thighs from the grill and place them onto a cutting board to rest.
To put together your flatbreads, start by spreading your Asian barbecue sauce over your flatbreads.
Then, add your shredded mozzarella cheese to your flatbreads.
Place your cooked chicken thighs into a small mixing bowl and shred them. Sprinkle your shredded chicken on top of your flatbreads.
Grill your flatbreads for 2–3 minutes to melt the cheese, then transfer your grilled flatbreads to a cutting board. Top your flatbreads with chopped scallions and serve.
Recipe created by Brandon Frohne on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
