Asian BBQ Chicken Flatbreads with Mozzarella and Scallions
Let's get grilling
Preparation:
1
Preheat flat top grill to 450°F.
2
Add ketchup, honey, soy sauce, sesame oil, rice wine vinegar, garlic, and ginger to a food processor.
3
Process for 30 seconds until smooth. Transfer to a small stainless steel pot.
4
Transfer barbecue sauce to grill, and allow flavors to bloom by cooking for 10 minutes. Remove from grill, and reserve.
5
Place chicken thighs into a small mixing bowl. Season with a pinch of salt, pepper, and oil. Mix well.
6
Place onto the grill, and cook for 5–7 minutes on each side, until chicken thighs reach an internal temperature of 165°F. Remove chicken thighs from grill, and place onto cutting board to rest.
To Assemble:
1
Spread Asian barbecue sauce over top of flatbreads.
2
Add cooked chicken thighs to a small mixing bowl, and shred apart.
3
Sprinkle chicken over the top of grilled flatbreads.
4
Sprinkle each flatbread with mozzarella cheese, and grill for 2–3 minutes to melt cheese.
5
Transfer grilled flatbreads to a cutting board.
6
Top flatbreads with chopped scallions.
7
Serve and enjoy!
Grill Tips:
Easily shred cooked chicken thighs by using a pair of tongs to hold the chicken, and a fork to shred it.
Knobs of ginger can sometimes be difficult to peel, but not anymore. Hold the ginger, and use a spoon to easily scrape the peel from the ginger.
Grill Tips:
Easily shred cooked chicken thighs by using a pair of tongs to hold the chicken, and a fork to shred it.
Knobs of ginger can sometimes be difficult to peel, but not anymore. Hold the ginger, and use a spoon to easily scrape the peel from the ginger.
Cooking for 2 people
Ingredients
-
ketchup
1 cup
-
honey
0.5 cup
-
soy sauce
0.5 cup
-
sesame oil
2 tbsp.
-
seasoned rice wine vinegar
2 tbsp.
-
garlic, peeled
2 tbsp.
-
ginger, peeled
1 tbsp.
-
boneless skinless chicken thighs
1 lb.
-
naan flatbreads
2
-
shredded mozzarella
4 cup
-
chopped scallions
0.5 cup
-
kosher salt and black pepper as needed
-
vegetable oil as needed
Credit: Recipe created by Brandon Frohne on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
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