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.
Cooking for 2 people

Ingredients


  • ketchup
    1 cup
  • honey
    ½ cup
  • soy sauce
    ½ cup
  • sesame oil
    2 tablespoons
  • seasoned rice wine vinegar
    2 tablespoons
  • garlic, peeled
    2 tablespoons
  • ginger, peeled
    1 tablespoon
  • boneless skinless chicken thighs
    1 pound
  • naan flatbreads
    2
  • shredded mozzarella
    4 cups
  • chopped scallions
    ½ cup
  • kosher salt and black pepper as needed
  • vegetable oil as needed

Credit: Recipe created by Brandon Frohne on behalf of Kingsford and Masterbuilt


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