# https://www.kingsford.com/recipes/series/30-min-meals/asian-bbq-chicken-flatbreads-with-mozzarella-and-scallions/?do_action=save-recipe #review-section

Asian BBQ Chicken Flatbreads with Mozzarella and Scallions

Name: Asian BBQ Chicken Flatbreads with Mozzarella and Scallions
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup ketchup; 0.5 cup honey; 0.5 cup soy sauce; 2 tbsp. sesame oil; 2 tbsp. seasoned rice wine vinegar; 2 tbsp. garlic, peeled; 1 tbsp. ginger, peeled; 1 lb. boneless skinless chicken thighs; 2 naan flatbreads; 4 cup shredded mozzarella; 0.5 cup chopped scallions; kosher salt and black pepper as needed; vegetable oil as needed

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.