Grilled BBQ Chicken Pizza

The recipe Grilled BBQ Chicken Pizza can be made in about 21 minutes. One portion of this dish contains about 65g of protein, 26g of fat, and a total of 924 calories. For $3.64 per serving, you get a main course that serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up cayenne pepper, green onions, kosher salt, and a few other things to make it today. 1390 people found this recipe to be tasty and satisfying. This recipe is typical of Mediterranean cuisine. It is brought to you by Sugar Dish Me. With a spoonacular score of 97%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Grilled BBQ Chicken Pizza, with Cherry Chipotle BBQ Sauce, Grilled BBQ Chicken Pizza, and Grilled BBQ Chicken Pizza.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 16 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, combine the brown sugar, paprika, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.Rub the seasoning all over the chicken (start with only half and add more rub as needed- that way you can save the rest and it won't be contaminated by raw chicken) breasts, place them in a dish, cover, and refrigerate until you're ready to cook.To cook the chicken, heat an outdoor grill to about 450. Make sure the surface is scrubbed clean. You can oil the cooking grates if you want but I've found if you start with a HOT HOT surface it #1) won't stick and #2) will seal in the juices so you have tender juicy grilled chicken.When the grill is hot, lift the lid and place the chicken on the grates. Close the lid and cook for about 2-3 minutes.Flip the chicken, close the lid, and cook on the second side for 2-3 more minutes.Reduce the grill heat (if you're cooking with gas; if you're using charcoal just move the breasts away from the most direct heat) Flip the chicken again (if you turn it you can create that professional-looking criss-cross pattern on the outside). Cook for 5-7 minutes. After about 3 minutes, brush on the BBQ sauce and close the lid again.Flip, and cook for approximately 5 more minutes, brushing on the BBQ sauce after about 2 minutes. COOK TIMES ARE NOT EXACT. Always make sure that your chicken has an internal temperature of 165. If you do not have a meat thermometer then cut the chicken open at the thickest spot and make sure the juices run clear. My chicken breasts are usually on the thicker side so cook times are a little longer.When the chicken is done, remove it to a plate and let it rest for a few minutes before slicing.Pour the warm water into a large bowl. Stir in the active dry yeast and let it sit for a minute until it has dissolved. Add the flour and kosher salt. Stir until a shaggy dough forms. Scatter a little extra flour on the counter, turn out the dough (including the little loose scraps) and gently knead for 5 minutes. The dough will be slightly tacky-- toss more flour on the counter while kneading as needed.Throw the dough back in the bowl (don't worry about cleaning it), dump the olive oil over the dough, and cover the bowl with a towel.Heat the grill. I mean HEAT it. I let mine get up to 500 degrees before cooking.While the grill heats, whisk together the BBQ sauce and ranch dressing.Gather up your ingredients-- the sauce you just mixed and ALL the toppings. Head outside.Sort of slosh the dough around in the olive oil and then divide it in half. Stretch one half into a circular shape. Shape really isn't important-- one of my pizzas was like a triangle. Thickness IS important! You should end up with about a 10" pizza-- if you let the middle get too thin it will burn.Toss the dough onto the hot grill. Close the lid. Cook for 2-3 minutes.Remove the dough to your work surface UNCOOKED SIDE DOWN.On the cooked side spread out half the BBQ sauce mixture. Top with cup of the cheese, half the chicken, half the red onions, half the Roma tomatoes, half the fresh pineapple, and half the Serrano peppers.Put the pizza back on the grill and cook for another 3 or 4 minutes.Remove to a cutting board and let it rest for a minute before cutting.Repeat the process with the second pizza.

 

Step by step:

1. In a small bowl, combine the brown sugar, paprika, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.Rub the seasoning all over the chicken (start with only half and add more rub as needed- that way you can save the rest and it won't be contaminated by raw chicken) breasts, place them in a dish, cover, and refrigerate until you're ready to cook.To cook the chicken, heat an outdoor grill to about 45

2. Make sure the surface is scrubbed clean. You can oil the cooking grates if you want but I've found if you start with a HOT HOT surface it #

3. won't stick and #

4. will seal in the juices so you have tender juicy grilled chicken.When the grill is hot, lift the lid and place the chicken on the grates. Close the lid and cook for about 2-3 minutes.Flip the chicken, close the lid, and cook on the second side for 2-3 more minutes.Reduce the grill heat (if you're cooking with gas; if you're using charcoal just move the breasts away from the most direct heat) Flip the chicken again (if you turn it you can create that professional-looking criss-cross pattern on the outside). Cook for 5-7 minutes. After about 3 minutes, brush on the BBQ sauce and close the lid again.Flip, and cook for approximately 5 more minutes, brushing on the BBQ sauce after about 2 minutes. COOK TIMES ARE NOT EXACT. Always make sure that your chicken has an internal temperature of 16

5. If you do not have a meat thermometer then cut the chicken open at the thickest spot and make sure the juices run clear. My chicken breasts are usually on the thicker side so cook times are a little longer.When the chicken is done, remove it to a plate and let it rest for a few minutes before slicing.

6. Pour the warm water into a large bowl. Stir in the active dry yeast and let it sit for a minute until it has dissolved.

7. Add the flour and kosher salt. Stir until a shaggy dough forms. Scatter a little extra flour on the counter, turn out the dough (including the little loose scraps) and gently knead for 5 minutes. The dough will be slightly tacky-- toss more flour on the counter while kneading as needed.Throw the dough back in the bowl (don't worry about cleaning it), dump the olive oil over the dough, and cover the bowl with a towel.

8. Heat the grill. I mean HEAT it. I let mine get up to 500 degrees before cooking.While the grill heats, whisk together the BBQ sauce and ranch dressing.Gather up your ingredients-- the sauce you just mixed and ALL the toppings. Head outside.Sort of slosh the dough around in the olive oil and then divide it in half. Stretch one half into a circular shape. Shape really isn't important-- one of my pizzas was like a triangle. Thickness IS important! You should end up with about a 10" pizza-- if you let the middle get too thin it will burn.Toss the dough onto the hot grill. Close the lid. Cook for 2-3 minutes.

9. Remove the dough to your work surface UNCOOKED SIDE DOWN.On the cooked side spread out half the BBQ sauce mixture. Top with cup of the cheese, half the chicken, half the red onions, half the Roma tomatoes, half the fresh pineapple, and half the Serrano peppers.

10. Put the pizza back on the grill and cook for another 3 or 4 minutes.

11. Remove to a cutting board and let it rest for a minute before cutting.Repeat the process with the second pizza.

Nutrition Information:

covered percent of daily need