BBQ Chicken Flatbread is a quick and easy dinner recipe that everyone at your table with devour. The recipe uses naan as pizza crust and rotisserie chicken as a shortcut, so it can be prepared in less than 30 minutes easily! The flavors of barbecue with accents of lime, jalapeno and onion make the perfect summer bite.
What is BBQ Chicken Flatbread?
I like to think of flatbread as pizza minus the sauce and with a more bread-like crust. Flatbreads are a great shareable snack, but they also make a unique dinner. It’s kind of like a personal pizza, and who doesn’t love that?!
BBQ Chicken Flatbread consists of simple ingredients that are big on flavor with very little prep.
- Fresh corn on the cob adds a nice layer of texture and freshness to the flatbread. I like to char the corn under the broiler for added flavor! If you can’t find fresh corn, I would go ahead and skip this ingredient. Frozen and canned don’t work well in this recipe.
- Rotisserie chicken keeps this recipe quick and easy. You can also roast your own boneless skinless chicken breasts if you prefer white meat only. This Gimme Some Oven recipe would work well. Simply remove the skin and pull the chicken away from the bone before tossing it in barbecue sauce.
- Barbecue sauce is totally a matter of personal preference, so I hesitate to recommend a specific brand. We like all kinds of different brands and often venture out to try new ones at my house. That being said, Stubb’s is always a good choice in my opinion.
- Jalapeno, lime, cilantro, and red onion bring brightness and acidity to the flatbreads. If you don’t like any of these particular garnishes, feel free to omit them, but they each add a special flavor to the recipe.
- Naan is one of my favorite ways to start an easy pizza or flatbread recipe. It’s always available at the grocery store and provides a crisp base without the added work of messing with dough. I like to toast the naan with a little olive oil and garlic salt before topping it with the chicken.
- Shredded mozzarella gives the flatbreads those bites with ooey-gooey cheese pulls that we all love.
- Ranch dressing for dipping is totally optional. It’s particularly good though if you piled your flatbread high with spicy pickled jalapenos.
Helpful Tools
A mandoline is super helpful when you’re thin-slicing produce. For this recipe, I like slicing the jalapenos and red onion both really thin, so the flavors all meld together on the flatbread. A mandoline is not required, but they are inexpensive and help speed up prep significantly.
What to do with leftovers
If you end up with leftover flatbreads, they can be reheated in the oven or in a toaster oven. I would recommend reheating before adding any pickled jalapenos or cilantro. Reheat at 350 degrees for about ten minutes or until warmed through. Once heated, then top with pickled jalapeno and chopped cilantro before serving.
BBQ Chicken Flatbread combines everything you love about BBQ Chicken Pizza and makes it into a super fast and easy weeknight dinner. I can't wait to hear what you think of this recipe!
HELPFUL UTENSILS
Mandoline-speed up your prep with this handy tool!
BBQ Chicken Flatbread
Ingredients
- 1 fresh corn cob
- ½ rotisserie chicken skin removed and pulled
- ¾ C barbecue divided
- 1 jalapeno
- 1 lime
- ¼ C fresh cilantro
- 1 small red onion
- 4 pieces naan
- 2 Tb olive oil
- ½ tsp garlic salt
- 2 C shredded mozzarella
- ranch dressing for dipping
Instructions
- Turn the broiler on high. Peel and shuck the corn cob. Place on a small baking sheet covered with foil for easy cleanup. Drizzle with 1 tb of olive oil and smear to coat all the kernels. Place the corn close to the broiler and cook for 10-15 minutes, turning frequently. You're looking for a nice black char. Once charred, remove from the oven and set aside to cool.
- Preheat oven to 400 degrees. Prepare two baking sheets with nonstick foil or parchment paper for easy cleanup.
- Combine the rotisserie chicken with ½ C of barbecue sauce and mix to thoroughly combine. Thinly slice the jalapeno and place in a small bowl. Squeeze the fresh lime over the jalapenos and toss to combine. Set aside.
- Thinly slice the red onion. A mandoline is really helpful for thinly slicing the jalapeno and red onion. I have linked to one above if you're interested in purchasing an inexpensive one.
- Remove the corn from the cob using a sharp knife. I like doing this over a clean dish towel as it helps kernels from bouncing all over the place.
- Roughly chop the cilantro.
- Remove naan from the packaging. Place on the prepared baking sheet. Using a pastry brush, spread an even layer of oil across each piece of naan. Lightly sprinkle ⅛ tsp of garlic salt on each piece of naan. Place in the oven for 5 minutes or until starting to toast around the edges.
- Remove from the oven. Top each naan with a quarter of the pulled chicken and ½ C shredded mozzarella. Add a quarter of the charred corn kernels and as much sliced red onion as desired.
- Bake for 10-12 minutes or until cheese is just starting to brown around the edges. Remove from the oven and slice each naan into four pieces. Top each piece with desired pickled jalapeno and fresh cilantro. Serve with a side of ranch dressing.
FREQUENTLY ASKED QUESTIONS
Using rotisserie chicken speeds up the recipe, but isn't required. You can also find white meat pre-cooked chicken at the store if you have a brand you know and trust or roast boneless skinless chicken breasts in the oven to use.
Stubb's is a brand we buy often, but any brand you like will work.
I would omit corn from the recipe if fresh isn't available.
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