BBQ Chicken Flatbread is a quick and easy recipe that is bright, fresh and delicious!
Course Main Course, Snack
Prep Time 15minutes
Cook Time 15minutes
Servings 4naan flatbreads
1fresh corn cob
½rotisserie chickenskin removed and pulled
1small red onion
ranch dressing for dipping
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.