White BBQ Sauce Grilled Chicken Flatbread

A previous blog of mine for White BBQ Sauce Grilled Chicken discusses a wonderful condiment – White BBQ Sauce. Another recipe I created using the same BBQ sauce is for a White BBQ Sauce Grilled Chicken Flatbread. It’s absolutely divine! The White BBQ Sauce is tangy, zesty, and pairs well with grilled meat…or in this case, acts as a great pizza sauce 🙂

This flatbread recipe is simple to make and can be customized to any taste. I like to use chicken, cheese, red onion, and green onion. You can omit or add any items. Try adding mushrooms or green pepper, chopped bacon, you name it! Or skip any item if you have a pickier eater on your hands 🙂

The recipe for the White BBQ Sauce can be found here.

The recipe for the White BBQ Sauce Grilled Chicken Flatbread can be found here.

Start by making the BBQ sauce. Add the mayonnaise, vinegar, mustard, salt, pepper, sugar, garlic, and horseradish to a bowl and whisk to combine. This recipe makes about 4 cups of BBQ sauce. You can always half the recipe (or double) if needed. Set the sauce aside.

You will want to use pre-cooked chicken for this recipe otherwise it will not cook long enough to be cooked through. If you have leftover chicken from a previous meal, that works well. Alternatively, you can grill 1-2 chicken breasts to use, depending on how many flatbreads you are making.

Chop the chicken (pre-cooked) and onions. Set aside.

Preheat the grill to 450 degrees F. Use only the outside burners.

Turn a baking sheet over and place a piece of aluminum foil on top (do not fold down the sides). You will use this foil to slide the pizzas onto the grill in a later step.

Place 2 Naan flatbreads on top of the aluminum foil.

Spread the White BBQ Sauce evenly over the top of each flatbread, saving some to drizzle on top. Use as much or as little as you like – it’s quite flavorful! The drizzle on top is optional but I think it’s worth it.

Add the shredded cheese, chopped chicken, and chopped red onion to each flatbread.

Carefully transport the baking sheet to the grill and slide the aluminum foil onto the grill. The foil will also prevent the bottom of each flatbread from burning.

Close the grill cover and warm the pizzas until all ingredients are hot and the cheese has melted, about 4-6 minutes. If you notice the pizzas are burning or cooking too fast, you can turn down the heat or crack the cover open slightly to slow down cooking.

After 4-6 minutes, carefully slide the aluminum foil out from under the pizzas and let the bottoms crisp for about 30 seconds.

Remove the pizzas to the baking sheet when done to transport back inside. Drizzle with additional White BBQ Sauce and sliced green onions. Slice and serve immediately while still hot. Enjoy!