Empty My Fridge
BBQ Chicken Pizza
Ingredients
- Chicken thigh · boneless skinless6–8
- Killer Hogs Hot Rub2 tbsp
- Pillsbury pizza crust1
- Killer Hogs White Sauce¼ cups
- Pickled jalapeño · sliced¼ cups
- Red onion · diced¼ cups
- Mozzarella cheese · shredded1 cup
- Cheddar cheese · shredded½ cups
- Bbq sauce2 tbsp
Instructions
- Set up a charcoal grill for two-zone cooking: hot coals on one side, a cool zone on the other.
- Season the boneless, skinless chicken thighs with the hot rub.
- Grill the thighs over the hot side, flipping every 3-5 minutes, until the internal temperature reaches at least 165°F. Move them to the cool side to finish cooking if needed.
- Rest the chicken for 5 minutes, then slice into thin strips.
- Preheat the grill (or oven) to 425°F, set up for indirect cooking.
- Spread the pizza crust on a greased baking sheet.
- Spread the white sauce over the crust and sprinkle half the mozzarella over it.
- Top with the chicken strips, then the sliced jalapeños and diced onion, then the cheddar and remaining mozzarella.
- Bake the pizza until the cheese has melted and the edges are golden, about 25-30 minutes, watching it closely.
- Remove from the grill, drizzle with the BBQ sauce, then cut and serve.
Summarized from HowToBBQRight's video. Watch it for the details.
More recipes with
OnionCheeseRed onionChicken thighMozzarella cheeseCheddar cheesePickled jalapeño
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