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2-3
5-10 minutes
10 minutes
2 tsp. balsamic glaze
Heat the Blackstone griddle to medium-high. Add a small amount of olive oil and the frozen chicken strips.
To quickly warm the chicken, add a splash of water over the chicken and cover with a dome. This should take about 5 minutes. Once the chicken is heated through, remove the dome, add more olive oil, and toss the chicken until it crisps up and forms a crust.
Preheat the other side of the griddle to medium-low. Spread BBQ sauce evenly on each naan bread. Layer with mozzarella cheese, chopped tomato, and sliced red onion.
Place the naan breads directly on the griddle. Dice the cooked chicken and distribute it evenly over the flatbreads. Using a squeeze bottle, lightly mist water around the edges of the naan (without soaking it). Close the lid to allow steam to melt the cheese and cook the toppings. You can also use a dome if preferred.
Once the cheese is melted and the bottom of the naan is crispy, remove from the griddle. Top with arugula and drizzle with balsamic glaze.
Slice as desired and enjoy your BBQ chicken flatbread!
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