Tender seasoned chicken, melted Monterey Jack and cheddar, sweet pineapple, and red onion come together on crispy flatbread for an easy BBQ-inspired meal that's perfect for lunch, dinner, or sharing.
Rated 4.7 stars by 3 users
4
10 minutes
Tender seasoned chicken, melted Monterey Jack and cheddar, sweet pineapple, and red onion come together on crispy flatbread for an easy BBQ-inspired meal that's perfect for lunch, dinner, or sharing.
Author:Todd Toven
1 tbsp cooking oil, plus more for the griddle
Blackstone Parmesan Ranch Seasoning, to taste
1 tbsp fresh garlic, chopped
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
2 flatbreads
BBQ sauce
Pineapple, chopped into small pieces
Red onion, chopped
Fresh cilantro, chopped
In a bowl, toss the chicken with the cooking oil and season generously with Blackstone Parmesan Ranch Seasoning.
Lightly oil the griddle and add the chicken. Cook for 5–7 minutes, stirring occasionally, until lightly browned and nearly cooked through.
Add the chopped garlic to the griddle and sauté for 30–60 seconds until fragrant. Mix it into the chicken and continue cooking until the chicken is fully cooked.
Place the flatbreads on the griddle and toast for 1–2 minutes until lightly browned. Flip the flatbreads and reduce the heat to low.
Spread a thin layer of BBQ sauce over each flatbread.
Top evenly with the Monterey Jack and cheddar cheeses, followed by the cooked chicken, chopped pineapple, and red onion.
Continue cooking over low heat until the cheese is completely melted and the flatbreads are crisp on the bottom.
Remove from the griddle and finish with fresh cilantro, an extra drizzle of BBQ sauce, and a light sprinkle of Blackstone Parmesan Ranch Seasoning.
Slice and serve immediately.
Juicy chicken thighs and thick-cut dill pickles are threaded onto skewers, grilled on the Blackstone, and basted with a rich garlic-pickle butter. ...
placeholder
