Preheat flat top grill to 450 degrees.
Add ketchup, honey, soy sauce, sesame oil, rice wine vinegar, garlic, and ginger to a food processor.
- 1 cup Ketchup
- 1/2 cup Honey
- 1/2 cup Soy Sauce
- 2 tablespoons Sesame Oil
- 2 tablespoons Seasoned Rice Wine Vinegar
- 2 tablespoons Garlic, Peeled
- 1 tablespoon Ginger, Peeled
GRILL TIP: Knobs of ginger can sometimes be difficult to peel, but not anymore. Hold the ginger, and use a spoon to easily scrape the peel from the ginger
Process for 30 seconds until smooth. Transfer to a small stainless-steel pot.
Transfer barbecue sauce to grill, and allow flavors to bloom by cooking for 10 minutes. Remove from grill, and reserve.
Place chicken thighs into a small mixing bowl. Season with a pinch of salt, pepper, and oil. Mix well
Place onto the grill, and cook for 5-7 minutes on each side. Remove chicken thighs from grill, and place onto cutting board to rest.
Add cooked chicken thighs to a small mixing bowl, and shred apart.
GRILL TIP: Easily shred cooked chicken thighs by using a pair of tongs to hold the chicken, and a fork to shred it.
Spread Asian barbecue sauce over top of flatbreads
Sprinkle each flatbread with mozzarella cheese, and grill for 2-3 minutes to melt cheese.
Sprinkle chicken over the top of grilled flatbreads.
Top flatbreads with chopped scallions.
Transfer grilled flatbreads to a cutting board.
Serve, and enjoy!