Brandon Frohne

Asian BBQ Chicken Flatbread

Serves: 2 people
Cook Time: 0 - 30 min
Asian BBQ Chicken Flatbread


  • Main


  1. 01

    Preheat flat top grill to 450 degrees.

  2. 02

    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
  4. 03

    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

  5. 04

    Process for 30 seconds until smooth. Transfer to a small stainless-steel pot.

  6. 05

    Transfer barbecue sauce to grill, and allow flavors to bloom by cooking for 10 minutes. Remove from grill, and reserve.

  7. 06

    Place chicken thighs into a small mixing bowl. Season with a pinch of salt, pepper, and oil. Mix well

  8. 07

    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.

  9. 08

    Add cooked chicken thighs to a small mixing bowl, and shred apart.

  10. 09

    GRILL TIP: Easily shred cooked chicken thighs by using a pair of tongs to hold the chicken, and a fork to shred it.

  11. 10

    Spread Asian barbecue sauce over top of flatbreads

  12. 11

    Sprinkle each flatbread with mozzarella cheese, and grill for 2-3 minutes to melt cheese.

  13. 12

    Sprinkle chicken over the top of grilled flatbreads.

  14. 13

    Top flatbreads with chopped scallions.

  15. 14

    Transfer grilled flatbreads to a cutting board.

  16. 15

    Serve, and enjoy!


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