My Grilled Pizza: The BBQ Chicken
Updated: Mar 3
The very 1st time I had tried a BBQ Chicken Pizza is at, none other than, California Pizza Kitchen. I was very skeptical at 1st cos that was also the very 1st time I saw a pizza using a BBQ sauce instead of the traditional tomato sauce. I was quite surprised or even impressed when I took the 1st bite. As soon as I finished the 1st slice, I was completely floored.
The smokiness from their signature BBQ sauce and even their cheeses topped on a honey-based dough is just... foodgasm. What impressed me the most is the chicken. They used chicken breast meat and they are baked to perfection; tender juiciness.
As this is grilled pizza, all the toppings are to be cooked before using. I had learned a neat trick from a Hong Kong chef on how to really tenderize chicken breast meat by using baking soda. It really works like a charm. The chicken breast meat is indeed cooked tender juicy. I have a go-to homemade BBQ sauce, if you have one, pls use it, just don't use any store-bought ones. Yes! It will make all the difference. I am still using the combination of fresh and low-moisture mozzarella with Parmigiano. Perhaps, I love the trio. I also dry toasted the onion rings as it adds more smokiness to the pizza. So, there you have it, my BBQ Chicken Grilled Pizza. I hope you will give this recipe a try.
Ingredients:
(Make 2 grilled pizzas)
BBQ Chicken:
Chicken Breast Skinless Boneless Diced Into Bite-Size, 250g
Baking Soda, 1 TSP
Fennel Seeds Powder, 1 TSP
Smoked Paprika, 1/2 TSP
Brown Sugar, 1/4 TSP
Cumin Powder, 1/4 TSP
Sea Salt, 1/4 TSP
White Pepper, Pinch
Sesame Oil, 2 TBSP
BBQ Sauce:
Brown Cane Sugar, 1/2 Cup
Tomato Ketchup, 1/2 Cup
Fresh Apple Juice, 2 Apples
Fresh Orange Juice, 1 Orange
Coconut Rum, 1/4 Cup
Worcestershire Sauce, 2 TBSP
Balsamic Vinegar, 2 TBSP
English Mustard Powder, 1 TSP
Chipotle in Adobo Sauce, 1/4 of a Chipotle + a Few Splashes of Adobo Sauce
Sea Salt, Pinch
Pizza:
Red Onion Thinly Sliced (Do Not Separate Into Rings), 1
Grilled Pizza Dough, 2 Dough Balls
Sesame Oil, For Brushing
Homemade BBQ Sauce, 1 Recipe
Fresh Mozzarella, A Few Pinches
Low Moisture Mozzarella Freshly Shredded, A Handful
Parmigiano Reggiano Freshly Grated, A Few Sprinkles
Fleur de Sel, Pinch
Black Pepper, Pinch
White Pepper, Pinch
Pure Honey, For Drizzling
Fresh Coriander, A Handful
Equipment:
Griddle / Grill Oven
Cast Iron Skillet / Pan
Blender
Directions:
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Marinade the chicken.
In a bowl, add chicken breast cubes and baking soda.
Toss to combine well and until the chicken is fully coated.
Cover with cling film and set aside for 15 mins.
After 15 mins, wash chicken under running water.
Wash thoroughly.
Using a kitchen paper, pat the chicken dry.
Transfer the chicken to a shallow bowl.
Add fennel seeds, paprika, sugar, cumin, salt and pepper.
Using your hands to toss all the ingredients together.
Toss until the chicken is fully coated with the marinade.
Toss, toss, toss.
Cover the chicken with cling film and marinate in the fridge at least 4 hours to overnight.
In a cast iron skillet over medium heat, drizzle sesame oil.
Once the oil has heated up, gently place the chicken cubes into the skillet.
Cook the chicken until lightly brown on all sides.
*Do not overcook the chicken, it should take 1 min per side.*
Remove from heat and set aside.
Prepare the BBQ sauce.
In a sauce pot over medium heat, add in all the ingredients.
Stir to combine well. Bring it up to a slow simmer.
Let it simmer for about 8 to 10 minutes or until the sauce coats the back of your spoon.
Remove from heat and set aside.
Prepare the pizza.
Heat up a skillet over medium heat.
Place onion slices onto the skillet.
Dry toast the onion until almost charred on both sides.
Remove from heat and set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Spread BBQ sauce generously onto the pizza.
Add the low-moisture mozzarella onto the sauce.
Pinch the fresh mozzarella and place onto the uncovered spaces of the pizza.
Separate the toasted onion into rings.
Scatter the onion rings evenly over the top.
Dip the chicken cubes into the BBQ sauce and distribute over the pizza evenly, probably on top of the cheeses, so that the chicken is adhered to the pizza.
Lastly, sprinkle the Parmigiano over the top.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, season with fleur de sel and pepper.
Drizzle some more BBQ sauce and honey over the top in a spiral motion.
Using a pair of scissors, cut the fresh coriander over the top.
Repeat the steps for the remaining pizza.
Slice and serve immediately.
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