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iNGREDIENTS
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1 lb. boneless skinless chicken thighs
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2 naan flatbreads
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4 cup shredded mozzarella
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½ cup chopped scallions
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kosher salt and black pepper as needed
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vegetable oil as needed
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1 cup ketchup
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½ cup honey
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½ cup soy sauce
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2 tbsp. sesame oil
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2 tbsp. seasoned rice wine vinegar
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2 tbsp. garlic, peeled
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1 tbsp. ginger, peeled
Asian Barbecue Sauce
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Cook your barbecue sauce in the stainless steel pot for 10 minutes to allow flavors to bloom. Remove your barbecue sauce from the grill and set it aside.
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When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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Place your chicken thighs onto the grate and cook them for 5–7 minutes on each side until they reach an internal temperature of 165°F. When they’re ready, remove your chicken thighs from the grill and place them onto a cutting board to rest.
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To put together your flatbreads, start by spreading your Asian barbecue sauce over your flatbreads.
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Then, add your shredded mozzarella cheese to your flatbreads.
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Place your cooked chicken thighs into a small mixing bowl and shred them. Sprinkle your shredded chicken on top of your flatbreads.
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Grill your flatbreads for 2–3 minutes to melt the cheese, then transfer your grilled flatbreads to a cutting board. Top your flatbreads with chopped scallions and serve.