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Categories:Viewed: 71 - Published at: 3 years ago
Ingredients
- 1 pound Boneless Skinless Chicken Cutlets
- 1 whole Vidalia Onion, Sliced To Medium Thickness, About 1/4
- 2 bottles 18 Oz Bottles, BBQ Sauce, Divided, Poured Into 4 Separate Bowls For Marinating, Spooning On Pizza And Brushing On Onions And Serving With Additional Sauce When Finished
- 1 package Thin Crust Pizza Dough, 13.8 Ounce Size (From The Refrigerated Section Of Your Grocery)
- Flour, For Dusting Your Work Surface
- 2 cups Gouda, Colby Jack Or American Cheese, Shredded (Ive Also Heard That Goat Cheese Or Chevre Are Very Tasty)
- Canola Oil, For Oiling Grill Grates
Method
- Preheat a gas grill to medium heat (350 degrees F to 400 degrees F).
- Oil the grates with canola oil and make sure they are well coated so the chicken and the pizza dough do not stick.
- Put the chicken cutlets into a bowl and add half a bottle of BBQ sauce (approximately a cup).
- Marinate chicken for 15 minutes (if time permits).
- Put chicken on the hot grill (save the bowl of marinade for basting the chicken) and grill until internal temperature reaches 165 degrees F, basting with additional BBQ sauce for extra flavor.
- Depending on the thickness of the chicken this should take about 6 minutes per side but make sure to check the internal temperature.
- When glazing the chicken and the onions with BBQ sauce, be sure not to cross contaminate the sauces.
- The marinating sauce from the chicken should be used for the chicken, the fresh sauce from the bottle for glazing the onions.
- Pour the remaining sauce from the bottle into a bowl.
- Put the onions onto the hot grill, brushing them with the bowl of sauce.
- Grill until they begin to get crispy then remove from the grill.
- Set aside.
- When its done, remove chicken from grill and put it onto a plate and tent under foil.
- After they have rested, slice them into pieces.
- Set aside.
- In the meantime, dust the cutting board with flour or cornmeal so the dough does not stick.
- Roll the pizza dough out into 1 gigantic square (which is usually the size of a medium/large cutting board).
- Next, take your dough and cut it into 10-12 squares with kitchen shears.
- Place the pieces on the well-oiled grill grate on medium heat.
- Cook for 3-4 minutes or until char-marks have formed on the bottom.
- Turn the heat down to medium-low (on charcoal, close the vents) and flip the pizza dough pieces.
- Now start adding toppings.
- Spoon a generous amount of BBQ sauce onto each, then add cheese, sliced chicken and onion pieces on each mini pizza.
- Close the lid and let the cheese melt into the toppings, about 3-4 minutes.
- Once the cheese has melted, remove the pizzas from the grill and serve immediately.
- Serve with additional BBQ sauce for dipping the crust in.
