Smoky BBQ Chicken Flatbreads with Pickled Onions

• 1 1/2 cups BBQ sauce
• 2 boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 flatbreads
• 1/2 cup crumbled blue cheese (optional)
• 1/2 cup shredded cheddar cheese
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 In a small saucepan, combine vinegar, water, sugar, salt, and pepper for the pickled onions. Bring to a boil, then add the sliced onion. Simmer for 2 minutes. Remove from heat and let cool.
2. 2 Preheat grill or skillet to medium-high heat. Season chicken breasts with smoked paprika and garlic powder.
3. 3 Grill chicken for about 6-7 minutes per side or until fully cooked. Let rest, then shred.
4. 4 Toss shredded chicken with 1 cup of BBQ sauce. Reserve remaining sauce for serving.
5. 5 Lightly brush flatbreads with olive oil. Grill for about 1 minute per side until warmed through.
6. 6 Top each flatbread with shredded chicken, a drizzle of BBQ sauce, cheeses, and pickled onions.
7. 7 Return flatbreads to the grill for another minute until cheese is melted.
8. 8 Slice and serve immediately with extra BBQ sauce on the side.

Equipment

• grill or skillet
• saucepan
• tongs
• sharp knife

Variations

• Add sliced jalapeños for heat.
• Substitute mozzarella for a milder cheese option.

Substitutions

• Use apple cider vinegar instead of white vinegar for a different flavor.
• Substitute Greek yogurt for sour cream as a lighter alternative.

Pairings

• Classic coleslaw
• Corn on the cob
• Sweet tea

Nutrition

Tips

• For extra smokiness, grill the onions before pickling.
• Use store-bought flatbreads to save time.
• If grilling isn’t an option, a stovetop skillet works great.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet to maintain crispiness.

Freezing: These flatbreads do not freeze well due to the texture of the flatbread and pickled onions.

Serving Suggestions

• Pair with a fresh green salad or coleslaw.
• Serve with corn on the cob for a summer feast.

FAQ