BBQ Kraut and Chicken Flatbread
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 flatbreads or large naan breads
1 large boneless, skinless chicken breast
2 cups cool water for brining the chicken (this is an optional step)
2 tbsp. salt for brining the chicken (this is an optional step)
1 tbsp. olive oil
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt, or to taste
½ tsp. black pepper
Juice of 1 lime (about 2 ½ tbsp.)
½ cup BBQ sauce, plus more for drizzling
2 cups shredded cheese (I used a mix of mozzarella and medium sharp cheddar)
¼ red onion, thinly sliced
2 – 3 green onions, thinly sliced
½ small red bell pepper, thinly sliced
1 fresh jalapeno, sliced into thin circles (optional)
½ - ¾ cup Frank’s Sweet & Smoky BBQ Kraut, drained
Fresh cilantro leaves for garnish (optional)
Instructions
- First, do a quick brine for the chicken. This is an optional step but will result in a more tender and juicier piece of meat. Fill a large mixing bowl with 1 cup of cool water. Whisk in 2 tablespoons of salt until mostly dissolved and add the remaining 1 cup of cool water. Add the chicken and let sit on the counter for 15 minutes.
- While the chicken is brining, make the rub. In a small mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and lime juice until smooth. Set aside.
- When the chicken is done brining, remove from the solution and rinse well under cool water to remove any excess salt. Pat the chicken dry using a paper towel. Rub the olive oil and spice mixture evenly over the entire piece of chicken. Let sit while you prep your grill.
- Prepare your grill for medium-high heat and preheat for about five minutes and oil the grates. Grill the chicken (covered), turning halfway through, until an instant-read thermometer inserted in the thickest part registers 165 degrees Fahrenheit; about 6 minutes per side.
- Transfer the chicken to a cutting board and let it rest for at least 5 minutes while you prepare your flatbreads. At this point, you’ll want to reduce the grill heat to medium.
- Divide the BBQ sauce between the two flatbreads and brush evenly over the top. Next, divide the shredded cheese and sprinkle over both flatbreads. Slice the chicken into thin strips and distribute evenly between both flatbreads, followed by the red onion, green onion, bell pepper, jalapeno slices (if using), and BBQ Kraut. Top with a little more cheese if desired.
- Carefully transfer the flatbreads to the grill. Cover and cook until the cheese is melted and bubbly and the flatbreads are crisp on the bottom; about 5 minutes.
- Transfer the flatbreads to a large serving or cutting board. Drizzle with more BBQ sauce and top with fresh cilantro leaves, if desired. Slice into squares or triangles and serve.
