Oklahoma BBQ Chicken Flatbread Pizza on the Grill

Introduction

If you're craving bold Oklahoma BBQ flavor, crisp flatbread, and cheesy goodness, this BBQ Chicken Flatbread Pizza recipe is going to become your go-to favorite. Using the Arteflame grill, we lock in juicy flavor with a perfect sear using reverse searing and cook it all on the flat cooktop for unbeatable taste and presentation—all without any pots, pans, or oven.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
• 1/2 cup Oklahoma-style BBQ sauce (plus extra for drizzling)
• 2 flatbreads or naan breads
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 red onion, thinly sliced
• 1 tablespoon unsalted butter (for griddle)
• Fresh cilantro for garnish
• Salt and pepper to taste
• Optional: red pepper flakes for extra heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins and light the paper.
4. Let the fire establish and heat up the grill. You’ll be ready to cook in about 20 minutes.

Step 2: Prepare and Sear the Chicken

1. Season your chicken with salt and pepper.
2. Place the chicken on the center grill grate to sear at over 1,000°F, about 1 minute per side to lock in juices.
3. Move the seared chicken to the flat top cooktop to finish cooking slowly to an internal temp of 160°F.
4. Remove from the grill and rest. The temp will rise to the safe 165°F due to carryover cooking.
5. Shred the chicken once rested.

Step 3: Toast the Flatbread

1. Spread a small amount of butter on the griddle cooktop near the center zone for even heat.
2. Place the flatbreads on the cooktop and toast until golden, about 1-2 minutes per side.
3. Remove and set aside.

Step 4: Assemble the Pizza

1. Lay the toasted flatbreads back on a medium heat zone of the griddle.
2. Spread a layer of Oklahoma BBQ sauce over each flatbread.
3. Top with shredded chicken, both cheeses, and sliced red onions.
4. Let it cook until the cheese melts and bubbles—about 5-7 minutes. Rotate pizzas for even cooking as needed.

Step 5: Finish and Serve

1. Drizzle each pizza with a little extra BBQ sauce.
2. Sprinkle with fresh chopped cilantro and optional red pepper flakes.
3. Slice and serve hot right off the grill.

Tips

• Don’t overcook the chicken—remove it from the grill when it hits 160°F internal temp and let rest.
• The griddle zones allow various heat controls—near center for melting cheese evenly, outer ring to keep bread from burning.
• Use high-quality Oklahoma BBQ sauce—this is what brings out regional flavor.
• Using butter instead of olive oil enhances the richness of toasted flatbread.
• Add toppings once the grill's flat top has cooled slightly so the cheese melts gradually without burning the base.

Variations

1. Buffalo Chicken Flatbread: Swap BBQ sauce for buffalo sauce, and top with blue cheese crumbles and scallions.
2. Hawaiian BBQ Chicken: Add pineapple chunks and crispy bacon for sweet and smoky contrast.
3. Tex-Mex Chicken Pizza: Use pepper jack cheese and add grilled corn, black beans, and jalapeños.
4. Vegetarian BBQ Flatbread: Replace chicken with grilled mushrooms, zucchini, and bell pepper drizzled with BBQ sauce.
5. Spicy Oklahoma BBQ Flatbread: Add ghost pepper cheese and a chipotle BBQ blend for heat lovers.

Conclusion

Cooking this Oklahoma BBQ Chicken Flatbread Pizza on the Arteflame grill brings out unbelievable flavor and texture without the need for complicated tools. With its perfect sear and smoky essence, this recipe is bound to impress every time.

Best pairings

• Grilled elote (Mexican street corn)
• Refreshing coleslaw with tangy vinegar base
• Cold Oklahoma-style craft beer
• Lemonade with fresh mint
• Grilled peach or pineapple slices for dessert