Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 naan or flatbreads (about 6–7 inches each)
- 2 tablespoons olive oil
- 1/2 cup BBQ sauce (plus 2 tablespoons for serving, optional)
- 2 cups cooked shredded or chopped chicken (about 12 ounces)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 2 cups shredded low-moisture mozzarella (8 ounces)
- 1/2 cup shredded sharp cheddar (2 ounces)
- 2 tablespoons chopped cilantro (optional)
Do This
- 1. Preheat a gas or charcoal grill for two-zone cooking to 450°F (medium-high).
- 2. Toss chicken with 2 tablespoons BBQ sauce (optional, for extra flavor).
- 3. Brush naan lightly with olive oil; grill 1–2 minutes until blistered. Flip.
- 4. On the grilled side, spread BBQ sauce, add chicken, red onion, and cheese.
- 5. Move pizzas to indirect heat, close lid, and grill 4–6 minutes until cheese melts.
- 6. If needed, slide over direct heat for 30–60 seconds to crisp the bottom.
- 7. Rest 2 minutes, finish with cilantro, slice, and serve.
Why You’ll Love This Recipe
- Fast and grill-friendly: No oven needed, and it’s ready in about 20 minutes.
- Blistered, smoky crust: Grilling naan gives you crisp edges and great char.
- Easy to customize: Swap cheeses, add heat, or pile on extra toppings.
- Perfect for sharing: Slice each naan into strips or wedges for a crowd.
Grocery List
- Produce: 1/2 small red onion, fresh cilantro (optional)
- Dairy: low-moisture mozzarella (8 oz), sharp cheddar (2 oz)
- Pantry: naan or flatbreads (4), BBQ sauce, olive oil
Full Ingredients
For the BBQ Chicken Naan Pizzas
- 4 naan or flatbreads (about 6–7 inches each)
- 2 tablespoons olive oil
- 1/2 cup BBQ sauce
- 2 cups cooked shredded or chopped chicken (about 12 ounces)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 2 cups shredded low-moisture mozzarella (about 8 ounces)
- 1/2 cup shredded sharp cheddar (about 2 ounces)
Optional Finishes (Recommended)
- 2 tablespoons chopped cilantro
- 2 tablespoons extra BBQ sauce, for drizzling at the table
- 1/4 teaspoon red pepper flakes, for heat
Step-by-Step Instructions
Step 1: Preheat the grill for two-zone cooking
Preheat a gas grill (all burners on) or prepare a charcoal grill for two-zone cooking (coals banked to one side) to reach 450°F (medium-high). You want a hot direct-heat area for blistering the naan and an indirect-heat area to melt the cheese without scorching the bottom.
Clean and oil the grill grates. If you have a grill lid thermometer, use it; otherwise, give the grill at least 10 minutes to fully heat.
Step 2: Prep toppings so assembly is fast
Thinly slice 1/2 small red onion (aim for very thin slices so they soften quickly on the grill). Shred the cheeses if you’re not using pre-shredded.
If your chicken is plain, you can boost flavor by tossing it with 2 tablespoons of the BBQ sauce in a bowl. This helps keep it juicy and ensures every bite is saucy.
Step 3: Blister the naan
Brush both sides of each naan lightly with olive oil (use up to 2 tablespoons total). Place naan over direct heat and grill for 1–2 minutes, lid open, until you see bubbles, light char marks, and the surface looks a bit dry and toasted.
Flip each naan and grill the second side for 30–60 seconds. You’re not fully cooking it here; you’re creating a sturdy, flavorful base that won’t get soggy once sauced.
Step 4: Top the naan like pizza
Move the naan to a tray or keep them on the grill over very low heat while you work (a tray is often easier).
On the most-toasted side of each naan, spread BBQ sauce evenly (about 2 tablespoons per naan; use the full 1/2 cup total). Top with chicken (about 1/2 cup per naan), a few red onion slices, then sprinkle on mozzarella and cheddar. Keep toppings within about 1/2 inch of the edge so nothing falls through the grates.
Step 5: Melt the cheese on indirect heat with the lid closed
Place the topped naan pizzas on the grill over indirect heat. Close the lid and cook for 4–6 minutes, or until the cheese is fully melted and the onions start to soften.
Check once around the 4-minute mark. Grills vary, and naan can go from perfectly crisp to too-dark quickly.
Step 6: Crisp the bottom (optional, quick)
If you want a little more crunch or char, slide each naan briefly over direct heat for 30–60 seconds. Watch closely. The sugars in BBQ sauce and the edges of the naan can burn fast.
Step 7: Finish, rest, and slice for sharing
Transfer pizzas to a cutting board and let them rest for 2 minutes so the cheese sets slightly and slicing is cleaner. Finish with chopped cilantro, a drizzle of extra BBQ sauce if you like, and red pepper flakes for heat.
Slice each naan into 6 wedges (or strips) and serve warm.
Pro Tips
- Use low-moisture mozzarella: It melts beautifully and avoids a watery top that can soften the naan.
- Two-zone heat is your best friend: Direct heat blisters the bread; indirect heat melts the cheese without burning the crust.
- Keep onion slices thin: Thin onion softens quickly and stays pleasantly crisp-tender.
- Don’t over-sauce: Stick to about 2 tablespoons sauce per naan to prevent sogginess and flare-ups.
- Close the lid to melt cheese fast: The grill acts like a convection oven when covered.
Variations
- Spicy BBQ chicken naan: Add 1–2 thinly sliced jalapeños and use a spicy BBQ sauce. Finish with red pepper flakes.
- Hawaiian-inspired: Add 1/2 cup drained pineapple tidbits (pat dry) and swap cheddar for smoked gouda.
- White BBQ twist: Use Alabama-style white BBQ sauce, swap cheddar for provolone, and finish with extra black pepper.
Storage & Make-Ahead
Refrigerate: Store leftover slices in an airtight container for up to 3 days.
Reheat: For the best texture, reheat on a grill or in an oven at 400°F for 6–8 minutes until hot and crisp. A toaster oven works great too. Microwave reheating is fine in a pinch, but the crust will soften.
Make-ahead: Slice the onion and shred the cheese up to 2 days ahead. Cook and shred chicken up to 3 days ahead. When it’s time to eat, you’ll just blister, top, and melt.
Nutrition (per serving)
Approximate per serving (1 naan pizza): 610 calories, 34 g protein, 63 g carbohydrates, 25 g fat, 1,520 mg sodium, 3 g fiber, 12 g sugar. Values vary by naan size, BBQ sauce, and cheese brand.
