Grilled Bourbon Chicken Pizza Recipes

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

GARLICKY GRILLED CHICKEN PIZZA

Steps:

• Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. Brush the chicken with some olive oil and season all over with seasoning. Add chicken to the grill, until just cooked through, about 6 minutes per side. Remove to a work surface and let cool slightly, then thinly slice the chicken.
• Meanwhile, cut the dough into two pieces and stretch each piece into a 12-inch circle on a lightly floured work surface or use a rolling pin to roll the dough into the circle. Lightly flour the back of a rimmed baking sheet or a pizza peel and transfer the pizza dough to the prepared surface.
• Slide the dough off of the baking sheet onto the grill grates. Close the lid and grill until golden on the bottom side, about 2 minutes. Flip the dough and brush the top with some olive oil, then remove the pizza crust from the grill and place back on the pizza peel or baking sheet, olive oil brushed side up.
• Divide 2 cups of the mozzarella over the top of each pizza. Sprinkle with dried basil. Scatter chicken, red onion, and spinach over the top of each pizza, then sprinkle with feta. Divide the remaining mozzarella over pizzas.
• Slide pizzas back onto the grill, cover, and cook until the cheese is melted about 2 to 3 minutes more. Remove from the grill to a work surface, sprinkle with more seasoning, slice, and serve.

ROASTED CHICKEN, PEACH AND BRIE PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Set the chicken breasts on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Transfer to the oven and roast until just beginning to brown on top, about 25 minutes (the chicken will finish cooking on top of the pizza). Let cool, then cut into 1/4-inch slices.
• While the chicken cools, heat a grill pan over medium heat. Add a naan to the pan and weight it with a heavy skillet. Grill until nicely charred, 3 to 4 minutes; flip, and grill for another 3 to 4 minutes. Repeat with the remaining naan. Remove the naan to a work surface. Brush with olive oil, season with salt, and then spread with the jam. Top the pizzas with the sliced chicken.
• Place the pizzas on a baking sheet fitted with a wire rack. Transfer to the oven and cook until the jam starts to caramelize and the chicken browns, about 10 minutes.
• Remove from the oven and top with the sliced brie. Allow the cheese to melt from the residual heat for a minute or two. Season with coarsely ground black pepper. Cut each pizza into 6 slices and serve immediately.
• Combine the peaches, sugar and ginger in a saucepan over medium heat. Cook, stirring every couple minutes, until the sugar melts and the peaches soften, 10 minutes. Add the moonshine, lemon juice and zest, and simmer until thickened, about 20 minutes, stirring every couple minutes to prevent scorching. Store in the refrigerator for up to 1 month.

GRILLED BOURBON CHICKEN

Steps:

• Add chicken pieces to grill and cook until lightly browned.
• Remove chicken.
• Heat oil in a large skillet.
• Add remaining ingredients to skillet, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

GRILLED BOURBON CHICKEN

Steps:

• Combine olive oil and next 7 ingredients.
• Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
• Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.

GRILLED BOURBON CHICKEN

Steps:

• Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
• In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
• Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.