UPDATE: I’ve included the recipe for regular (non-jerk style) BBQ chicken in the notes section of the recipe as well!
There is nothing more that I enjoy in the summer then grilling a meal outside. The kids can go crazy in the backyard, Bo can relax with Sophie on the daybed, and I can stand at my grill, loving every second of it.
I’ll make just about everything I can on the grill in the nice weather, but one thing I hadn’t taken the time to master until now was pizza. Seeing as my favourite pizza is BBQ chicken, and I was lucky enough to be chosen to work with Grace Foods on a Jerk recipe, I figured now was the perfect time. I used two of their seasonings in the recipe below, the Jerk Marinade for the grilled chicken (far right in the pic below), and the Jamaican Jerk BBQ Sauce as a drizzle on top of the pizza (far left in the pic below). They make so many amazing Jerk sauces, seasonings, dips, and marinades though, the hardest part of this was choosing just one thing to share. I’m sure you’ll see at least a few more recipes this summer with them though!
I have to admit, this BBQ jerk chicken pizza blew my mind. The seasoning on the chicken is so perfectly incredible, nice heat with a hint of sweet. The best part is that just about everything is done on the grill. The dough is made ahead of time (or you can just buy some at the grocery store), the chicken is grilled first, then sliced and used as a pizza topping.
On the pizza itself, you’ve got three big layers of flavour. On the bottom is my jacked up hickory honey bbq sauce (you’re just altering a store bought sauce), then you’ve got the marinated jerk chicken breasts, and on top a drizzle of jerk bbq sauce. The sweetness and added smokey flavour on the bottom is the perfect pairing to the jerk flavours up top.
For toppings, I went pretty classic. I paired the jerk chicken with some bacon crumble and red onion, mozzarella cheese, and then after grilling a sprinkle of freshly chopped cilantro. Every bite of this pizza was so full of perfectly blended flavours – I swear, we ate it two days ago and Bo and I keep talking about making it again, like, tomorrow.
For grilling pizza, check out the Ultimate Guide To Pizza On The Grill that I posted earlier today. I laid out all the steps you need for grilling pizza, and all the little tips and tricks to ensure they come out perfectly every time. It also has a recipe for pizza dough made for the grill. The step-by-step pictures for this recipe are there too.
I know, enough of me telling you how awesome this pizza is (but it is SO awesome!). How about I finally give you the recipe so you can go make it yourself.
- 1 recipe pizza dough (or store bought)
- 2 large boneless, skinless chicken breasts
- 1 cup, divided, Grace's Jerk Marinade (or other jerk marinade)
- 1 cup jacked up hickory bbq sauce (see recipe in notes below)
- 1 medium red onion, sliced thinly
- 1 lb bacon, cooked and crumbled
- 2 cups finely shredded mozzarella cheese
- ¼ cup Grace's Jamaican Jerk BBQ Sauce (or other jerk bbq sauce)
- ¼ cup chopped fresh cilantro
- If making your own dough, please follow the instructions on the page linked above.
- Put the chicken breasts in a zip lock bag with ½ cup of the jerk marinade. Marinate for at least 30 minutes, but best if left in the fridge overnight.
- Preheat your grill to med-high, oil the grates, and grill the chicken until done (160ºF on an instant read thermometer). Baste the chicken with the remaining ½ cup of jerk marinade while grilling.
- Remove the chicken to a plate to rest for at least ten minutes, then slice into strips.
- While the chicken in resting, clean your grates and get everything ready for grilling the dough.
- Roll out a 9oz piece of dough to form a 12" - 13" circle. You will be making three of these.
- Lightly flour a pizza peel, or the the back of a baking sheet, and lift the dough up onto it. Use your hands to re-shape into a circle if needed. Do not use cornmeal instead of flour when bbq'ing pizza, as it's more likely to burn over the open flame.
- First grilling (lid open) - Slide the dough from the peel onto the BBQ, set to medium heat. Grill for 1 minute, then rotate 90º and grill for another 30 seconds. The underside will be starting to brown and show grill marks. Use your tongs to lift the edge of the dough up, and slide it up onto the pizza peel.
- Flip the dough over on the peel, so it's now grilled side up. Press down to remove any air bubbles. Add a few tablespoons of hickory bbq sauce to the dough, spreading with the back of a spoon, and leaving ½" - 1" free around the edge. Add your red onion, bacon, mozzarella cheese, and cooked chicken slices. Drizzle the top with the Jamaican Jerk BBQ Sauce
- Second grilling (lid closed) - Use your tongs to slide the pizza back onto the grill and close the lid for 1 minute. If you try to just slide the pizza onto the grill without the tongs you'll lose your toppings! Open the lid and rotate the pizza 90º, then close the lid for another 30 seconds. If the cheese still hasn't melted, use the tongs to slide the pizza onto your baking sheet, then close the lid again and check every 30 seconds to 1 minute until done. The baking sheet will stop the bottom from becoming burnt and overcooked.
- Remove the pizza from the grill using tongs and your pizza peel, sprinkle with the fresh cilantro, and let sit for two minutes before cutting.
- Repeat with the two remaining balls of pizza dough.
Hickory Honey BBQ Sauce
1 cup hickory BBQ sauce (I use Sweet Baby Ray's hickory brown sugar, or Tony Roma's)
1 1/2 tbsp honey
1 tbsp molasses
1 tbsp brown sugar
I just eyeball all of the ingredients, there really is no need to measure. You can give it a little taste and adjust as well. Whisk together all ingredients in a saucepan over medium heat. Heat until it just starts to bubble, stirring frequently. Remove from the heat and let cool. Store in an airtight container in the fridge if not using right away.
BBQ Chicken Recipe (non-jerk)
1 tbsp olive oil
1 large boneless, skinless, chicken breast (cut into very small pieces 1/4" or 1/2" cubes)
1 tbsp garlic powder
1 tbsp chili powder
1/2 tbsp kosher salt
1/2 tbsp pepper
1/4 cup hickory BBQ sauce
Whisk together the garlic powder, chili powder, kosher salt, and pepper. Set aside.
Put the oil in a large skillet over medium heat. Add the chicken breast pieces and the spice mix. Cook, stirring the chicken constantly with a wooden spoon, until completely cooked. Break up any larger pieces of chicken. Stir in the BBQ sauce and remove from the heat.
Disclaimer: This is a sponsored post in partnership with Grace Foods wherein I’ve been sponsored monetarily and with products. All views and recipes in this post are my own though.