Grilled Teriyaki Chicken Flatbread
 
For an easy, flavorful weeknight dinner (or party appetizer), fire up the grill and make this Grilled Teriyaki Chicken Flatbread recipe.
Ingredients
  • Rectangular flatbread
  • Olive oil
  • P.F. Chang’s® Teriyaki Sauce
  • Shredded mozzarella cheese
  • Red pepper, thinly sliced
  • Red onion, thinly sliced
  • Crumbled cooked bacon
  • Grilled teriyaki chicken, sliced (*see notes)
  • Green onions, thinly chopped
Instructions
  1. Pre-heat gas grill on high with cover closed for 10-15 minutes.
  2. Lightly coat each side of flatbread with olive oil.
  3. Turn down the grill to low and place the flatbread over direct heat for 1-2 minutes, until slightly bubbling and grill marks are on bottom
  4. Remove from grill and place on a baking sheet, with the side that was grilled facing up.
  5. Brush a thin layer of P.F. Chang’s® Teriyaki Sauce onto flatbread.
  6. Cover the flatbread with shredded cheese, leaving the edges uncovered.
  7. Sprinkle on sliced chicken, red peppers, red onions and bacon.
  8. Top with a little more cheese.
  9. Place back onto the grill on direct heat. Close the cover and grill for about 2-3 minutes until the cheese melted.
  10. Remove from the grill, garnish with green onions, and slice into desired sizes.
  11. **NOTE** To prep grilled teriyaki chicken: Pound out boneless chicken breasts to even thickness, place in a bag or sealed container and fill with a bottle of P.F. Chang’s® Teriyaki Sauce. Refrigerate for at least an hour up to overnight. When ready, pre-heat gas grill on high with cover closed for about 10-15 minutes. Turn the heat down to medium high, place the chicken breasts on direct heat and close the cover. Flip after about 6-7 minutes. Close again and cook for another 6-7 minutes. Remove from the grill once the internal temperature is 165°F. Store cooked chicken in sealed container in refrigerator for 3-4 days.
Recipe by Nifty Mom at https://niftymom.com/2017/08/grilled-teriyaki-chicken-flatbread/