- 1 large skinless, boneless chicken breast half
- 2 pinches Montreal steak seasoning, or to taste
- 1/3 cup hot pepper sauce (such as Frank's RedHot®)
- 2 tablespoons hot pepper sauce (such as Frank's RedHot®)
- 2 pieces tandoori naan bread
- 1 teaspoon olive oil, or as needed
- 1/2 cup blue cheese dressing (such as Marie's®), or to taste
- 2 tablespoons diced red onion
- 8 ounces shredded Cheddar cheese, or to taste
- 1/2 cup shredded iceberg lettuce
- 1 roma (plum) tomato, seeded and chopped
- Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
- Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
- Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
- Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.
03/25/2018
recipepes.com
Grilled Buffalo Chicken Pizza, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
