Oklahoma BBQ Chicken Flatbread on Arteflame Grill

Introduction

This Oklahoma BBQ Chicken Flatbread brings together smoky, tangy barbecue flavors and creamy smoked gouda cheese on a crisp grilled flatbread – all perfectly prepared on the Arteflame grill. By reverse searing the chicken using the ultra-hot center grill grate, then moving it to finish gently on the flat cooktop, you'll preserve every juicy bite. This recipe is a favorite for game day, backyard gatherings, or a weeknight delight, promising delicious taste with easy cleanup.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (your favorite, Oklahoma-style if possible)
• 2 tablespoons butter (for grilling)
• 1 1/2 cups shredded smoked gouda cheese
• 2 large flatbreads (naan or pre-baked pizza crusts)
• 1 medium red onion, thinly sliced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Optional: red pepper flakes for a kick

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill fire bowl.
2. Stack dry firewood over the napkins.
3. Light the napkins with a match or lighter. Fire will ignite the wood within seconds.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Chicken

1. Season the chicken breasts with salt and pepper.
2. Add a bit of butter to the flat top griddle near the center where it's hottest.
3. Reverse sear the chicken: Start by placing it directly on the center grill grate to sear both sides (about 1–2 minutes per side).
4. Move the chicken to the outer flat cooktop to finish cooking by bringing it to 150°F internal temp. Remove at 150°F to allow for carryover cooking, finishing at 165°F.
5. Shred the chicken and mix with BBQ sauce in a small bowl. Avoid using a pan—just toss it on the grill’s flat top if warming further.

Step 3: Grill the Flatbread

1. Lightly butter the flatbread and warm it directly on the flat cooktop.
2. Flip once to crisp both sides gently. Remove when golden but still pliable.

Step 4: Assemble the Flatbread

1. On the griddle, layer the smoked gouda cheese evenly over each flatbread.
2. Add the shredded BBQ chicken on top of the cheese.
3. Scatter thin red onion slices over the top.

Step 5: Melt & Finish

1. Slide the loaded flatbread back on the flat top griddle near the center where it’s hotter to melt the cheese.
2. Once melted and bubbly (around 5-7 minutes), remove from grill.
3. Garnish with fresh cilantro and red pepper flakes if desired.
4. Slice and serve hot.

Tips

• Move proteins from the hot center grate to the flat cooktop to finish—the key to juicy meat.
• Use butter on the flat cooktop for extra flavor and a flawless golden crust.
• Place the flatbread closer to the outer edges for slower, even heating while melting cheese.
• Use wood with low sap content like oak or maple for a clean, flavorful fire.
• The Arteflame’s griddle zones help layer flavors—onions cooked closer to the center will caramelize beautifully.

Variations

1. Spicy Oklahoma Flatbread: Add sliced jalapeños and a spicy chipotle BBQ sauce for heat lovers.
2. Oklahoma Bacon Ranch Flatbread: Mix ranch dressing into the BBQ sauce and top with crispy bacon pieces.
3. Southwestern Oklahoma Flatbread: Add black beans, corn, and pepper jack cheese instead of gouda.
4. Oklahoma Veggie BBQ Flatbread: Replace chicken with grilled portobello mushrooms or jackfruit for a vegetarian twist.
5. Pineapple BBQ Flatbread: Add grilled pineapple chunks for a sweet and tangy flavor contrast.

Conclusion

Crafted entirely on the Arteflame using reverse searing and the griddle heat zones, this Oklahoma BBQ Chicken Flatbread delivers perfectly grilled, juicy meat and crisp, flavorful flatbread without ever touching a pan or oven. Once you try this method, you’ll crave the charred, smoky finish in every meal.

Best Pairings

• Pair with grilled corn on the cob brushed with chili lime butter.
• Serve with a cold glass of Oklahoma-brewed craft beer or a smoky bourbon cocktail.
• Grilled peach halves with a dollop of sweetened mascarpone make an excellent dessert.