Mini Meal Plan: Barbeque Chicken
Barbeque Chicken and BBQ Chicken, Gouda and Caramelized Onion Pizza
Slow cooking chicken on the grill results in tender, juicy and incredibly flavorful meat. Enjoy the leftover chicken as part of a grown-up tasting pizza you will love.
Mini Meal Plans use the leftover main ingredient from one night's dinner to make an entirely different dinner one other night that week. The Mini Meal Plan provides you the tools to formulate a personalized meal plan that works for you and your family. You get not one, but two delicious dinners from the effort of one night's cooking. Visit the more than 40 other great Mini Meal Plan recipes at Mini Meal Plan: Cook Once.... Eat Twice.
Fourth of July is right around the corner and it's time to fire up the grill. In addition to hamburgers and barbeque ribs, one of our country's favorite things to cook on the grill is barbeque chicken. Whether you make your own sauce, or use a favorite like Sweet Baby Rays, barbequing chicken is one meal that you can't do wrong. Chicken holds the flavor of barbeque sauce well, and with a low-temp, slow grilling process, you get mouth-watering, juicy results.
Use the leftover chicken to make this delicious, grown-up pizza that can be enjoyed hot out of the oven, or packed for a picnic.
Meal 1: Grilled Barbeque Chicken
Serves 4 with leftovers for Meal 2
Ingredients
- 6 chicken breasts
- Salt
- Pepper
- Onion salt
- 2 cups Barbeque Sauce (see recipe below)
Season chicken generously with salt, pepper and onion salt.
Place chicken in center of grill, and cook over medium-low heat for 15 minutes each side. Brush top side generously with barbecue sauce and continue cooking for 5 more minutes. Turn and do the same to the other side.
Serve with remaining barbecue sauce on the side.
Barbecue Sauce Recipe
Ingredients
- 3/4 cup lemon juice
- 2 teaspoons grated lemon peel
- 1 tablespoon spicy dry mustard
- 1 tablespoon garlic salt
- Dash pepper
- 6 tablespoons honey
- 6 tablespoons soy sauce
- 1/2-cup vegetable oil
- 2 tablespoons Worcestershire
- 1/2-cup ketchup
Combine all ingredients and let stand for 1 hour before using.
Meal 2: Barbeque Chicken Pizza
Ingredients
- Leftover chicken (equivalent of 1 cup)
- 1/2-cup barbecue sauce
- 1 can diced tomatoes, drained
- 7 ounces smoked Gouda cheese, coarsely shredded
- 1/2 green pepper, thinly sliced
- 1 teaspoon cilantro
- 1 pizza crust (see recipe below)
- 1 lg. Vidalia onion, thinly sliced
- 2 tablespoons butter
- 2 teaspoons packed light brown sugar
Cook onions in butter in large frying pan over medium-high heat 8 to 10 minutes or until golden, stirring frequently. Stir in brown sugar; cook until melted. Keep warm.
Spread crust on pizza stone or baking sheet. Prebake in 375 degree oven for 5 minutes.
Cut leftover chicken crosswise into 1/3 inch-wide slices. Spread barbeque sauce on prebaked crust. Arrange chicken slices, green peppers, tomatoes and caramelized onions evenly. Sprinkle with cheese and cilantro. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes.
Pizza crust
- 1 1/4 cups flour
- 1/8 oz. dry yeast
- 1/2 teaspoon salt
- 1/2 cup very warm water (120-130 degrees)
- 1 tablespoon vegetable oil
In a medium bowl, stir together half of the flour, the yeast and the salt until well blended. Add water and oil. Mix by hand until almost smooth. Gradually stir in remaining flour to make a firm dough. Cover and let set for at least 15 minutes. Generously prick dough with fork. Preheat oven to 400. Generously grease a baking sheet, and roll out dough. Place in middle rack of oven. Prebake for 10 to 12 minutes or just until edges of crust begin to turn a light golden brown. Remove from oven.
