Grilled BBQ Chicken Pizza | Creme De La Crumb

This Grilled BBQ Chicken Pizza is a great alternative to delivery! Packed with lots of protein, flavor, and a little spicy kick, this pizza will become your go-to for easy summer grilling.

If you like homemade pizza, then you’ll also definitely want to try this Mediterranean Veggie Pizza, this Philly Cheesesteak Pizza, or this dessert-style Mixed Berry Pizza with Vanilla Glaze.

Grilled BBQ Chicken Pizza |

This post is in partnership with Reynolds. All opinions are my own. 

I don’t know about you, but I love a good grilled pizza. I mean, I like all things grilled, because that generally means the temperature is warmer and therefore we’re all outside again (finally!) after the long, long, long winters we have here.

The reason I love grilling pizza is because it’s a bit unexpected. Sure, the meats are a given, as are the grilled veggies to go alongside the meats. But I always like to bring something new to the table whenever possible and that’s why I like to grill things you wouldn’t normally think to grill, like pizza!

Grilled BBQ Chicken Pizza |

This pizza in particular is a go-to favorite around our house because it’s not your typical mozzarella-and-red-sauce variety. This one actually features a different kind of sauce — BBQ — and the rest of the ingredients — chicken, onions, jalapenos, garlic, cheese — are also a break from the norm.

I’ll tell ya, it’s certainly refreshing to make this pizza after having the delivery person come one too many times over the past few weeks. Plus, though the crust needs some time to rise, it’s really quite simple to pull this pizza off, and many of the ingredients you can buy pre-packaged if you like. Rotisserie chicken works perfectly, as do onions, jalapenos, and garlic from the salad bar or from a jar.

And, of course, you can use whatever bottled BBQ sauce your family loves, or make your own if you are so inclined.  

Grilled BBQ Chicken Pizza |


As great as grill pizza is, it’s a bit tricky to keep from sticking to the grill. I confess, too, that early on in my cooking career, I got all excited about the thought of grilling a pizza that I didn’t even stop to think about the whole falling-through-the-grates-thing. Yep, you guessed it, I laid the pizza right on top of the grill grates and was actually surprised when it started to slowly seep right through the cracks in the grates, then burn on the flames, then you know, basically get completely torched and make a huge mess.

That was one of those…learning experiences for sure. And, what I learned is that you need to have something on top of the grates to hold the dough up so that you can cook it evenly and actually eat your pizza crust. The perfect thing? Reynolds Wrap Non-Stick Aluminum Foil. Why? Well, because Reynolds Wrap Non-Stick is made of Heavy-Duty Foil with a Non-Stick coating added on one side (the dull side), which offers a heavier gauge aluminum foil than traditional Reynolds Wrap (which is something you’re going to want when you need to grill things like a pizza).

Secondly, I don’t want just anything touching my food or leaching into my food while it cooks. I know that Reynolds Wrap is produced using food safety and quality standards, which makes it my go-to in the kitchen and on the grill. Reynolds Wrap Non-Stick Aluminum Foil uses a specific food-safe coating that makes it easy to line pans and grills or cover and wrap your dishes without the added hassle of clean up (bonus!).

Grilled BBQ Chicken Pizza |


To make sure you’re not foiled by your foil, you should learn to use it correctly. After preheating the grill at medium/medium-high heat, place your foil packet or aluminum sheet directly on the grill. (The dull side with the watermark should always be facing the food for it to benefit from the non-stick properties.) Then add your pizza crust, veggies, meats — whatever you want to grill up. No muss, no fuss!


Like all good pizzas, this one can be easily customized to your flavor preferences. Switch up the cheeses to whatever you have on hand or you like. Monterey jack, sharp cheddars, and even pepper jack are all good on this BBQ pizza.

If you like it spicy, then by all means, add to it. I like to serve hot sauces on the side, but you can also mix Tabasco sauce in with your BBQ or add a shake or two of red pepper flakes after it’s done cooking.

Use leftover chicken, rotisserie chicken, or pre-grilled chicken to the top of the pie. For a different flavor, try adding thin slices of steak or even shrimp instead of chicken.

Other veggies you can add to this Grilled BBQ Chicken Pizza include corn, bell peppers (roasted or grilled), thin slices of eggplant, tomatoes, or mushrooms.

Grilled BBQ Chicken Pizza |


  • 1 tablespoon olive oil
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup shredded or thinly sliced grilled chicken
  • 1/2 cup bbq sauce
  • 2 tablespoons jalapeno slices
  • 1/4 red onion, thinly sliced
  • 2 teaspoons minced garlic OR 1/4 cup garlic cloves
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon crumbled cotija cheese
  • cilantro, cracked sea salt, and black pepper for topping


  • 1 teaspoon sugar
  • 1 packet active dry yeast
  • 2 teaspoons olive oil, plus more as needed
  • 2 1/4 cups flour, plus more as needed
  • 1 teaspoon salt
  • 1 cup very warm water


  1. PREPARE THE CRUST: add water to a large bowl. Stir in sugar, then sprinkle in yeast. Allow to rest 5 minutes until foamy. Whisk in salt and oil.
  2. Using a wooden spoon, stir in flour. Flour a clean, flat surface and transfer dough to this space. Knead for 2-3 minutes until dough becomes elastic. Brush all over with oil, place in a medium bowl. Cover with plastic wrap and place in a warm place until doubled in size, about 45 minutes. Punch down, cover and allow to rise for another 30 minutes.
  3. Roll dough out to into a large circle 1/4 inch thick.
  4. Brush dough with olive oil and sprinkle with Italian seasoning. Place on a 16-inch piece of Reynolds Wrap Non-Stick Foil and transfer to a preheated grill. Close the grill and cook for 5 minutes, flip over to cook on the other side for 5 minutes. If crust is browning too quickly, move it an area of the grill where it will not be directly over the flames.
  5. Flip back over so the oiled side is up and drizzle half of the bbq sauce on top. Top with mozzarella, chicken, garlic, onions, and jalapenos. Cook another 10 minutes.
  6. Top with remaining bbq sauce, cotija cheese, and cilantro. Cut into slices and serve.


Substitute your favorite store-bought prepared pizza crust, or use a pizza dough from your grocery store’s bakery for quicker version!

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