Hot Chicken Flatbread Recipe
Ingredients
2 Chicken breasts (boneless)
2 Cups croutons
2 Cups mayonnaise
⅓ Cup lemon juice
1 Tbsp onion powder
1 Tsp salt
2 Cups cubed cheddar cheese
4 Flatbreads
Sriracha hot sauce
Rub Ingredients:
1 Tbsp smoked paprika
1 Tsp chilli powder
1 Tsp cayenne pepper
1 Dash of sea salt crushed
1 Dash peppercorn medley crushed
1 Tsp onion powder
1 Tsp garlic powder
1 Tsp ground white pepper
Using an empty seasoning container add these ingredients above in one container and mix.
Equipment Used:
P10 Bradley Smoker
Non-Stick Mats
Mk4 Instant Read Thermometer
Bradley Foldable Table
Bradley Smoker Setting:
Cook Time: 120 Minutes
Temp: 226ºF or 107°C
Wood: Hickory Blend
Smoke Time: 60 Minutes
Preparation
Set Bradley Smoker to the settings listed above.
Using the rub (listed above) coat the chicken breast and place it onto the smoker at 226ºF (107.8°C). Smoke for about 2 hours or until the internal temperature reaches 165ºF (73.9°C).
Pull off the smoker and cut it into cubes.
In a bowl mix chicken, croutons, mayonnaise, lemon juice, onion powder, salt, and cheddar cheese.
In a pan, add the ingredients and smoke at 320ºF (160°C) until the cheese is melted (about 30 minutes).
Place a big spoonful of the chicken mixture onto the flatbread, drizzle in sriracha, and toast.
Bon Appetite!
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
Shop Now