These flatbreads are a deconstructed version of a traditional pizza or flatbread, but delicious all the same. Make the chicken ahead of time on the grill or on the stove.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
6 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 (23-ounce) bottle Frank’s RedHot Sauce
8 tablespoons unsalted butter, softened
1 (1-ounce) packet ranch dressing and seasoning mix
1 cup sour cream
Preheat the grill to medium-high heat (about 450 degrees F).
Season the chicken with the salt and pepper and lightly brush with the oil. Place the chicken on the grill, cover, and cook for 8 to 10 minutes. Flip the chicken over and cook for an additional 8 to 10 minutes.
Meanwhile, heat the hot sauce, butter, and ranch seasoning in a small saucepan over medium heat, stirring to combine. Simmer while the chicken cooks.
Remove the chicken from the grill and shred using 2 forks. Place in a large bowl, add the butter sauce, and stir to combine. Spread sour cream on the ﬂatbreads, top with the chicken, and serve.
If you are grilling indoors on a grill pan, heat the pan over high heat. Grill the chicken for 10 to 12 minutes per side.