Cowabunga Chicken Flatbread Recipe

Marinate chicken

Trim excess fat from chicken thighs and place in a bowl. Add jerk seasoning, olive oil, lime juice, salt, and pepper. Mix to coat evenly. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill the marinated thighs 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are slightly charred. Let rest 5 minutes, then slice thinly against the grain into strips.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce, water, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside (reserve 1/4 cup for finishing drizzle).

Chop bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until most fat is rendered and pieces are browned, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving 1–2 tablespoons of bacon fat in the skillet.

Add the chopped red onion to the bacon fat and sauté over medium-low heat until very soft and beginning to caramelize, 10–12 minutes. Add brown sugar, apple cider vinegar, water, and black pepper. Stir and simmer 3–4 minutes until mixture is jammy. Return the cooked bacon to the skillet, stir to combine, cook 1 minute more, then remove from heat. Mash slightly with a spoon if you prefer a spreadable texture.

Preheat oven to 475°F (245°C) with a baking stone or sheet inside if available. Lightly brush each flatbread with a little olive oil and place on a sheet pan.

Spread a thin layer (about 1 tablespoon) of the house-made BBQ sauce over each flatbread as the base. Distribute shredded mozzarella evenly over the sauce on each flatbread.

Top each flatbread with sliced grilled jerk chicken, spoonfuls of bacon jam (about 1–2 tablespoons per flatbread), and thinly sliced red onion. Season lightly with the remaining salt and pepper.

Bake on the hot stone or sheet for 6–9 minutes until cheese is melted, edges are crisp and flatbread is golden. Watch closely to avoid burning.

Remove flatbreads from oven. Drizzle reserved house-made BBQ sauce over each (about 1 tablespoon each). Scatter fresh basil leaves and additional basil for garnish. Let rest 1–2 minutes, slice into quarters, and serve warm.