Let me tell you, the smell of smoky barbecue sauce mingling with gooey melted cheese wafting off the grill is honestly one of those moments that stop you in your tracks. The first time I made this crispy BBQ chicken pizza on the grill, I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my family gathered around the backyard fire pit, but years ago I stumbled upon this grilled pizza idea on a rainy weekend—no oven fuss, just pure, nostalgic comfort.
My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). You know what? This recipe is dangerously easy and perfect for those summer nights when you want to impress without stress. It’s the kind of recipe that brightens up your Pinterest cookie board with vibrant colors—think tangy BBQ, tender chicken, crisp crust, and fresh toppings all in one bite. Honestly, this crispy BBQ chicken pizza on the grill has become a staple for family gatherings and weekend cookouts, tested multiple times in the name of research, of course. You’re going to want to bookmark this one.
Why You’ll Love This Crispy BBQ Chicken Pizza on the Grill
Having tested this recipe over and over (and over), I can say with confidence it’s a winner for so many reasons. Let’s face it, BBQ night just got a whole lot better.
- Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or spontaneous get-togethers.
- Simple Ingredients: No fancy grocery trips needed—you probably have most of these in your pantry and fridge already.
- Perfect for BBQ Nights: Whether you’re firing up the grill for family dinner or hosting friends, this pizza steals the show every time.
- Crowd-Pleaser: Kids and adults alike rave about the crispy crust and sweet-savory BBQ flavor combo.
- Unbelievably Delicious: The contrast between the smoky grilled crust and juicy chicken with melted cheese is next-level comfort food.
What sets this BBQ chicken pizza apart? It’s all about grilling the dough to crispy perfection—not too charred, just that perfect crunch—and using a tangy, homemade-style barbecue sauce that brings everything together. I like using a blend of smoky and sweet sauces to get that balanced zing. Toss in some fresh red onions and cilantro right before serving, and you’ve got a pizza that’s as fresh as it is flavorful. Honestly, this isn’t just another pizza—it’s the best version of grilled comfort food you didn’t know you needed.
Plus, it’s flexible enough to make your own. You can swap chicken for pulled pork or even keep it veggie-friendly. Trust me, once you try this crispy BBQ chicken pizza on the grill, it’ll become your go-to for impressing guests or just treating yourself.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh items round it out beautifully.
- Pizza Dough: 1 lb (450 g) store-bought or homemade, room temperature (I recommend Bob’s Red Mill for great texture)
- Cooked Chicken: 1½ cups (about 225 g), shredded or diced (leftover rotisserie chicken works perfectly)
- BBQ Sauce: ½ cup (120 ml), tangy and smoky (I love Sweet Baby Ray’s or try your favorite brand)
- Mozzarella Cheese: 1½ cups (170 g), shredded (whole milk mozzarella melts best)
- Red Onion: ¼ cup (40 g), thinly sliced (adds a nice sharp bite)
- Cilantro: A small handful, roughly chopped (for freshness)
- Olive Oil: 1 tbsp (15 ml), for brushing the dough
- Optional: Jalapeño slices for a kick, or smoked gouda for an extra smoky flavor
If you want a gluten-free option, almond flour pizza crusts work well on the grill too. For dairy-free, swap mozzarella with vegan cheese or skip cheese altogether and add extra veggies. The sauce is your flavor base, so pick one that suits your taste—homemade or store-bought, just make sure it’s thick enough to spread easily.
Equipment Needed
- Grill: Gas or charcoal grill works—each adds a slightly different smoky flavor.
- Pizza Peel or Large Spatula: For transferring the pizza on and off the grill (a wooden peel is gentle on dough).
- Mixing Bowl: To toss chicken with BBQ sauce.
- Brush: For olive oil to keep the dough from sticking and help crisp it up.
- Knife and Cutting Board: For prepping onions and cilantro.
If you don’t have a pizza peel, a rimless baking sheet or even a sturdy cutting board dusted with flour can do the trick. When it comes to grilling, keeping the heat steady is key—so having a good grill thermometer helps, but isn’t mandatory. I’ve used a simple gas grill and had great results, but charcoal adds that extra smoky charm if you don’t mind the extra effort.
Preparation Method
- Prepare the Chicken: In a mixing bowl, toss the shredded chicken with about ¼ cup (60 ml) of BBQ sauce until well coated. Set aside to marinate while you prep the dough. This step takes about 5 minutes.
- Preheat the Grill: Heat your grill to medium-high, around 450°F (230°C). You want it hot enough to crisp the dough without burning it. Close the lid and let it heat for about 10 minutes.
- Shape the Dough: Lightly flour your work surface and stretch your pizza dough into a roughly 12-inch (30 cm) circle. Don’t stress about perfect circles—rustic is charming! Brush both sides lightly with olive oil to prevent sticking.
- Grill the Dough: Place the dough directly on the grill grates. Cook for 2-3 minutes with the lid closed until grill marks appear and the bottom is golden brown. Use a pizza peel or spatula to flip carefully.
- Add Toppings and Finish Grilling: Quickly brush the grilled side with remaining BBQ sauce, sprinkle half the cheese, add the chicken, red onion slices, and the rest of the cheese. Close the lid and grill for another 4-6 minutes until cheese melts and the crust is crisp and cooked through. Watch closely so it doesn’t burn!
- Garnish and Serve: Remove pizza from grill, sprinkle with fresh cilantro and optional jalapeño slices. Let it rest for 2 minutes before slicing. Serve warm.
If you notice the crust cooking too fast or cheese melting unevenly, adjust your grill to a lower heat or move the pizza to a cooler spot. The smell of that smoky crust and melting cheese is your best cue that it’s close to perfect. Trust me, patience here pays off big time.
Cooking Tips & Techniques
Grilling pizza dough can feel intimidating, but honestly, once you get the hang of it, it’s a breeze. Here are some tips I’ve learned the hard way:
- Keep the Dough Room Temperature: Cold dough is harder to stretch and more likely to tear. Let it sit out for at least 30 minutes before shaping.
- Oil is Your Friend: Brushing olive oil on both sides of the dough keeps it from sticking and helps form that crispy crust you’re craving.
- Don’t Overload Toppings: Too many toppings weigh down the dough and make it soggy. Keep it balanced—this crispy BBQ chicken pizza shines with a moderate, even spread.
- Control Grill Heat: Medium-high heat is key. Too hot and the crust burns before toppings cook; too low and the crust stays doughy.
- Use a Lid: Closing the grill lid traps heat and melts cheese beautifully without drying out the chicken.
- Watch the Pizza Like a Hawk: Grill spots can be hotter than others—rotate the pizza if needed to avoid burning.
Personally, I once lost a pizza to the flames (rookie mistake) and learned that staying close and attentive is the secret weapon. Also, prepping all your toppings and tools before firing up the grill saves a lot of scrambling and stress.
Variations & Adaptations
This crispy BBQ chicken pizza on the grill is wildly adaptable. Here are a few ideas I’ve tried or imagine you might like:
- Vegetarian Version: Swap chicken for grilled veggies like zucchini, bell peppers, and mushrooms. Add smoked gouda or vegan cheese for that smoky flavor.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce before serving. You can also mix cayenne powder into the BBQ sauce.
- Different Proteins: Use pulled pork, shrimp, or even tofu marinated in BBQ sauce for a twist.
- Alternative Crusts: Try cauliflower crust or flatbreads for a quicker option. Just adjust grilling times accordingly.
One of my favorite tweaks is a Hawaiian BBQ chicken pizza—adding pineapple chunks just before the final grilling step. It adds a sweet burst that’s irresistible. For dairy-free eaters, coconut-based cheeses melt nicely on the grill and complement the BBQ flavor.
Serving & Storage Suggestions
This crispy BBQ chicken pizza on the grill is best served fresh and warm right off the grill. The crust is at its crispiest, and the cheese is perfectly gooey.
Pair it with a crisp green salad or some grilled corn on the cob to keep the BBQ vibes going strong. A cold beer or sparkling lemonade rounds out the meal beautifully.
If you have leftovers (rare, but it happens), wrap the pizza tightly in foil and refrigerate for up to 2 days. Reheat in a hot skillet or under a broiler for a few minutes to bring back the crispiness—microwaving tends to make it soggy.
Flavors actually deepen with time, so if you can wait, leftovers taste even better the next day!
Nutritional Information & Benefits
A typical serving of this crispy BBQ chicken pizza on the grill (about 1/4 of the pizza) contains roughly 350 calories, 18g protein, 30g carbs, and 15g fat. It’s a balanced meal with a good mix of macronutrients.
The chicken provides lean protein while the BBQ sauce adds flavor without excessive calories (choose low-sugar sauces for a lighter option). Mozzarella cheese contributes calcium and protein, and fresh cilantro adds antioxidants.
This recipe can easily be made gluten-free and dairy-free with thoughtful substitutions, making it accessible for many dietary needs. It’s a satisfying, relatively wholesome way to enjoy pizza without the heaviness of takeout versions.
Conclusion
This crispy BBQ chicken pizza on the grill is a recipe you’ll want to keep close for every BBQ night, casual dinner, or impromptu get-together. It’s got the perfect balance of smoky, sweet, savory, and fresh flavors all wrapped up in a crispy, grilled crust that feels like a warm hug.
Don’t hesitate to customize it with your favorite toppings or try out one of the variations I shared—you might just find your new family favorite. Honestly, I love how easy and satisfying this recipe is, and it never fails to bring smiles around the table.
If you try it, drop a comment below sharing your tweaks or stories—I’d love to hear how your crispy BBQ chicken pizza on the grill turns out! Now, fire up that grill and get ready for pure deliciousness.
FAQs About Crispy BBQ Chicken Pizza on the Grill
Can I make this pizza on a charcoal grill?
Absolutely! Charcoal grills add a wonderful smoky flavor but keep an eye on flare-ups and temperature to avoid burning the crust.
How do I prevent the pizza dough from sticking to the grill?
Brushing both sides of the dough with olive oil and ensuring the grill grates are clean and hot helps prevent sticking.
Can I use store-bought rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut, just shred it and toss with BBQ sauce before adding to the pizza.
What if I don’t have a pizza peel?
A rimless baking sheet or sturdy cutting board dusted with flour works well to transfer the dough on and off the grill.
Is this recipe suitable for gluten-free diets?
Yes, using a gluten-free pizza dough or crust substitute makes this recipe gluten-free friendly without sacrificing flavor.
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Crispy BBQ Chicken Pizza on the Grill
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and easy grilled pizza recipe featuring smoky BBQ sauce, tender chicken, and melted mozzarella on a crispy crust, perfect for BBQ nights and family gatherings.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade, room temperature
- 1½ cups (about 225 g) cooked chicken, shredded or diced
- ½ cup (120 ml) BBQ sauce, tangy and smoky
- 1½ cups (170 g) shredded mozzarella cheese
- ¼ cup (40 g) red onion, thinly sliced
- A small handful cilantro, roughly chopped
- 1 tbsp (15 ml) olive oil, for brushing dough
- Optional: jalapeño slices for a kick
- Optional: smoked gouda for extra smoky flavor
Instructions
- In a mixing bowl, toss the shredded chicken with about ¼ cup (60 ml) of BBQ sauce until well coated. Set aside to marinate while you prep the dough.
- Preheat your grill to medium-high, around 450°F (230°C). Close the lid and let it heat for about 10 minutes.
- Lightly flour your work surface and stretch your pizza dough into a roughly 12-inch (30 cm) circle. Brush both sides lightly with olive oil to prevent sticking.
- Place the dough directly on the grill grates. Cook for 2-3 minutes with the lid closed until grill marks appear and the bottom is golden brown. Flip carefully using a pizza peel or spatula.
- Quickly brush the grilled side with remaining BBQ sauce, sprinkle half the cheese, add the chicken, red onion slices, and the rest of the cheese. Close the lid and grill for another 4-6 minutes until cheese melts and crust is crisp and cooked through.
- Remove pizza from grill, sprinkle with fresh cilantro and optional jalapeño slices. Let it rest for 2 minutes before slicing and serving warm.
Notes
Keep dough at room temperature before stretching to avoid tearing. Brush olive oil on both sides of dough to prevent sticking. Control grill heat to avoid burning crust. Use lid to trap heat and melt cheese evenly. Watch pizza closely and rotate if needed. Leftovers can be refrigerated up to 2 days and reheated in a skillet or broiler for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pizza
- Calories: 350
- Fat: 15
- Carbohydrates: 30
- Protein: 18
Keywords: BBQ chicken pizza, grilled pizza, BBQ night recipe, easy pizza recipe, summer grilling, backyard pizza, smoky pizza
