Yield: 2 pizzas / 2 - 4 servings

Grilled Mexican Chicken Paillard Pizzas #CookoutWeek

Grilled Mexican Chicken Paillard Pizzas #CookoutWeek

Ingredients

For Chicken:

  • 2 boneless skinless chicken breasts, butterflied and pounded thin
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. chipotle powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. cayenne
  • 1 tsp. kosher salt
  • 1/4 cup melted and cooled Barlean's Butter-Flavored Coconut Oil
  • 1 - 2 tsp. key lime juice, bottle or fresh squeezed

Topping Ingredients Part One:

  • spicy green chili refried beans
  • 1 small sweet red cubanelle, 1 - 2 jalapeño peppers, and half an onion (toss in 1 Tbl. melted coconut oil and 1 tsp. seasoning mixture before grilling)
  • shredded Mexican blend cheese

Topping Ingredients Part Two:

  • shredded lettuce, chopped tomato, sliced black olives
  • fresh cracked salt and pepper
  • more shredded Mexican blend cheese and/or crumbled queso fresco cheese

Secret Sauce:

  • 1/2 cup sour cream
  • 2 tsp. heavy cream
  • 1 1/2 - 2 tsp. hot sauce (I used sriracha), to taste
  • 1 1/2 - 2 tsp. seasoning mixture, to taste
  • 1 tsp. key lime juice
  • tiny pinch of salt to taste

Instructions

  • Butterfly chicken breasts, and pound in a ziplock baggie or between two pieces of plastic wrap until very thin.
  • In small bowl, stir together spices and seasonings for chicken (except coconut oil and lime juice). Season both sides of each chicken breast with seasoning mixture. Place onto a lined baking sheet, cover, and chill until needed.
  • Slice both peppers and onions, and place onto a grill-safe cooking tray. (Line with foil if perforated and the holes are a little bigger than your chopped jalapeños.) Melt 1 tablespoon of butter flavored coconut oil in microwave-safe dish on high for 10 seconds until just melted, and drizzle over peppers and onions. Sprinkle with 1 tsp. of the seasoning mixture, and toss. Set aside. Shred lettuce, chop tomatoes, and slice olives. Set aside.
  • Heat grill to get nice and hot. While grill is heating, melt 1/4 cup butter-flavored coconut oil, (10 15 seconds on High in the microwave), and brush top sides of chicken liberally dabbing on so that you don't muck up the seasonings. When grill is heated, turn one side down a little and oil those grates with vegetable oil. Place chicken onto grill coconut oiled side down. Brush tops of chicken liberally with more of the melted coconut oil. Place tray of vegetables onto hotter side of grill. Stir fry veggies until desired doneness, then remove and set aside. (*You can do the vegetables first ion you want to, then set aside on the hot pan until needed. They'll stay warm.)
  • When bottom of chicken is nicely charred with grill marks, place onto clean baking sheet cooked side UP. Spread the tops of each with refried beans, cooked peppers and onions, and handfuls of shredded Mexican blend cheese. Place back onto grill using a large, round spatula. Close lid and grill until chicken is done and cheese has melted. (Should only take about 4 minutes per side.)
  • Remove chicken pizzas to a large cutting board or pizza paddle.
  • Slice into serving-sized strips, top with shredded lettuce, chopped tomato, sliced olives and season with salt and pepper. Add more shredded cheese and/or crumbled queso fresco. Drizzle with secret sauce and serve with guacamole if desired. Enjoy!!
  • For Secret Sauce: Stir ingredients well in small bowl. Cover and chill until needed.