Bake savory Thai chicken pizzas on an easy naan bread crust in just 10 minutes with a rotisserie chicken or spend 30 minutes more for fresh baked chicken thighs. The sweet chili sauce mixed with soy sauce pairs perfectly with fresh cilantro, chopped peanuts, and bright green onions on top.
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 4dinner servings or 8 appetizer servings
Ingredients
For the Chicken
8boneless, skinless chicken thighscan substitute a shredded rotisserie chicken to save 30 minutes of baking time
Kosher salt and pepper
For the Thai Sauce
1/2cupsweet chili saucefrom the Thai foods department of the grocery store
1/3cupsoy sauce
4tspminced garlic
1tbspfish sauce
1tbspsriracha sauce
2tspsesame oil
1/2tspdried ginger
For the Pizza
1(14 oz) package of naan flatbreadsthe package contains 2 long, rectangular shaped flatbreads, can substitute 4 oval shaped traditional naan breads
2tbspolive oil
1tspgarlic salt
2cupsshredded mozzarella cheese
1/2red bell peppersliced into thin strips
3green onionschopped
1handfulfresh cilantrochopped
1/4cuppeanutschopped
1fresh limecut into wedges for serving
Instructions
Bake the Chicken Thighs
This recipe tastes amazing with freshly baked chicken thighs but this step does add 30 minutes to your cooking time. If you need a faster prep, skip this step and just use a cooked rotisserie chicken instead.
Preheat the oven to 425°F. Place the chicken thighs in a single layer in a 9x13-inch baking pan. Season with the salt and pepper on both sides of the chicken. Bake for 30 minutes, flipping the chicken over half way through the cooking time. The meat should register 165°F with an instant read probe thermometer.
Prep the Thai Sauce
Measure all the ingredients for the Thai sauce and stir them together in a sauce pan. Place the saucepan over medium-high heat and bring the sauce to a simmer. Reduce the heat to low and cook for 3 minutes.
Cut the cooked chicken meat into bite-sized pieces. Add the chopped chicken to the saucepan and turn to coat in the sauce. Set aside.
Assemble and Bake the Pizza
Preheat the broiler with the top oven rack 6 inches from the top of the oven.
Place the naan breads on a large broiler-proof baking sheet in a single layer. Brush the olive oil evenly over the surface and sprinkle the garlic salt over the top. Broil the naan breads for 2 - 3 minutes or until the tops have turned a toasted brown. Watch carefully so they don't burn.
Place the naan breads on the stovetop and move the oven rack to the center of the oven. Turn off the broiler and preheat the oven to 425°F.
Meanwhile, sprinkle the shredded cheese evenly over the naan breads. Scatter the cooked Thai chicken evenly over the top. Sprinkle the chopped red pepper evenly across the tops.
Bake the chicken pizzas for 10 minutes or until the cheese has melted and the naan bread is warmed through.
Sprinkle the chopped green onions, fresh cilantro, and chopped peanuts over the top and serve with lime wedges.