For a fresh twist on summer entertaining, top grilled pizza with Southwestern ingredients such as Monterey Jack cheese, cilantro and chicken marinated with Grill Mates® Baja Citrus Marinade. Photo credit: Georgia Johnson from Comfort of Cooking.
20m
PREP TIME
20m
COOK TIME
350
CALORIES
7
INGREDIENTS
Servings: 8
Ingredients
-
1
package
McCormick® Grill Mates® Baja Citrus Marinade Mix
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Substitutions available
/ McCormick® Grill Mates® Mojito Lime Marinade Mix
- 1 pound boneless skinless chicken breast halves
- 1 medium onion, cut crosswise into 1/2-inch thick slices
- 1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12-inch)
- 1 tablespoon olive oil
- 2 cups shredded Monterey Jack cheese, divided
- 1 tablespoon chopped fresh cilantro
INSTRUCTIONS
- 1 Prepare Marinade Mix as directed on package. Place chicken in large resealable plastic bag or glass dish. Add 1/2 of the marinade; turn to coat well. Reserve remaining marinade for brushing. Refrigerate chicken 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard remaining marinade.
- 2 Grill chicken over medium heat 5 to 7 minutes per side or until cooked through. Grill onion slices 2 to 4 minutes per side or until tender-crisp. Brush chicken and onions with reserved marinade. Cut chicken into bite-size cubes. Separate onions into rings.
- 3 Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
- 4 Layer crust with 1/2 of the cheese, grilled chicken, onions and remaining cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Sprinkle with cilantro, if desired. Slice and serve immediately.
