Wood-Fired Grilled Chicken Pizza with BBQ Sauce – Crispy, Cheesy & Smoky

Indulge in the ultimate pizza experience with this Wood-Fired Grilled Chicken Pizza with BBQ Sauce—a smoky, crispy, and irresistibly cheesy creation that brings the magic of wood-fired cooking straight to your backyard. The combination of tangy BBQ sauce, smoky grilled chicken, and melty cheese on a perfectly charred crust is pure pizza perfection.

There’s nothing quite like the flavor of a wood-fired pizza, and you don’t need a brick oven to achieve it. By grilling the pizza dough over charcoal with wood chips, you create that authentic smoky, blistered crust that rivals any pizzeria. Topped with sweet and smoky BBQ sauce, tender grilled chicken, red onion, and fresh cilantro, this pizza is a crowd-pleaser that’s perfect for pizza night, summer parties, or any time you want to impress. Whether you’re using a charcoal grill with wood chips or a gas grill with a smoker box, this recipe is surprisingly easy and delivers restaurant-quality results every time. It’s the perfect way to elevate your grilling game and enjoy a taste of wood-fired goodness at home.

Instructions

1. Marinate the chicken: In a small bowl, combine olive oil, salt, pepper, and garlic powder. Brush over the chicken breast. Let sit for 15-30 minutes while you prepare the grill.
2. Preheat your grill for wood-fired flavor: For a charcoal grill, arrange coals for two-zone heat (direct and indirect). For a gas grill, preheat to high (450-500°F) and set up for indirect heat. Add soaked wood chips to the coals or a smoker box for gas grills.
3. Grill the chicken: Place the chicken on the hot side of the grill. Cook for 5-6 minutes per side, or until internal temperature reaches 165°F. The smoky wood chips will infuse the chicken with incredible flavor. Remove from grill, let rest for 5 minutes, then slice thinly.
4. Stretch the dough: While the chicken rests, divide the pizza dough into 2-3 portions. On a lightly floured surface, stretch or roll each portion into a 10-12 inch round. Brush both sides with olive oil.
5. Grill the pizza crusts: Place the stretched dough directly on the grill grates over medium heat. Cook for 2-3 minutes until the bottom is crisp and has nice char marks. Flip using tongs and a spatula.
6. Top the pizzas: Working quickly on the grilled side, spread a thin layer of BBQ sauce, leaving a small border for the crust. Top with shredded mozzarella, sliced grilled chicken, red onion, and a sprinkle of Parmesan.
7. Melt the cheese: Close the grill lid and cook for another 3-4 minutes, or until the cheese is melted and bubbly and the bottom is golden and crisp. Move to indirect heat if the bottom is browning too fast.
8. Finish and serve: Remove pizzas from the grill. Top with fresh cilantro and a drizzle of extra BBQ sauce. Slice and serve immediately.

Tips for Wood-Fired Pizza Perfection

• Don’t roll the dough too thin: A slightly thicker crust holds up better on the grill and gives you that chewy, airy texture that’s characteristic of wood-fired pizza.
• Use a pizza peel or baking sheet: Grilling pizza can be tricky. Using a pizza peel or an upside-down baking sheet makes it easier to transfer the dough to and from the grill.
• Keep the toppings light: Too many toppings can make the pizza heavy and cause the crust to become soggy. A thin layer of sauce and modest toppings are key.
• Watch the heat: Grills can vary significantly in temperature. If your pizza is browning too fast, move it to a cooler part of the grill to finish cooking. A two-zone fire is your best friend here.
• Add wood chips for authentic smoke: Soaked wood chips add that unmistakable wood-fired flavor. Apple and cherry woods provide a mild, sweet smoke, while hickory gives a more robust, traditional flavor.

Delicious Variations

• Spicy BBQ Chicken Pizza: Add sliced jalapeños, drizzle with hot honey, and use pepper jack cheese for an extra kick.
• Hawaiian BBQ Style: Add chunks of grilled pineapple and sliced ham for a sweet and smoky tropical twist.
• Smoky Chipotle Version: Mix 2 tbsp chipotle in adobo into the BBQ sauce for a deep, smoky heat.
• Mushroom & Bacon Style: Add sautéed mushrooms and crispy bacon bits for an extra savory, umami-rich pizza.
• Buffalo Chicken Pizza: Swap the BBQ sauce for buffalo sauce and top with blue cheese crumbles and celery for a buffalo-inspired twist.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place in a preheated oven at 375°F for 5-7 minutes, or reheat in a skillet over medium heat for 3-4 minutes per side. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use pre-made pizza dough for this recipe?

Absolutely! Store-bought pizza dough works wonderfully and saves time. Many grocery stores sell fresh or refrigerated dough in the deli or bakery section.

What’s the best way to cook pizza on a gas grill?

For a gas grill, preheat to high (450-500°F). Cook the dough on one side for 2-3 minutes, then flip and top the grilled side. Close the lid and cook for another 3-4 minutes until the cheese is melted. Add soaked wood chips in a smoker box or foil packet for smoky flavor.

Can I use a pizza stone on the grill?

Yes! Preheat the pizza stone on the grill for 15-20 minutes before using. This helps create an even crispier crust. Be careful when transferring the pizza to the hot stone—use a pizza peel or parchment paper for easier handling.

What other toppings work well on BBQ chicken pizza?

This pizza is incredibly versatile! Try adding caramelized onions, bell peppers, roasted garlic, corn, or even avocado. The sweet and smoky BBQ sauce pairs beautifully with a wide range of toppings.

Can I make this pizza in the oven instead of on a grill?

Yes! Preheat your oven to 475°F with a baking sheet or pizza stone inside. Assemble the pizza on parchment paper and transfer to the hot baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. You won’t get the smoky char, but it’ll still be delicious.