Real Recipes From Real Home Cooks ®

grilled chipotle chicken pizza rolls

(6 ratings)
Blue Ribbon Recipe by
Lindsey McCue
los angeles, CA

Summer is just around the corner and my hubby and I have been in a grillin' mood! This idea comes from Sara Rae Trover on The Kitchn. They are so much fun and really really good! It seems like it would take a long time but it really doesn't. And you can make everything in advance so all you have to do is put the rolls together and grill when you're ready to eat. You can have fun with the ingredients and put whatever you'd like inside! I hope you enjoy! *Some pizza dough recipes might make up to 20 little balls of dough... In that case, you can use ten and freeze the rest!

Blue Ribbon Recipe

Ok, these rolls are seriously delicious! Don't be afraid - the steps may be a little intimidating, but the result is well worth it. A flavorful recipe for the family to help with. The chicken marinade alone is tasty. You may find yourself snacking on the grilled chicken. The combination of the raspberry chipotle sauce with the marinated chicken is a dream. We liked the tangy taste Cotija cheese gives these pizza rolls. Serve with a little extra sauce for dipping. Yum!

— The Test Kitchen @kitchencrew
(6 ratings)
yield 5 -10
method Grill

Ingredients For grilled chipotle chicken pizza rolls

  • 1/4 c
    olive oil
  • 1/4 c
    lime juice
  • 3 clove
    garlic, minced
  • 1 Tbsp
    chipotle chili powder
  • 1 1/2 tsp
  • 1 tsp
    black pepper
  • 1 lb
    chipotle-lime marinaded boneless skinless chicken breasts (around 4)
  • 1 Tbsp
    Worcestershire sauce
  • 1
    red onion, sliced into rings
  • 1
    bell pepper, sliced into strips
  • olive oil
  • salt and pepper
  • 1 c
    raspberry chipotle sauce, your favorite brand
  • pizza dough, (your fave) you'll need around 10 small balls
  • Cotija or Feta cheese, crumbled

How To Make grilled chipotle chicken pizza rolls

Test Kitchen Tips
We used 2 store-bought canned pizza doughs for this recipe and divided each into 5 balls (for 10 total). Worked beautifully.
  • Pounding the chicken.
    Lightly pound out the chicken breasts to 1/2" thickness.
  • Whisking marinade ingredients together.
    In a small bowl, whisk together the marinade ingredients until well combined.
  • Marinating the chicken.
    Pour marinade over the chicken.
  • Bowl of chicken covered in plastic wrap.
    Cover chicken and refrigerate 8 hours or overnight.
  • Grilling the chicken.
    Heat your grill to medium-high heat. Grill marinated chicken until grill marks have formed and the chicken is cooked through, about 5-8 minutes per side.
  • Grilled chicken in a pan.
    Remove from heat and let rest 10 min; then slice into strips.
  • Peppers and onions in aluminum foil.
    While chicken is resting drizzle olive oil over the sliced veggies and sprinkle with salt and pepper. Toss to coat. Spoon vegetables into a large piece of tin foil. Bring up foil sides, double fold top and ends to seal creating a foil pack.
  • Aluminum foil package with veggies grilling.
    Grill 6-8 minutes or until crisp-tender. Set aside.
  • Dividing pizza dough into balls.
    Divide your dough out so you have 10 3" round balls.(You may have extra dough depending on what recipe you use.) Lightly dust with flour and cover with a kitchen towel until your ready to use.
  • Flattening the dough balls.
    Take one ball of dough and lightly press with your fingertips to make a small circle. Next, stretch the dough gently into a long log shape about 6" in length.
  • Spreading raspberry chipotle sauce on the dough.
    To put the rolls together take about a tablespoon of the raspberry chipotle sauce and spread the length of the dough.
  • Peppers, onions, chicken, and crumbled cheese added.
    Next, take a few peppers and onions and pieces of chicken and place in the middle of the dough. Sprinkle with crumbled cheese.
  • Wrapping dough around the filling.
    Wrap one side of the dough over and stick it to the opposite side. Wrap the other side over and tuck it under the roll. Careful to keep the cheese inside the roll. Repeat with remaining dough balls.
  • Brushing dough with oil.
    Lightly oil the rolls and dust them with flour or cornmeal.
  • Grilling the dough.
    Place on grill and cook until grill marks form and the roll is easily moveable.
  • Grilling dough on all sides.
    Grill on all sides turning 1/4 turns until cooked through.
  • 17
    (If your grill has a widespread grate you may want to start with the rolls on a pizza pan on the grill to form a bottom crust and then finish them off directly on the grill.)