Braided puff pastry 'pizza' with barbecue chicken, bourbon onions and Monterey Jack

Season chicken thighs with salt, pepper and garlic (BFF) and a little smoked paprika; griddle in oil, seasoning the second side, and flip.

Soften onions in a little more oil alongside.

Gather the onions, cover with the steaming lid and pour bourbon in through its hole; season and take off.

Finish the chicken, cut it into small bites, and mix in a bowl with a couple of big tablespoons of barbecue sauce and about a cup of shredded Monterey Jack.

Roll the defrosted puff pastry a little bigger on a little flour; cut one-inch strips down both sides, the same number each side.

Lay the bourbon onions down the middle, then the chicken mixture evenly, then a little more cheese.

Fold the strips over alternately to braid, all the way down; tighten the end and tuck under.

Brush evenly with egg beaten with a little water for better colour.

With the griddle heading to 350 and the centre burner off, slide the braid on, shut the lid and cook about 30 minutes.