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Grilled BBQ Beer Chicken and Apricot Flatbreads

Print Recipe
Servings 4 (6-inch) flatbreads

Ingredients
  

Crust:

  • 1 ½ cups flour
  • 1 1/8 tsp rapid rise yeast
  • 1 tsp sugar
  • ½ cup wheat beer or pale ale
  • 2 tbs oil
  • ½ tsp salt

Chicken:

  • 2 boneless skinless chicken thighs
  • 1 cup wheat beer or pale ale
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp salt
  • oil for the grill

Topping:

  • Stout and Sriracha BBQ Sauce
  • 1 cup shredded mozzarella cheese
  • ¼ tsp cilantro chopped
  • 2 apricots thinly sliced
  • ¼ cup red onion chopped

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and sugar. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add the oil and salt while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Remove from bowl and add to a lightly floured surface. Knead several times, cut into 4 equal sized pieces. Form each piece into 6 inch circles.
  • While the dough is rising, make the chicken. Place the chicken in a bowl, cover with 1 cup beer. Chill for 30 to 60 minutes. Remove from beer, rinse and pat dry.
  • Preheat the grill.
  • In a small bowl combine the onion powder, garlic powder, smoked paprika, chili powder, cumin and salt.
  • Sprinkle chicken on all sides with spice mixture.
  • Grill chicken until cooked through, about 5 minutes per side.
  • Remove from grill, slice.
  • Oil the grill (alternately, you can oil the flatbreads). Grill one side of the flatbread until grill marks appear, about 2 minutes, flip and very lightly grill the other side, about 30 seconds, remove from grill. Place the flatbreads on a flat surface with the well grilled side facing up. Top with barbeque sauce, cheese, chicken, sliced apricots, cilantro, and onions. Place back on the grill, close over, cook until cheese has melted.