BBQ Chicken Flatbread

Smoky BBQ chicken, melty cheese, and a kick of hot honey—your new weeknight favorite in flatbread form.

This BBQ Chicken Flatbread is that sweet spot between cozy and clever—the kind of recipe you throw together on a weeknight and somehow it still feels like dinner-party food. The crust bakes up crisp at the edges but soft in the center, ready to soak up smoky BBQ sauce, melty cheese, and juicy, lime-bright chicken.

The real show-off move, though, is the cilantro. I use my Zyliss Easy Pull to chop it—no cords, no knives, no guilt-inducing cutting board cleanup. A few pulls and it’s perfectly fluffy, like green confetti.

The Zyliss Easy Pull Food Processor doesn’t ask for much—no outlet, no setup, no cords snaking across the counter. You drop in your herbs, give it a few pulls, and it does exactly what you wish your knife skills would: quick, even chopping without bruising or mess. And since garnishes are often an afterthought (the moment you realize there’s still chopping to do), having this tool nearby makes it effortless to add that finishing freshness. The result isn’t just convenience; it’s consistency. Every sprinkle looks and tastes intentional.

Ingredients

Flatbread Dough

  • 250 g (2 cups) all-purpose flour

  • 150 g (¾ cup) water

  • 20 g (1½ tbsp) extra-virgin olive oil

  • 1 tsp instant yeast

  • 1 tsp salt

Marinated Chicken

  • 10 oz chicken breast, thinly sliced

  • 1 tsp smoked paprika

  • ½ tsp chili powder

  • ½ tsp garlic powder

  • ½ tsp brown sugar

  • 2 tbsp BBQ sauce

  • Juice of ½ lime

  • Salt and pepper, to taste

  • 1 tbsp garlic oil (or olive oil)

Toppings

  • Additional BBQ sauce, for spreading

  • Sliced red onions (quick-pickled in apple cider vinegar and a touch of beet powder, optional)

  • Shredded mozzarella

  • Shredded gouda or gruyère

  • Chopped cilantro

Instructions

  1. Prepare the Dough:
    In a stand mixer fitted with a dough hook, combine flour, water, olive oil, yeast, and salt. Mix on medium-high speed for 7–9 minutes until a smooth, elastic ball forms. Transfer to an oiled bowl, cover, and let rise in a warm place for about an hour, or until doubled in size.

  2. Shape and Par-Bake:
    Punch down the dough and roll it into a rectangle on a floured surface. Move to a parchment-lined baking sheet, brush lightly with olive oil, and par-bake at 500°F (260°C) for 10 minutes until just set and lightly golden.

  3. Marinate the Chicken:
    In a bowl, mix BBQ sauce, lime juice, seasonings, and garlic oil. Toss in chicken slices and let marinate for at least 15 minutes while preparing other ingredients.

  4. Prepare the Cilantro:
    Using a Zyliss Easy Pull food processor, add washed cilantro leaves and give a few controlled pulls until finely but not uniformly chopped—the manual pull motion keeps the herbs bright and prevents bruising or excess moisture release. The result is light, fluffy cilantro that distributes beautifully over the finished flatbread.

  5. Assemble the Flatbread:
    Spread a layer of BBQ sauce over the par-baked crust. Add marinated chicken, sliced onions, and cheeses. Sprinkle a handful of chopped cilantro.

  6. Bake:
    Return to the oven for another 10 minutes, or until the cheese is melted and bubbly with golden edges.

  7. Finish & Serve:
    Top with more fresh cilantro and a scattering of pickled onions before slicing. Serve warm—the balance of smoky, tangy, and herbal flavors makes it impossible to stop at one piece.

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