Throwdown: Smoked Chicken Pesto Flatbread

Large Marge

First of all THANK YOU!! to whoever came up with this idea. Win or lose this made an otherwise ordinary Saturday very fun.

Last New Year's Eve I made a bunch of pesto flatbreads on the BGE and couldn't keep up with demand. Add in the mystery ingredients and this was quite a challenge!

I started with bone-in thighs, marinated in olive oil, balsamic vinegar, DP Raging River and fresh black pepper. Today's Barron's is shown throughout...


Next I prepared some fresh pesto - 2 cups basil leaves, 4 cloves garlic, 1 cup fresh parmesan, 1.25 cups extra virgin olive oil, 1/4 cup pine nuts, and 1/2 tsp salt. Pureed and kept on reserve...


Thighs got a little Raging River rubbed into the meat before the cook, I used pecan and apple wood lit on the back side, chicken toward the front at 350 for about 1-1.5 hrs. Had to improvise an "indirect" cook.



The pecan was a great choice - got a fantastic browned outer surface...


You normally expect nicely marked breast meat on pizzas so the thighs were a challenge. The pecan/apple smoke gave me nice coloring and I carefully cut away the surface meat, sliced across the grain to preserve attractive grilled strips of meat for my topping.


Yellow zuchini squash was chosen to contrast the green pesto. I also added some carmelized onions...


Man! Normally getting pizza toppings together involves a quick trip to the store. I think this prep here took me about 4-5 hours total but I'm ready to go!


Flatbread dough uses just a little yeast (1/2 tsp), 4 cups all-purpose flour, 1/2 tsp salt and 2tbs olive oil. I let it rise once then cut into 4 balls and rise again before shaping.


Another challenge with no plate setter, but flatbreads are meant to be grilled direct - 4mins a side at 350-400, then I pulled to add the final toppings...


Spread pesto across, topped with the chicken, squash, onions, and finally some fresh mozzarella and grated romano, back on the BGE for 3 final mins!


And there you have it - crispy flatbreads! I have to say...the combo of smoked dark meat chicken with the sharpness of the parmesan & basil, and the warm sweet oil was outstanding!


And had to leave with one final crunch pic. Very satisfying!! Thanks again for setting this up!!


Cheers - Marge

Desert Oasis Woman

:woohoo: you've got my vote. That looks marvelous :cheer:

AZRP

Nice dude, I think that could be my saliva on that last shot. -RP

FlaPoolman

Great job and it sounds like you had fun doing it

mad max beyond eggdome

nice job being able to that flat bread direct on the grill in a normal position .. . no easy task not burning that!!!

Bacchus

Eggcellent...

Hoss

WOW!just....... WOW!

loco_engr

dang LM, I got tried just reading the prep part :(

Great Job!

Panhandle Smoker

Amazing work there. I bet that was good.

Large Marge

thanks all - had fun

Aunt Crazy

Beautiful! I am so glad you took the challenge-I am learning so much from you!

Frank from Houma

Dang LM - musta been a big hit New Years Eve - looks like a grand slam to me.

Mainegg

that last shot is almost as good as my last shot LOL that looks GREAT! you spent some time but what yummy results!

Large Marge

thanks - your last pic was far better!

Large Marge

what a nice thing to write! thx!

Little Steven

Marge,

Beauty!

Steve

Big'un

Great job Marge! I love the innovation!

Gunnar

Outstanding....

Zippylip

Marge, that is just spectacular, colorful, & I can imagine the flavor, absolute homerun

Large Marge

thanks. Pesto, real mozz and plum tomatoes is the normal prep and really easy to do. Something about the grilled smoky bread and oil/cheese. If I get to EggFest this year (I live in ATL so why not??) I'd like to bring some doughballs and make this - lots of cool variations