To celebrate our Big Green Summer Giveaway we're bringing you new collaborations and recipes featuring Mountain Valley and The Big Green Egg. If you haven't heard, one winner will receive a Large Big Green Egg in an intEGGrated Nest+Handler Package as well as a full pallet of Mountain Valley Spring Water - that's 60 CASES of your favorite Spring & Sparkling water in 333ml glass - delivered straight to their door. There's still time to enter, HERE.
Meanwhile, everyone's a winner with this recipe for a Blackberry Pomegranate BBQ Chicken Flatbread featuring Mountain Valley Blackberry Pomegranate Sparkling Water in the sauce and the dough and grilled on a Big Green Egg from #TeamGreen partner @BigGreenEggFoodie, see below for the full recipe.
Mountain Valley Blackberry Pomegranate BBQ Chicken Flatbread
(Makes 2 10x6 inch flatbreads)
Flatbread ingredients:
- 2 medium boneless, skinless chicken thighs
- 4 oz crumbled goat cheese
- 1/2 medium red onion, thinly sliced
- Optional garnish: micro greens, arugula and fresh blackberries
Dough ingredients:
- 250 grams bread flour (plus more for kneading)
- 3/4 tsp fine sea salt
- 1/8 tsp active, day yeast
- 3/4 cup room temperature Mountain Valley Blackberry Pomegranate Sparkling Water
BBQ sauce ingredients:
- 1/2 c brown sugar
- 3/4 cup Mountain Valley Blackberry Pomegranate Sparkling Water
- 1 cup ketchup
- 1/3 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1tbsp yellow mustard
- 1 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp black pepper
Directions:
- Prepare the dough 8-24 hrs in advance. Combine all the dry dough ingredients in a large mixing bowl. Stir to combine. Add in the Mountain Valley Blackberry Pomegranate Sparkling Water and mix. Once the liquid is incorporated, dump the dough mixture onto a floured surface. Knead for 5-6 minutes, adding more flour as needed. The dough should be sticky, but not stick to your hands. Lightly oil a large bowl. Place the dough into the bowl and cover with plastic wrap. *Leave at room temperature to rise.
- Combine all of the BBQ sauce ingredients in a medium sauce pan. Bring to a simmer over med-low heat. Reduce the heat to low and continue to simmer the sauce until it thickens. This will take about 10-12 minutes. The sauce can be made ahead of time. It will last refrigerated for at least a week.
- When you are ready to make your flatbreads, divide the dough into 2 pieces and shape into a ball. Leave on a floured surface and cover with a kitchen towel or plastic wrap.
- Grill the chicken thighs on your Big Green Egg over direct heat. Once the internal temperature of the chicken reaches 160°, baste with some of the BBQ sauce. Grill each side for a few more minutes, being careful to not let the BBQ sauce burn.
- Set your Big Green Egg up for indirect cooking using the convector. Add the pizza stone onto the grill. Raise the temperature to 550°. Allow the grill to warm up while you assemble the flatbreads, ideally for at least 30 minutes.
- Roll the dough into an oval about 10x6 inches. The dough should be about 1/8 inch thick. Use additional flour as needed to keep the dough from sticking to your counter and rolling pin.
- Spread 3-4 tbsp of BBQ sauce onto your dough. Top with half of chicken that has been diced into 1/2 inch pieces. Add half of the red onion and goat cheese.
- Bake on the BIg Green Egg for 8-10 minutes, or until the crust is golden brown.
- Top with an additional drizzle of BBQ sauce. Optional garnish of micro greens, arugula, and fresh blackberries. Serve immediately & enjoy!
