Sourdough Flatbread with BBQ Chicken

The Ultimate Backyard Dinner

RECIPESACTIVE

6/18/20254 min read

There’s something undeniably satisfying about food grilled over an open flame, and when it comes to crafting the perfect summertime dinner, this Grilled Sourdough Flatbread with BBQ Chicken ticks every box. Smoky, crispy, tender, tangy, cheesy—it’s a full-flavored experience with a beautifully charred crust that elevates weeknight dinners, backyard parties, or any lazy weekend meal.

Even better? This recipe gives you two routes to success: make the sourdough flatbread dough from scratch using your active sourdough starter, or use store-bought naan or lavash for a quicker version without sacrificing the BBQ magic. Whether you go all in or take the speedy shortcut, you’re guaranteed delicious results.

Let’s dive into how to bring this grilled masterpiece to life.

Why You’ll Love This Grilled Sourdough Flatbread

Grilled flatbread is the best of both worlds: it’s sturdy enough to hold all your favorite toppings and has a satisfying crisp that comes from direct heat. Add tangy sourdough, smoky grilled chicken, creamy cheese, and sweet BBQ sauce? You’ve got a layered flavor bomb that’s also shockingly simple to make.

Whether you’re hosting friends, feeding picky teens, or just craving something fun and flavorful, this dish delivers in taste, texture, and visual appeal.

Making the Sourdough Flatbread Crust from Scratch

If you’ve got an active sourdough starter, you’re already halfway to making an unforgettable crust.

Ingredients:

250 g active sourdough starter
150 g warm water
1 Tbsp olive oil
1 tsp sugar
300 g King Arthur all-purpose flour
1 tsp salt

Instructions:

Activate the dough: In a large bowl, combine the sourdough starter, warm water, olive oil, and sugar. Stir and let it sit for 5 minutes to hydrate and wake everything up.
Mix and knead: Add the flour and salt to the bowl. Mix until a shaggy dough forms, then knead lightly on a floured surface for a few minutes until the dough is smooth.
Rest and rise: Cover the bowl and let the dough rest for 45 minutes to an hour until slightly puffed. This doesn’t need a huge rise like traditional sourdough bread—just enough to soften and stretch.
Divide and shape: Divide the dough into two or three equal portions. Roll or stretch each into an oval or circle, about 1/4-inch thick.

Short on time? You can absolutely substitute store-bought naan or lavash and jump right to the topping and grilling section.

Grilling the BBQ Chicken

Grilling your own BBQ chicken takes the flavor up several notches. Here’s how to do it right.

Ingredients:

2 chicken breasts
Salt and pepper
Smoked paprika
Garlic powder
Onion powder

Instructions:

Season: Sprinkle both sides of the chicken breasts with salt, pepper, smoked paprika, garlic powder, and onion powder. Don’t be shy—this seasoning gives the meat bold flavor to stand up to the BBQ sauce.
Grill: Preheat your grill to medium-high heat. Grill the chicken until cooked through (internal temp should reach 165°F), about 6-7 minutes per side depending on thickness.
Rest and dice: Let the grilled chicken rest for 5 minutes to lock in juices, then dice into bite-sized pieces.

Assembling Your Grilled Sourdough Flatbread

Once you’ve got your dough and chicken ready, it’s time for the fun part: toppings and grilling!

Toppings:

1/2 cup BBQ sauce (use your favorite brand or homemade)
Grilled chicken (from above)
1/2 cup shredded mozzarella (or a gouda/cheddar blend)
Thinly sliced red onion
Sliced red or yellow bell peppers

Assembly Instructions:

Preheat grill: Get your grill nice and hot (medium-high). Clean and oil the grates.
Brush the dough: Lightly brush one side of your flatbread dough or naan with BBQ sauce.
Top it off: Add the grilled chicken, cheese, onions, and peppers.
Grill: Carefully place the flatbreads on the grill. Close the lid and cook for 2-3 minutes, or until the crust has char marks and the cheese is melted and bubbly.
Remove and garnish: Use a large spatula to remove the flatbreads from the grill. Garnish with fresh arugula or chopped cilantro. Optional but recommended: drizzle lightly with ranch dressing for a creamy finish.
Slice and serve: Cut into wedges or strips and serve hot.

Pro Tips for Grilled Flatbread Perfection

Oil your grill grates: Prevent sticking and ensure a crispy bottom.
Don’t overload: Too many toppings can weigh down the flatbread and make grilling tricky.
Use indirect heat if needed: If your grill runs hot, move the flatbread to a cooler zone to prevent burning the bottom.
Try a pizza stone: If you’re more comfortable with a stone, preheat it on the grill and build your flatbread on top.

Make It Your Own: Variations

This grilled sourdough flatbread is endlessly customizable:

Buffalo Chicken: Swap BBQ sauce for buffalo sauce and top with blue cheese crumbles.
Veggie Lover: Skip the meat and load up on mushrooms, zucchini, and tomatoes.
Sweet Heat: Add sliced jalapeños and a drizzle of honey for a sweet-spicy contrast.
Tropical Twist: Add pineapple and red onion for a Hawaiian-inspired spin.
Caprese Style: Use pesto, fresh mozzarella, and cherry tomatoes.

What to Serve With Grilled Sourdough Flatbread

Crisp salads: A simple arugula or Caesar salad pairs perfectly.
Grilled veggies: Corn on the cob, asparagus, or zucchini keep with the grilled theme.
Iced drinks: Lemonade, cold beer, or a citrusy cocktail elevate this summer meal.

Storing & Reheating

If you’re lucky enough to have leftovers:

Store in an airtight container in the fridge for up to 2 days.
Reheat on a skillet or in the oven at 350°F until warm and crispy.

Final Thoughts

This Grilled Sourdough Flatbread with BBQ Chicken recipe brings bold flavors, summer vibes, and the joy of sourdough together in one delicious bite. Whether you're making the dough from scratch or using a shortcut, this meal is a guaranteed crowd-pleaser.

Perfect for outdoor dinners, quick lunches, or party platters, this flatbread is as fun to make as it is to eat. Grab your tongs, fire up the grill, and enjoy a meal that feels like summer on a plate.