Old Bust Head Suspension of Disbelief DIPA BBQ Chicken Flatbreads with Pickled Onions

Recipe & Photos by Kaitlin Hill

Sweet BBQ sauce, tangy pickled red onions, and fresh cilantro are all perfect complements to Suspension of Disbelief DIPA infused flatbreads and marinated chicken thighs. While this recipe requires a bit of waiting for marinating, rising, and pickling, it is deceptively easy and undeniably tasty. Or, for a quick lunch, make the flatbreads, onions, and chicken a day ahead. When ready, assemble and reheat for a fast, satisfying, flavor-packed meal.  

Makes: 4 flatbreads

Flatbread:
1 ½ cups of all-purpose flour
1 1/8 teaspoon of rapid-rise yeast 

1 teaspoon of sugar
½ cup of Suspension of Disbelief DIPA

2 tablespoons of oil
½ teaspoon of salt

Chicken:
4 boneless, skinless chicken thighs
1 cup of Suspension of Disbelief DIPA

½ teaspoon of garlic powder
½ teaspoon of smoked paprika
½ teaspoon of chili powder
½ teaspoon of cumin
1 teaspoon of salt 

Onions: 

1 small red onion
1 cup of white vinegar
1/3 cup of granulated sugar
1 tablespoon of sea salt
2 garlic cloves, peeled

Oil for the grill 

Toppings:
BBQ sauce
Mozzarella cheese

Handful of cilantro leaves

Directions: 

Measure out all ingredients and set aside. 

Place the chicken in a large bowl and cover with beer. Transfer the bowl to the fridge and allow the chicken to marinate for 1 hour. 

While the chicken marinates, make the flatbread dough. Place the flour, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Mix to combine. 

In a small saucepan set over medium-low heat, warm the beer until it reaches 125°F. Remove the beer from the heat, and pour it over the flour and yeast mixture. 

Turn the mixer on low and mix until the dough starts to come together and all the dry ingredients are moistened by the beer. 

Next, turn the mixer up to high and knead for 8 minutes or until the dough is smooth and elastic. Place a kitchen towel over the dough and let sit for 1 hour until it doubles in size. 

While the dough is resting, make the pickled red onions. Thinly slice the onions and place into a sanitized mason jar with the garlic cloves. Place the vinegar, sugar, and salt into small saucepan set over medium-high heat.

Bring to a boil and cook until the sugar dissolves. Pour the hot liquid over the onions and set aside to cool to room temperature. Place in the fridge and chill for 30 minutes to 1 hour. 

Once the dough has rested for an hour, cut it into four pieces. Roll each piece into an oval that is about a quarter inch in thickness. 

Heat a grill pan over medium-high heat and brush it with oil. 

Working one at a time, place the flatbread dough onto the grill pan. Cook for 2 minutes on the first side, flip the flatbread, and cook for an additional 30 seconds on the second side. Transfer the flatbread to a plate and repeat the process with remaining three dough balls. 

Take the chicken out of the fridge and pour off the beer. Dry the chicken and cover it with the spices and salt. 

Once all the dough is cooked, brush additional oil on the grill and add the chicken. Cook for 5 – 8 minutes on the first side, then flip and cook for an additional 5 – 8 minutes on the second side. The chicken is ready when an inserted thermometer reaches 165°F. Slice the chicken into thin strips. 

To assemble the flatbreads, spoon a tablespoon of BBQ sauce on each flatbread and add the chicken, cheese, a few red onion slices, and a few leaves of cilantro. 

Eat immediately, while warm, and wash the flatbread down with an ice-cold Suspension of Disbelief DIPA