Mountain Valley Meets The Big Green Egg for this Blackberry Pomegranate BBQ Chicken Flatbread

 Blackberry Pomegranate BBQ Chicken Flatbread

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:

BBQ sauce ingredients:


  • 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.

Dough ingredients for flatbread

  • 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.

Making BBQ sauce featuring Mountain Valley Spring Water

  • 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.

Grill chicken thighs on the Big Green Egg

  • 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! 


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