Chicken caprese flatbread

The cook, step by step.

1. 1

   Step 1

   Done

   Put all dried herbs in a jack or small bowl. Fry them well until you get a powder-like substance.

2. 2

   Step 2

   Done

   Then mix 2 teaspoons of the herb mix with the olive oil and do this at the chicken thighs. Mix this well and put it in the refrigerator. At least 30 minutes, an hour is better. One night is ideal if you can set it up in advance.

3. 3

   Step 3

   Done

   Light the barbecue and go for direct fire at 220-250°C before grilling the chicken. You also need indirect heat later to melt the mozzarella, so set up your BBQ with a direct and an indirect zone.

   BBQ temperature: 250°C
4. 4

   Step 4

   Done

   Place the marinated chickendive directly above the fire, 3-4 minutes per side. Turn around when the chicken lets go of the grate, that's your sign of a good crust on it. Grill to an internal temperature of 75°C and remove from the fire. Leave to rest for 5 minutes on a cutting board. Then cut the chicken into thin slices or pieces. Don't cut too early, then all the moisture will run out.

   Internal temperature: 75°C3h
5. 5

   Step 5

   Done

   Apply the flatbreads on the inside with pesto and sew with the grilled chicken and some slices of mozzarella. Put back on the barbecue but this time on the indirect part for about 5 minutes so that the mozzarella can melt nicely.

6. 6

   Step 6

   Done

   Then remove the flatbreads and spread with tomato slices and fresh basil. Optional: splash of olive oil and a few drops of good balsamic. Shut up and enjoy it!