Tender chicken breast, seasoned with a punchy blend of peri-peri spices and sumac, forms the heart of these grilled chicken pides. Once seared to lock in the juices, the meat is shredded and tossed in a tangy chili sauce, providing a concentrated burst of heat that cuts through the doughy base of the freshly baked flatbreads.

As these Turkish-inspired boats bake, the cheese melts into the spicy chicken, creating a stretch that balances the slight char from the oven. The dough, kneaded until elastic and light, develops a crisp golden crust, holding all the ingredients firmly in its pillowy walls. The final touch of sesame seeds and fresh herbs adds a welcome earthy aroma and crunch to every bite.

These hand-held breads are a practical choice for a weekend lunch or a casual weeknight dinner when you want something more interactive than a standard sandwich. They offer a satisfying contrast between the soft, airy crust and the zesty, molten filling, making them a reliable go-to for those who enjoy bold, well-spiced meals with minimal fuss.

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If you love the smoky charred flavor found in these pides, there are plenty of other ways to highlight grilled poultry in your kitchen. You might enjoy experimenting with the bold, aromatic spices found in this Grilled Masala Chicken, or for something that works well for a casual weekend meal, these Oven Grilled Chicken Shashlik Sticks offer a convenient way to achieve that same satisfying texture without needing an outdoor grill.

Key Ingredients

Chicken breast: The primary protein source shredded and seasoned for the filling.
Peri-peri sauce: Provides the signature spicy and tangy flavor profile for the chicken.
All-purpose flour: Used as the base to create the soft, elastic boat-shaped dough.
Yeast: Essential for leavening the dough so it rises to the proper texture.
Cheese: Melts over the chicken filling to hold the boat structure together.
Sumac: Adds a bright, citrusy note to the chicken seasoning blend.

Explore More Grilled Chicken Favorites

Bekakak Grilled Chicken is a fantastic choice if you want to master a traditional, spice-rubbed method that yields incredibly succulent results.
Try the Grilled Chicken Margherita if you are looking to combine classic Italian flavors with a modern, protein-focused grilled topping.
For a lighter meal that doesn't compromise on flavor, this Grilled Chicken Salad is the perfect way to use up leftover poultry while keeping things fresh and nutritious.

Grilled Chicken Pides

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Ingredients For Grilled Chicken

3 Chicken breasts3 Tablespoons olive oil1 teaspoon ground garlicSalt and pepper to taste1⁄2 teaspoon sumac1 teaspoon red chilli powder1 teaspoon paprika2 teaspoon chicken peri peri spice2 Tablespoons Butter/olive oil for cooking2 tablespoons Mochachos sauce/any peri peri sauce)

Steps

Cut each chicken thigh in to two even pieces (buttflied). Drizzle olive oil and rub over the garlic. Sprinkle the spices on both sides and rub to coat evenly.Heat butter in a pan and sear the chicken on high heat on both sides. Lower the heat and cook till tender. Don’t let it dry out completely.Remove chicken from heat and transfer to a bowl. Spread using two forks and return back to the pan (to get all the left over juices from the chicken) add the peri peri sauce and mix till everything is well combined. Set aside.

Ingredients For The Dough

2 cups flour1 teaspoon yeast1 tablespoon sugar1⁄2 teaspoon salt1 tablespoon oilWarm water to make dough

Steps

Mix together the dry ingredients in a bowl. Then add the oil followed by warm water. Mix until it forms a shaggy dough. Transfer to a clean work surface and knead till the dough is nice smooth and elastic. Cover and let it rest till double in size.Cut in to 4 equal pieces. Flatten and roll in to a long oval shape. Keep it slightly on the thinner side. Don’t roll too thick. Smear your favourite peri peri/pizza sauce keeping a one inch boarder all around empty (as showen in the video).Sprinkle a thin layer of grated cheese followed by the grilled chicken and favourite toppings like tomatoes, bell peppers Pickles etc. Top with more cheese. Fold over both the sides creating a boat like shape and pinch the ends together. Brush with egg wash. Sprinkle sesame seeds and herbs you may add olives and jalapeñosif desired. Bake on 180C for 12-15 minutes or until golden brown.

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