A chicken and halloumi flatbread made for barbecues
This BBQ chicken and halloumi flatbread with sweetcorn and onions is one of those recipes I turn to when I want something smoky, colourful, and fun to share. It came about last summer when I had leftover grilled chicken and corn from a barbecue, and I wanted to pull them together into something simple but satisfying. The sweet crunch of corn and the slight sharpness of grilled onions are a natural match for charred halloumi and juicy chicken.
What I love about this dish is that it captures the feel of a barbecue without needing much effort. You can cook it all outside if you’re lucky with the weather, or recreate the flavours indoors on a grill pan. Either way, the result is smoky, salty, and sweet all in one bite. If you’re building out your flatbread repertoire, you’ll find more variations in our best chicken and halloumi flatbread recipes.
Why sweetcorn and onions bring balance
Sweetcorn is one of my favourite summer ingredients because of how well it chars. Once those golden kernels blacken slightly, they take on an almost caramel-like flavour that pairs beautifully with both chicken and halloumi. Grilled onions bring a different kind of sweetness with a little sharpness that keeps the flatbread from being too rich. Together, they add texture and contrast that make every bite more interesting.
If you want a more spice-forward option, you might enjoy my spiced chicken and halloumi flatbread with garlic yoghurt sauce. For a fresher approach with herbs, the Mediterranean chicken and halloumi flatbread with olives and herbs is a winner. And if you’re in the mood for comfort food that feels a little indulgent, the crispy chicken and halloumi flatbread with harissa mayo hits the spot. For a pizza-style twist, you might enjoy the chicken and halloumi flatbread pizza-style with mozzarella.
Ingredients for BBQ chicken and halloumi flatbread
For 2 large flatbreads:
- 2 boneless, skinless chicken breasts (approx. 300g)
- 200g halloumi cheese
- 2 large flatbreads (store-bought or homemade)
- 2 sweetcorn cobs (or 200g frozen corn kernels)
- 1 large red onion, sliced into rings
- 2 tbsp olive oil
- 2 tbsp BBQ sauce
- 1 tbsp lemon juice
- 2 garlic cloves, finely grated
- ½ tsp smoked paprika
- Sea salt and black pepper, to taste
- Fresh coriander, roughly chopped
Step-by-step method for BBQ chicken and halloumi flatbread
Prepare the chicken by slicing each breast in half horizontally. Mix olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a bowl, then coat the chicken and marinate for at least 30 minutes.
Preheat a grill pan or barbecue until very hot. Grill the corn cobs until blistered and golden, turning often. Once cooled slightly, slice off the kernels and set aside. Grill the onion rings until softened and charred around the edges. Next, cook the chicken for 3–4 minutes per side until cooked through, brushing each piece with BBQ sauce during the last minute of cooking. Slice into strips. Finally, grill the halloumi slices for 1–2 minutes per side until golden.
Warm the flatbreads briefly, then assemble by spreading a little extra BBQ sauce, layering on chicken, halloumi, corn, and onions, and finishing with fresh coriander.
Wine and beer pairings for BBQ chicken and halloumi flatbread
With BBQ flavours, wines need to handle smoke and sweetness. A Zinfandel works wonderfully, with jammy fruit and a hint of spice that mirrors the sauce. If you prefer white, try a Chenin Blanc from South Africa — its ripe fruit and acidity balance the smoky, sweet elements.
For beer, a smoked porter is an excellent choice, echoing the charred flavours while adding richness. If you’d like something lighter, a Mexican lager with lime provides refreshment and contrast against the BBQ sauce.
Frequently asked questions about BBQ chicken and halloumi flatbread
Can I use frozen corn instead of fresh?
Yes, just thaw and dry it first, then cook in a hot pan until lightly charred.
What onions work best for chicken and halloumi flatbread?
Red onions give a nice balance of sharpness and sweetness, but white onions or shallots also work well.
Can I bake this flatbread instead of grilling?
Yes, you can assemble everything on the flatbread and bake at 200°C for 10 minutes, though you’ll miss some of the smoky char.
Is BBQ sauce necessary?
It adds a sweet and smoky glaze, but you can swap it for a drizzle of honey and smoked paprika if you prefer.
Tips for success with BBQ chicken and halloumi flatbread
Don’t be shy with the heat when grilling corn and onions — that char is where the flavour comes from. Brushing the chicken with BBQ sauce right at the end of grilling prevents it from burning while still giving it that sticky glaze. If you’re making a spread, pair this recipe with the grilled chicken and halloumi flatbread with charred peppers for a smoky duo.
Storage and reheating BBQ chicken and halloumi flatbread
Keep leftover chicken, halloumi, corn, and onions in separate airtight containers in the fridge for up to 2 days. Reheat chicken gently in a pan with a splash of water, grill the halloumi quickly to revive it, and warm the flatbreads fresh before serving.
Ingredient notes and alternatives
If you don’t have BBQ sauce, a mix of honey, smoked paprika, and a little tomato paste makes a great substitute. For vegetarians, replace the chicken with extra corn and grilled aubergine slices. Gluten-free flatbreads can be swapped in easily without affecting flavour.
BBQ Chicken and Halloumi Flatbread with Sweetcorn and Onions
Ingredients
- 2 Chicken breasts skinless, approx. 300g
- 200 g Halloumi cheese
- 2 large Flatbreads
- 2 cobs Sweetcorn
- 1 large Red onion sliced into rings
- 2 tbsp Olive oil
- 2 tbsp BBQ sauce
- 1 tbsp Lemon juice
- 2 cloves Garlic finely grated
- ½ tsp Smoked paprika
- Sea salt to taste
- Black pepper freshly ground, to taste
- 1 handful fresh coriander roughly chopped
Instructions
- Prepare the chicken by slicing each breast in half horizontally. Mix olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a bowl, then coat the chicken and marinate for at least 30 minutes.
- Preheat a grill pan or barbecue until very hot. Grill the corn cobs until blistered and golden, turning often. Once cooled slightly, slice off the kernels and set aside. Grill the onion rings until softened and charred around the edges. Next, cook the chicken for 3–4 minutes per side until cooked through, brushing each piece with BBQ sauce during the last minute of cooking. Slice into strips. Finally, grill the halloumi slices for 1–2 minutes per side until golden.
- Warm the flatbreads briefly, then assemble by spreading a little extra BBQ sauce, layering on chicken, halloumi, corn, and onions, and finishing with fresh coriander.