Greek Marinated Chicken Thighs with Chargrilled Lemon & Olives
Published 25th November, 2020
Serves: 4
Preparation: 20 Mins Cooking: 15 Mins
Ingredients
- 1kg Barossa Fine Foods chicken thighs
- 5 garlic cloves
- ½ bunch Italian parley
- ½ bunch oregano
- 3 tbsp olive oil
- Juice of 1 lemon
- Sea salt
- Black pepper
- Olive oil
- ½ cup green olives
- Baby kale leaves
- Extra parsley leaves, to serve
- Extra lemon halves, to serve
Method
- Peel and finely chop the garlic. Wash and finely chop the parsley and oregano. Place in a large bowl with the olive oil and lemon juice. Add the chicken thighs, season with sea salt and black pepper, and toss well to coat in the marinade. Refrigerate for 3–4 hours.
- Preheat the barbecue, using either a flat plate or chargrill.
- Remove the chicken from the fridge and thread onto skewers. Drizzle with a little extra olive oil and barbecue over medium heat until cooked through. Drizzle the lemon halves with olive oil and grill flesh-side down on the barbecue plate.
- To serve, arrange the baby kale leaves on a platter and place the barbecued chicken on top. Scatter over the olives and extra parsley leaves. Serve with the chargrilled lemons and tzatziki made with Greek yoghurt.
where to find us
- Find Barossa Fine Foods Chicken Thighs at your local Barossa Fine Foods retail store across South Australia.
