Greek Marinated Chicken Thighs with Chargrilled Lemon & Olives

Published 25th November, 2020

Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 1 kg Chicken Thighs
  • 5 Cloves Garlic
  • ½ Bunch Italian Parley
  • ½ Bunch Oregano
  • 3 tbls Olive Oil
  • Juice of Lemon
  • Sea Salt
  • Black Pepper
  • Olive Oil
  • ½ Cup Green Olives
  • Baby Kale Leaves
  • Extra Parsley Leaves, to serve
  • Extra Lemon Halves, to serve


  1. Peel and finely chop the garlic, wash and finely chop the parsley and oregano. Place in a large bowl with the olive oil and the lemon juice. Add the chicken thighs, season with sea salt and black pepper, toss well to coat in the marinade. Refrigerate for 3-4 hours.
  2. Preheat barbecue, use either a flat or chargrill
  3. Remove the chicken from the fridge and thread onto skewers, drizzle with a little extra olive oil and barbecue the chicken over a medium heat until cooked through. Drizzle the lemon halves with olive oil and grill on the barbecue plate flesh side down.
  4. To serve, arrange the baby kale leaves on a platter, 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.