Chargrilled Chicken with Green Olive and Orange Salsa


Chargrilled Chicken with Green Olive and Orange Salsa
Servings: 4


4 chicken breasts, skinned and boned
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon zest
1 clove garlic, crushed
salt and pepper

150g Spanish green olives, pitted and roughly chopped
1 orange, segmented and chopped
2 sticks celery, finely chopped
2 teaspoons capers
1 long red chilli, deseeded and finely chopped
1 teaspoon finely grated orange or lemon zest
1 clove garlic, crushed
1/4 cup finely chopped flat-leaf parsley
1/4 cup olive oil
2 tablespoons Spanish sherry vinegar
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100010


Fast and fabulous, these chicken breasts will spice up any barbecue.


Place a piece of baking paper or plastic food wrap over each chicken breast and gently flatten with a rolling pin to about 1cm thick. Place the chicken in a shallow dish, drizzle with olive oil and sprinkle with the thyme, lemon zest and garlic. Season with salt and pepper. Cover and refrigerate while you prepare the salsa.

To make the salsa, combine all the ingredients in a bowl and stir to combine. Taste and adjust seasoning, if required. How's the heat? Add more chilli. Not sour enough? Add a splash more vinegar. Set aside to allow the flavours to develop while you cook the chicken.

To cook the chicken, preheat a barbecue or ridged grill pan. Cook the chicken for 3-4 minutes on each side until it is cooked through and golden brown.

Serve the chicken with salsa, crusty bread and a green salad.


Side Dishes

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