Greek-style barbecued chicken

Greek-style barbecued chicken

Put on a Greek feast to share with the whole family with this lemon-and-herb barbecued chicken, cheesy polenta and feta-topped tomato and olive salad.


Ingredients (serves 8):

  • 2 x 1.3kg whole fresh chickens
  • 2 small red onions, coarsely grated
  • 2 bunches fresh oregano, leaves picked, chopped
  • 2 tbs finely grated lemon rind
  • 4 garlic cloves, crushed
  • 2 long fresh green chillies, seeded, finely chopped
  • 80ml (1/3 cup) olive oil
  • Olive oil, to grease
  • Fresh oregano sprigs (optional), to serve



  1. Rinse 1 chicken inside and out under cold running water. Pat dry with paper towel.
  2. Place, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone.
  3. Discard backbone. Turn the chicken and open. Press to flatten.
  4. Place in a glass or ceramic dish. Repeat with the remaining chicken. Season with salt and pepper.
  5. Combine the onion, chopped oregano, lemon rind, garlic, chilli and oil in a bowl.
  6. Spread the mixture over the chickens. Set aside for 10 minutes to marinate.
  7. Preheat a barbecue flat plate on high. Brush with oil.
  8. Cook the chickens, skin-side down, on barbecue for 10 minutes or until browned.
  9. Turn and cook for a further 15 minutes or until cooked through.
  10. Cut into pieces and place on a serving platter.
  11. Top with oregano sprigs, if desired.
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