Recipe of the Week: Lemon & herb Barbecued chicken


Lemon & herb barbecued chicken

Enjoy a lunch of bright sun-ripened vegetables and smoky chicken.



  • 80ml (1/3 cup) olive oil
  • 2 tbs white wine
  • 2 tbs fresh lemon juice
  • 2 tbs chopped fresh continental parsley
  • 1 tbs chopped fresh rosemary
  • 1 tbs dried oregano leaves
  • 9 (about 1.2kg) chicken thigh fillets, excess fat trimmed
  • 2 lemons, quartered
  • Baby rocket leaves, to serve

Piemontese capsicums

  • 2 small red capsicums
  • 1 small yellow capsicum
  • 3 roma tomatoes
  • 2 garlic cloves
  • 2 tsp fresh thyme leaves
  • 2 tbs olive oil
  • 6 cherry bocconcini

Garlic, tomato & basil bread

  • 100g butter
  • 60g (1/4 cup) chopped semi-dried tomatoes
  • 20g (1/4 cup) grated parmesan
  • 1/4 cup chopped fresh basil
  • 3 garlic cloves
  • 1 artisan loaf (see note)


Step 1
Combine the oil, wine, lemon juice, parsley, rosemary and oregano in a large glass or ceramic bowl. Season with pepper. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
Step 2 
Preheat a barbecue grill or chargrill on high. Season chicken with salt and cook for 6 minutes each side or until cooked through. Add the lemon, cut-side down, in the last 2 minutes of cooking and cook until charred.
Step 3
Serve the chicken with the lemon and rocket leaves.
Step 4
To make Piemontese capsicums: Preheat oven to 180°C. line a baking tray with baking paper. Place 2 small red capsicums and 1 small yellow capsicum, halved, seeded, cut-side up, on tray. halve and seed 3 roma tomatoes. Place, cut-side up, in capsicum. Top with 2 garlic cloves, chopped, and 2 tsp fresh thyme leaves. drizzle over 2 tbs olive oil. Bake for 40 minutes or until capsicum softens. divide 6 cherry bocconcini among the capsicum. Bake for 5 minutes or until bocconcini melts.
Step 5
Meanwhile, to make Garlic, tomato & basil bread: Preheat oven to 180°C. Combine 100g butter, at room temperature; 60g (1/4 cup) chopped semi-dried tomatoes; 20g (1/4 cup) grated parmesan; 1/4 cup chopped fresh basil; and 3 garlic cloves, chopped, in a bowl. Cut 1 artisan loaf in half horizontally. Spread with butter mixture. Sandwich together. Wrap in foil. Place on a baking tray. Bake for 15 minutes. Unwrap and place both halves, butter-side, up on tray. Bake for a further 5 minutes or until golden. Cut into slices.

Chicken with a twist: For Portuguese chicken, replace rosemary and oregano with 2 tbs chopped fresh coriander. Add a large pinch of dried chilli flakes.

For Thai chicken, replace the lemon juice and lemons with lime juice and 3 limes. Replace the herbs with 2 tbs grated ginger and 1 tbs chopped fresh coriander.

Artisan loaf is available when baked in store.