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Garlic & oregano marinated chicken with a black olive vinaigrette


  • Process the citrus juices with 3 crushed garlic cloves, the chilli paste, oregano, honey, vinegar and seasonings until well combined. Then add 2 cups oil through the feeder tube, little by little, continually mixing.
  • Place the chicken pieces on 1-2 large baking trays, skin side up, and pour the marinade over the top. Then turn a few times to coat very well and refrigerate for at least 3 hours, tossing every hour or so. Then barbecue, grill or roast in a hot oven until the juices run clear.
  • To make the vinaigrette, process the olives with the capers, parsley, anchovies, remaining garlic and some ground pepper. Then mix in a little oil to form a paste. Transfer to a bowl and whisk in more oil to form the consistency of a vinaigrette.
  • Serve the chicken on individual plates with a bowl of the vinaigrette and a simple green salad alongside.


  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh lime juice
  • 5 garlic cloves, crushed
  • 1 heaped tspn chilli paste
  • ½ cup fresh oregano leaves
  • 1 heaped tbsp honey
  • 2 tbsp sherry (or red wine) vinegar
  • sea salt & freshly ground pepper
  • olive oil
  • 2 whole chickens, cut in quarters
  • 200 gm pitted black olives
  • 2-3 tbsp rinsed & drained capers
  • 1 tbsp chopped fresh parsley leaves
  • 8 anchovy fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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