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BBQ chicken with a green olive salsa


  • Put about ¼ cup oil, the grated rind and juice of 1 lemon, the garlic and seasonings in a large bowl. Add the chicken and toss well. Cover and refrigerate for at least 1 hour (or overnight), tossing now and again.
  • When ready, cook the chicken on a preheated covered BBQ (or ridged grill).
  • To make the salsa, combine the olives, capers and juice of ½ lemon with about ½ cup oil, the anchovies, a decent amount of ground pepper and 3 heaped tbsp chopped parsley in a large bowl. Taste for seasoning.
  • Toss the chicken in the salsa until well coated and serve with a little extra salsa spooned on top.


  • 1 cup olive oil
  • 1½ lemons
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 8 boneless chicken thigh fillets, skin on
  • 12 pitted green olives, chopped
  • 1 heaped tspn capers, drained, rinsed & chopped
  • 3 anchovies, chopped
  • 4 heaped tbsp chopped fresh parsley

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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