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| Sicilian fish steaks | Salad of sardines | Casserole lamb chops | Canadian fish and mussel | 20Min lamb stew baby vegies | Chicken Chasseur | 2-minute lamb cutlets | Risotto parmesan and peas | Platter of Australian seafood | House salad Cobb dressing | Barbecued baby fish | Caramelised pear pie | AF Chicken sweet chilli sauce | Baby snapper w/Italian salsa | A salad from Morocco | Asian duck slaw | BBQ chicken w/olive salsa | BBQ lamb patties Tzatziki | Big Tex's baby back ribs | Crostini alla Toscana | BBQ CHICKEN WITH A GREEN OLIVE SALSAServes 4 Ingredients- 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
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Method- 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.
© Iain Hewitson
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