Zesty BBQ Butterflied Chicken with A Creamy Greek Salad

This tasty family meal is quick to prepare and the chicken benefits from being marinated overnight and then simply cooked on the barbecue. Whole chickens are very economical at between $6- $7 each and can be butterflied by the butcher.


Preparation time: 20 minutes + marinating time

Cooking time: 55 minutes

Serves: 4-6

Cost per serve: $6.80* - $4.50*



1 whole butterflied chicken

- Can request to the trader to be butterflied!

3 cloves garlic, crushed

Zest of 1 lemon

2 lemons, juiced

¼ cup fresh oregano leaves, finely chopped

½ cup olive oil

Salt flakes and freshly ground black pepper


Tomato & cucumber salad with creamy feta dressing

½ small red onion, halved and thinly sliced

1 lemon, juiced

75g smooth feta

6 large tomatoes, cut into wedges

2 Lebanese cucumber, diced

1 avocado, deseeded and diced

¼ cup pitted kalamata olives, roughly chopped

2 teaspoons fresh oregano, chopped



  1. Place chicken in a large non-metallic bowl.
  2.  Combine garlic, zest, juice, oregano, oil, salt and pepper in a small food processor and blend until well combined. Set aside 1/3 cup of the mixture to use for the salad dressing. Pour remaining marinade over the chicken, rubbing it gently under the skin and cover, marinate for at least 4 hours, preferably overnight.
  3.  Heat a barbecue chargrill to high and cook butterflied chicken (reserving marinade), breast side down for 5 minutes before turning over and cooking for a further 5 minutes. Place in a roasting pan and pour over reserved marinade. Place pan on the barbecue plate beside chargrill, which is turned off (indirect heat) or in a preheated oven at 180°C (160°C fan-forced). Cook for 45 minutes or until chicken juices run clear.
  4.  For the salad, place onion in a small bowl and cover with lemon juice. Leave to stand for at least 10 minutes before draining and discarding juice. This process lightly pickles the onion and helps neutralise the onion, making it milder to eat.
  5.  Place reserved dressing in a small blender with feta and blend until smooth. Set aside until required.
  6.  To serve, place chicken on a serving board with tomato, cucumber, avocado, olives and prepared onion and drizzle dressing over the salad. Scatter oregano over the top.


NOTE: Cost can vary slightly based on seasonal variations and environmental influences affecting supply