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Butterflied BBQ Chicken with a Mediterranean Chickpea Salad

Prep Time:

Cook Time:


4 Servings


1 Mick's Meat Barn Lilydale Free Range Butterflied Chicken
80ml (1/3 cup) extra virgin olive oil
400g can chickpeas, rinsed, drained
200g grape tomatoes, halved
100g feta, crumbled
40g (1/4 cup) pitted Sicilian olives, quartered
1 red onion, finely chopped
1 red capsicum, deseeded, coarsely chopped
1 Lebanese cucumber, quartered lengthways, sliced
½ cup chopped fresh continental parsley leaves
½ cup chopped fresh basil leave


1 garlic clove
80ml (1/3 cup) extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tsp Dijon mustard


Step 1 - Heat a covered barbecue on high. (Alternatively, preheat oven to 180°C.) Brush chicken with oil. Season. Cook on barbecue grill for 5 mins each side or until golden brown. Transfer to a baking dish. Cook in covered barbecue using indirect heat, or in oven, for 1 hour or until the chicken is cooked through. Set aside, covered, for 10 mins to rest.

Step 2 - To make the dressing, place the garlic, olive oil, lemon juice, vinegar and mustard in a screw-top jar. Shake to combine. Set aside for 10 minutes to allow the flavours to develop.

Step 3 - Combine the chickpeas, tomato, feta, olive, onion, capsicum, cucumber, parsley and basil in a large bowl. Remove the garlic clove from the dressing. Add the dressing to the salad. Season. Toss to combine. 

Step 4 - Transfer the chicken to a serving platter. Serve with salad. Enjoy!

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