Antipasto barbecue chicken recipe

A deliciously easy mix, with juicy veggies, olives and feta.

Written by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor
  • Serves: 4


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What to do

    1. Preheat a barbecue chargrill plate and flat plate to high heat.

    2. Place the olive oil, herbs, chicken, eggplant, zucchini and tomato in a large bowl and toss until well coated. Using tongs, transfer the chicken to the barbecue chargrill plate and the vegetable mixture to the flat plate. Cook, turning the vegetables occasionally and the chicken only once, for 10 minutes or until the chicken is golden and cooked through.

    3. Transfer the chicken and vegetables to a large bowl, cover loosely with foil and rest for 3 minutes.

    4. Add the remaining ingredients to the chicken mixture and toss gently to combine. Season to taste with freshly ground black pepper and serve immediately.

Written by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor

Dr Tony Bird, Dr Michael Conlon and Pennie Taylor are senior research scientists at CSIRO.

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