Lemony Grilled Chicken Orzo Salad Recipe

We’re bringing our grilled chicken orzo salad to the table! It’s a wonderful lunch or dinner packed full of fresh herbs and preserved lemon. Yum! Cooking orzo in chicken stock adds heaps of flavour.

Prep time: 15 mins (+ 2 hours marinating) Cook time: 20 mins Serves: 4

Recipe Ingredients

For the Chicken
For the Orzo Risotto
For the Yoghurt Dressing

Wine Match: Stoneleigh Sauvignon Blanc

Cooking Method

  1.  For the Chicken: Place diced preserved lemon, olive oil, garlic and chicken thigh fillets in a bowl. Add lashings of salt and pepper then massage into chicken. Cover the bowl with cling film then pop in the fridge to marinate for at least 2 hours.
  2. Heat BBQ or grill on high. Drizzle with oil then place chicken skin side down on grill, turning then flipping, until cooked through, about 10 mins.
  3. For the orzo “risotto”:  In a heavy based saucepan, fry onion in olive oil. Once brown, add the orzo and stock and bring to a boil. Cook for roughly 10 mins, until the orzo is al dente and liquid is absorbed.
  4. Mix herbs and rocket, then lay sliced chicken on top.
  5. Whisk together yoghurt dressing then drizzle over chicken salad.
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