Grilled Chicken Orzo Salad

Cooked and sliced chicken pieces and drops of white sauce and scattered greens over small pasta in blue pan with a fork.
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
Cook Time 20 mins
Marinating Time 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Salad
Servings 4


For the Chicken

For the Orzo Risotto

For the Yoghurt Dressing


  • 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.
  • 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.
  • 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.
  • Mix herbs and rocket, then lay sliced chicken on top.
  • Whisk together yoghurt dressing then drizzle over chicken salad.
Tried this recipe?Let us know how it was!