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Grilled Chicken Orzo Salad

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

Grilled Chicken Orzo Salad

For the chicken
 4 chicken thighs
 1/4 cup extra virgin olive oil
 1/2 preserved lemon sliced
 2 garlic cloves
 salt and pepper
For the Orzo Risotto:
 ½ cups orzo
 extra virgin olive oil
 1 onion finely chopped
 1 clove garlic
 1/2 cup white wine [we used sauvignon blanc]
 800 ml chicken stock
 1/3 cup mint roughly chopped
 1/3 cup italian parsley roughly chopped
 1/3 cup dill roughly chopped
 2 cups baby rocket roughly torn up
For the yoghurt dressing
 1 cup greek yoghurt
 1/2 preserved lemon diced
 1 clove garlic
 1/2 cup mint, parsley and dill roughly chopped

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.

Nutrition Facts

Servings 0

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