About this recipe:I find chicken breasts relatively bland in flavour. This is what inspired me to create this recipe. After numerous attempts, I have perfected the recipe. This barbecue chicken is full of flavour and absolutely delicious.
140g black olives, pitted
45g capers, drained well
2 cloves garlic
1 (25g) pack flat-leaf parsley, roughly chopped
1/4 teaspoon dried crushed chillies
1/4 teaspoon ground black pepper
1/4 teaspoon salt
6 tablespoons olive oil
3 skinless, boneless chicken breast fillets
1 tablespoon olive oil
salt and ground black pepper to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat an outdoor barbecue for medium heat and lightly oil the grid.
Place the olives, capers, garlic, parsley, crushed chillies, black pepper, salt and 6 tablespoons olive oil in a liquidiser or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
Using a small sharp knife, first cut each chicken breast in half. Then cut a pocket into the side of each piece of chicken, going to within 1cm of each edge. Stuff each pocket of the chicken liberally with the olive puree. Close the pockets with cocktail sticks. Brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
Cook the chicken breasts, turning once, until no longer pink in the centre and the juices run clear, 12 to 15 minutes. A meat thermometer inserted into the centre should read at least 74 degrees C.