Barbecued chicken with olive and caper stuffing

    35 min

    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.

    13 people made this

    Makes: 3 

    • 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

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat an outdoor barbecue for medium heat and lightly oil the grid.
    2. 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.
    3. 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.
    4. 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.

    Alternative cooking methods

    Cook the chicken in a frying pan or on the grill.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Yum! Man this recipe is good . . . and I think it could be even better if you marinade the chicken first in Italian dressing.  -  14 Apr 2009  (Review from Allrecipes US | Canada)


    I went by the recipe but tucked this mixture under the skin of chicken thighs. A very nice change to boring thighs! Next time I may try pimento stuffed green olives (I'm an olive freek-must be the salt)!! YUM  -  12 Jul 2009  (Review from Allrecipes US | Canada)


    This recipe was very good and very easy to prepare. A great twist on tired old chicken. Cooking the chicken breasts on the grill added a great smokey flavor to the olive puree.  -  27 Jan 2009  (Review from Allrecipes US | Canada)