Grilled Chicken Orzo Salad

Prep time:
15 minutes
Cook time:
20 minutes


For the Chicken:

  • 4 Waitoa Free Range Chicken Thighs
  • ¼ cup extra virgin olive oil
  • ½ preserved lemon, diced
  • 2 garlic cloves, crushed
  • Salt
  • Pepper

For the Orzo Risotto:

  • 1 ½ cups orzo
  •  Extra virgin olive oil
  • 1 onion, finely chopped
  • 1 clove garlic
  • ½ cup white wine
  • 800ml chicken stock
  • ⅓ cup mint, roughly chopped
  • ⅓ cup Italian parsley, roughly chopped
  • ⅓ cup dill, roughly chopped
  • 2 cups baby rocket leaves, roughly torn

For the Yoghurt Dressing:

  • 1 cup greek yoghurt
  • ½ preserved lemon, finely diced
  • 1 garlic clove, crushed
  • ½ cup mint, Italian parsley and dill, roughly chopped


  1. 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. 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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