Lemon and Wine BBQ Chicken with Olives

LemonBBQchickenandolivesRecipe: Lemon and Wine BBQ Chicken and Olives



Classic Italian-style sauce with wine, garlic, olives, lemon and olive oil smothering a honey-and-mustard-rubbed chicken which has been charred on the grill. This version is BBQ-style, but the chicken can also be roasted classically in the oven. The finishing touch of olive oil gives the dish it’s glossy texture and taste, perfect for dipping with bread. An inspiring summer dish to be eaten outdoors served with a crisp salad and chilled white wine.



Lemon and Wine BBQ Chicken with Olives

Serves 2 – 4



1 whole spatchcock chicken* (see notes under recipe)
1 tbsp honey
1 tbsp mustard
1 lemon sliced into 1/2 cm thick slices
1/2 lemon, juiced
2 garlic cloves, sliced thinly
1 tsp red chilli flakes
2 rosemary twigs
Cooking olive oil for frying
8 green Sicilian olives, 8 black olives (Liguria, Nicoise or Kalamata)
250ml white wine
Salt and pepper
1/4 cup good quality pouring olive oil (the focus on taste for drizzling with flavour rather than a cooking oil)


Notes: *Spatchcock chicken is a whole chicken that has had the backbone removed so the bird lies flat. It halves the cooking time in the oven and on the grill. You can ask your butcher to spatchcock the chicken for you, or buy a heavy-duty pair of sharp kitchen scissors and cut the bone out yourself, it’s very easy.

* No outdoor grill – no problem! Follow the steps exactly the same but roast the chicken in the oven at 200 degrees celsius (180 fan-forced) for 30 – 45 minutes (depending on your oven temperature). Baste with the honey and mustard in the last 10 minutes.




  1. Rub oil and salt onto the chicken and start grilling skin and breast side down. Line up the lemon slices alongside the chicken and grill on each side until nice and caramelised.

  2. In cast iron pan add a splash of cooking olive oil and the sliced garlic, chilli flakes and rosemary twigs. Fry gently for 30 seconds then add the wine and a splash of water. Simmer gently until wine reduces slightly and loses its sharpness. Remove from the heat.
  3. When the chicken is 3/4 cooked, mix honey and mustard together with a good crack of black pepper and a splash of olive oil. Divide mixture into two. Using a basting brush, baste the chicken all over with one half and continue to grill.
  4. Remove charred chicken from the grill and chop into 6 pieces (2 legs, 2 breasts halved and 2 chicken wings).
  5. Return white wine sauce to the grill along with the charred lemon slices, lemon juice and the other half of the honey and mustard mixture. Taste and season with salt and pepper if necessary. Simmer gently for 1 – 2 minutes. Place chicken pieces on top along with the olives and heat gently for a further minute. Remove from the heat, drizzle with the 1/4 cup olive oil and serve.




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