Mad Butcher's Butcher Est. 1971

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Chargrilled chicken with Green Olive and Orange Salsa


- 4 x 150g Tegel Boneless Skinless Chicken Breasts
- 2 Tbsp olive oil
- 2 tsp chopped fresh thyme
- 1 tsp finely grated lemon zest
- 1 clove garlic
- crushed
- 150g Spanish green olives
- pitted and roughly chopped
- 1 orange
- segmented and chopped
- 2 sticks celery
- finely chopped
- 2 tsp capers
- 1 long red chilli
- deseeded and finely chopped
- 1 tsp orange or lemon zest
- 1 clove garlic
- crushed
- ¼ cup finely chopped flat-leaf parsley
- ¼ cup olive oil
- 2 Tbsp Spanish sherry vinegar
Serves : 4
Cooking time: 25mins


1. Place a piece of baking paper or plastic food wrap over each Tegel Boneless Skinless Chicken Breasts and gently flatten with a rolling pin to about 1cm thick. Place the chicken in a shallow dish, drizzle with olive oil and sprinkle with the thyme, lemon zest and garlic. Season with salt and pepper. Cover and refrigerate while you prepare the salsa.


1. Combine all the ingredients in a bowl and stir to mix. Season to taste. How’s the heat? Add more chilli. Not sour enough?

Add a splash more vinegar. Set aside to allow the flavours to develop while you cook the chicken.

2. To cook the chicken, preheat a barbecue or ridged grill pan. Cook the chicken for 3–4 minutes on each side until it is cooked through and golden brown.

3. Serve the chicken with salsa, crusty bread and a green salad.

Recipe from


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