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Lyndey Milan's recipe for Greek-style barbeque chicken.

Lyndey Milan's Greek-style barbeque chicken

Preparation time
10 minutes + 2 hours marinating
Cooking time
20-25 minutes

Lyndey Milan's recipe for Greek-style barbeque chicken is delightful paired with Chardonnay.


4 Chicken Marylands

2 tsp (10ml) extra virgin olive oil

1 red onion, cut into wedges, still attached

250g Japanese or lady finger eggplants, or

1 large, cut into thin wedges

1 large (200g) zucchini, cut in half lengthways and vertically

1 red and 1 yellow capsicum or long peppers, cut into 4cm pieces

1 tsp fennel seeds

2 cloves garlic, finely chopped

Lemon wedges, to serve (optional)



6 cloves garlic, finely chopped

2 tbsp (40ml) red wine vinegar

1 lemon, for 1 tbsp zest and ½ cup (125 ml) lemon juice

2 tbsp (40ml) extra virgin olive oil

200g Greek yogurt

2 tbsp rigani (Greek dried oregano)

1 tsp salt

½ tsp freshly ground black pepper

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food Prep by Sarah-Jane Hallett


1. Combine marinade ingredients in a ziploc bag. Add chicken and massage to coat. Marinate in the fridge for two hours or overnight.

2. Meanwhile prepare vegetables and toss with oil.

3. Pre-heat hooded barbeque (or oven) to medium heat. Add chicken skin-side down, close hood and cook for approximately 10 minutes or until beginning to brown. Turn chicken and then add the onion to the barbeque. Close hood again. After 3 minutes add the eggplant, zucchini and capsicum. After another 7 minutes, turn the vegetables, toss over fennel seeds and garlic and check the chicken. Insert a skewer into the thickest part of the thigh and if the juices run clear, it is cooked. Otherwise, close the hood and cook for another 5 minutes or until cooked through. Toss the vegetables.

4. Serve chicken and vegetables together.

Wine Match


Preparation time
10 minutes + 2 hours marinating
Cooking time
20-25 minutes