Try this Greek-style grilled chicken recipe to cook a Mediterranean-inspired summer feast.

PHOTOGRAPHY, STYLING & RECIPES ALASTAIR HENDY



1.5kg whole chicken, cut into 8 pieces, or 8 chicken thighs
1 lemon, juiced, and rind zested
1 tablespoon dried mixed herbs
3 cloves garlic, peeled and crushed
4 tablespoons olive oil
400g orzo*
1 bunch basil

Using a sharp knife, lightly slash chicken pieces on the skin side and place in a large bowl. Next, rub sea salt and ground black pepper, lemon zest, herbs and garlic into chicken pieces. Then, add 3 tablespoons of oil, toss to combine and allow to marinate in the fridge for at least 1 hour. Meanwhile, cook orzo in a large saucepan of salted boiling water according to packet instructions, then drain. Next, add lemon juice, remaining oil, sea salt and ground black pepper, combine and set aside. Once orzo has cooled a little, roughly tear basil leaves and toss through orzo mixture. Heat a frypan over a medium heat and cook marinated chicken, in batches, for 4 minutes on each side or until golden, then set aside. Add orzo mixture to the frypan, and gently toss so it picks up all the cooking juices. Preheat a barbecue to a medium-high heat and grill par-cooked chicken for 10 minutes or until cooked through; when tested with the point of a knife, the juices should run clear. Divide orzo mixture between 4 plates, top with chicken and serve. Serves 4.

*Orzo, also known as risoni, is a rice-shaped dried pasta available from supermarkets and delicatessens.

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