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Chicken Cacciatore

  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    1:30 to 1:45 h

Serves 4
Prep Time
15 min.
Barbecue Time
1:30 to 1:45 h

the Ingredients

Chicken Casserole
  • 2 tablespoons olive oil
  • 1½ kilogram (approx. 12) chicken drumsticks
  • Salt
  • Pepper
  • 2 brown onions, chopped
  • 3 garlic cloves, chopped
  • 600 grams (1 1/2 cans) whole peeled tomatoes
  • 375 millilitres chicken stock
  • 200 grams pitted kalamata olives
  • 3 tablespoons fresh continental parsley, chopped
  • 3 tablespoons fresh oregano, chopped


  • 01 Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes. 
  • 02 Oil the drumsticks and season them with salt and pepper.
  • 03 Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2 to 3 minutes, stirring occasionally. At the same time, add the chicken to the grill and cook for 2 to 3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.
  • 04 Add the undrained tomatoes and stock to the casserole and stir through.
  • 05 Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1 hour.
  • 06 Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25 to 30 minutes.
  • 07 Add the olives, parsley, and oregano and cook until heated through, a further 5 to 10 minutes.

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