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Photo of Oregano and chilli chicken by WW

Oregano and chilli chicken

Total Time
9 hr
25 min
35 min


Skinless chicken drumstick

630 g, (Buy 6x115g lovely legs), fat trimmed

Chicken thigh, skinless, raw

1080 g, (Buy 6 cutlets, 1.2kg), fat trimmed

Fresh oregano

¼ cup(s), coarsely chopped, plus extra to serve

Fresh red chilli

2 whole, finely chopped

Ground paprika

2 tsp

Olive oil

2 tbs


2 medium, thinly sliced lengthways

Red capsicum

2 medium, thickly sliced

Red onion

2 medium, cut into thin wedges

Mixed salad leaves

100 g


  1. Cut 2-3 deep slashes into thickest part of each piece of chicken. Place in a large glass or ceramic dish. Add chopped oregano, chilli, paprika and oil. Toss to coat. Cover. Refrigerate overnight.
  2. Heat a chargrill or barbecue over medium heat. Cook chicken, turning occasionally, for 30-35 minutes or until browned and cooked through.
  3. Meanwhile, cook zucchini, capsicum and onion on chargrill or barbecue, turning occasionally, until lightly charred and tender. Transfer to a bowl. Add salad leaves.
  4. Serve chicken with grilled vegetable salad. Sprinkle with extra oregano.


SERVING SUGGESTION: Crusty wholegrain bread. TIP: Start this recipe the day before. If you’re entertaining, you can prep the vegies the day before too.