Grilled Chicken Tapenade

Is there anything more classic for summer than chicken done on the barbecue grill?

Usually, it’s done with barbecue sauce of some sort, whether purchased or homemade.

Sometimes we like to have different flavors.

I’ve always loved olives, and a purchased tapenade has everything minced finely enough to easily tuck under the skin, giving the meat lots of flavor as it cooks.

Click here to Pin Grilled Chicken Tapenade


Grilled Chicken Tapenade

Putting flavorings under the skin lets the flavors slowly baste the meat.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Grilling


  • 2 chicken legs
  • 2 chicken thighs
  • 3 tbs black olive tapenade
  • 1 tbs olive oil
  • t tbs lemon juice
  • 1 tsp paprika


  • Loosen the skin on the chicken by slowly working your fingers between the flesh and the skin. Try not to puncture the skin.
  • With your fingers take a bit of the tapenade and put it under the skin, smoothing it over the flesh.  Pat the skin back in place.
  • Whisk together the olive oil and lemon juice; spread over the skin.
  • Sprinkle with paprika.
  • Cook on barbecue grill for 30 – 45 minutes.


Chicken is done at 170F (76C) or when juices run clear – poke with a skewer or knife. Thighs and legs take a bit longer than breasts.


  • Serving Size: 1/2 recipe
  • Calories: 561
  • Sugar: 0.5 g
  • Sodium: 362.4 mg
  • Fat: 38.1 g
  • Saturated Fat: 9.2 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 2.8 g
  • Fiber: 0.9 g
  • Protein: 50.2 g
  • Cholesterol: 261.7 mg

Keywords: grilled chicken, barbecued chicken, tapenade, olives

Grilled Chicken Tapenade

Another favorite is Spatchcocked Chicken with Lemon

That’s all for now – we have family visiting (a rare occurrence for us) and are busy doing tourist things.

I’d forgotten how much fun being a tourist is….

I’m taking lots of tourist-y photos.

4 thoughts on “Grilled Chicken Tapenade”

  1. I have always had a ridiculous fear of lifting up the chicken skin and inserting butter or anything else under it as I just know I am a bull at a gate and it would tear for sure !!!

  2. I haven’t done anything under chicken skin until last week when we did a chicken in the smoker. I do under my turkey all the time though and I have a box of nitrile gloves that I keep in the kitchen for things like this, rubbing seasoning on ribs, etc. Saves me from having to really scrub after. The chicken was delicious, by the way, but I think I’ll spatchcock it next time.

    Enjoy your touristy things!

    • It was fun being a tourist – but I’m glad it’s not this week. A heat wave has set in, no rain, and we now have water restrictions. Summer! My garden and my dog are suffering.
      I need to do a spatchcock chicken. We haven’t done that yet this summer.


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