I marinate chicken overnight in yoghurt and paprika, then grill it hot and hard on the barbecue, before finishing it with garlic aioli, a fresh onion salsa and Mediterranean herbs — rosemary, thyme and tarragon — for a buffet or sharing-style spread. The yoghurt tenderises the meat and keeps it juicy right through the char.
The marinade goes on the day before — yoghurt, smoked paprika and a good hit of garlic — so it has time to work into the meat overnight. On the day, the chicken goes straight onto a hot barbecue with no shortcuts: real coals, real char, turned until the skin is properly caramelised and the inside stays juicy.
Once it’s off the grill, I dress it while it’s still hot — a garlic aioli made fresh, a sharp red onion salsa, and a generous handful of rosemary, thyme and tarragon. It’s a Mediterranean way of finishing a barbecue, and it works just as well piled onto one big sharing platter as it does portioned into buffet bowls.
This is one of the dishes I keep coming back to for buffets and sharing-style events — it holds its texture well once it’s plated, it’s easy for guests to help themselves to, and the flavour only gets better as it sits with the aioli and salsa. It suits everything from a family gathering to a larger party where people are moving between food rather than sitting down to a set course.
In short: BBQ chicken marinated overnight in yoghurt and paprika, grilled hot on the barbecue, then finished with garlic aioli, a fresh onion salsa and Mediterranean herbs — built for a buffet or a big sharing platter rather than a plated course.
Frequently Asked Questions
Can BBQ chicken like this be made ahead for a buffet?
Yes — the marinade goes on the day before, and once it’s grilled and dressed with the aioli and salsa, it holds its texture well, which is exactly why it works for a buffet or sharing-style event rather than a dish that needs to be served the moment it leaves the pan.
What’s in the marinade?
Yoghurt and smoked paprika, left on the chicken overnight. The yoghurt’s acidity tenderises the meat and keeps it juicy right through the char on the barbecue.
What goes with it?
A garlic aioli made fresh, a sharp red onion salsa, and a generous handful of Mediterranean herbs — rosemary, thyme and tarragon — all added while the chicken is still hot off the grill.
I’ve been cooking professionally for 35+ years, with 220+ five-star Google reviews from clients across Scotland. If you’d like this on your menu, get in touch and check a date.