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Saving the lemon juice for last keeps this grilled chicken tasting bright and fresh

Grilled Chicken Salmoriglio

1 hour plus grill setup

Extra-virgin olive oil, lemon, garlic and herbs comprise salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily). Our version is made with grated zest; we use some of the mixture for marinating bone-in chicken parts, then add the juice from grilled lemon halves to finish the sauce just before serving. Grilling the lemons before juicing them mellows their sharpness and acidity, adding a subtle sweetness to the sauce. If you opt to use a mixture of bone-in chicken breasts and thighs or drumsticks (or leg quarters), keep in mind that the white meat is done at 160°F and the dark meat at 175°F, so the breasts may finish ahead of the legs.


Oven-Cooking Method:

Follow the recipe to marinate the chicken. Heat the oven to 450°F with a rack in the middle position. Place the chickenskin side up and the lemon halves cut side up (trim off their pointed end so they sit flat) on a rimmed baking sheet. Roast until the chicken is light golden brown and the thickest part of the breast, if using, reaches 160°F or the thickest part of the thighs and drumsticks, if using, reaches 175°F, 30 to 40 minutes. Using tongs, transfer the chicken skin side up to a platter and let rest for 5 minutes. While the chicken rests, follow the directions above for making the salmoriglio using the roasted lemon halves.

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AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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