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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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