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Grilled Chicken Salmoriglio
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.
4
Servings
Tip
Don't use a fork to move the chicken pieces on the grill. A fork creates holes that allow juices to escape, resulting in drier meat. Use tongs instead.
1 hour
plus grill setup
Ingredients
-
2
lemons
-
½
Directions
-
01Grate 2 teaspoon zest from the lemons, then halve the lemons crosswise and set aside. In a small bowl, stir together the zest, oil, garlic, oregano, 1¼ teaspoons salt and ½ teaspoon pepper. Transfer ¼ cup of the mixture to a large bowl, add the chicken and turn to coat. Marinate at room temperature while preparing the grill.
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September 28, 2022
Really good
Crispy skin, yummy sauce. I was able to use herbs from our garden.
May 30, 2022
Simple and very good
Easy, tasty grilled chicken. Made with a lemon orzo for an all-lemon meal
Why is the honey omitted in this recipe vs the oven recipe? The honey is a must and in my opinion should not be omitted. Thx
Hi Sam -
This is an older version of the recipe that ran in the magazine in May-June 2019 and was designed for the grill primarily. The version with honey was developed for a new cookbook, Tuesday Nights Mediterranean and specifically designed for the oven. Because of this, the honey was added to speed up browning in the oven.
Best,
The Milk Street Team
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Easy to make and tastes great. Thanks for the recipe.