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Grilled Chicken Salmoriglio

4 Servings

1 hour plus grill setup

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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.




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



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Kim V.
September 28, 2022
Really good
Crispy skin, yummy sauce. I was able to use herbs from our garden.
Bill O.
May 30, 2022
Simple and very good
Easy, tasty grilled chicken. Made with a lemon orzo for an all-lemon meal
Diana L.

Easy to make and tastes great. Thanks for the recipe.

Mary P.

Perfect lemon grilled chicken! A side note: End at Step 5. Step 6 only necessary if you choose to not grill, and prefer only baking the chicken.

Sam L.

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

Lynn C.

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.

The Milk Street Team