Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
cup extra-virgin olive oil
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
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
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Easy to make and tastes great. Thanks for the recipe.