Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

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

Grilled Chicken Salmoriglio

Appears in May-June 2019

1 hour plus grill setup

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Reviews
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.

Best,
The Milk Street Team


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 & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.