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Wok eggs, fried rice and hot Dry Noodles.
Saving the lemon juice for last keeps this grilled chicken tasting bright and fresh
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
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