Mastering Grilled Lemon Oregano Chicken with Authentic Salmoriglio Sauce
Embark on a culinary journey to Southern Italy with our exquisite Grilled Lemon Oregano Chicken with Salmoriglio Sauce. This dish is a vibrant homage to the traditional Chicken Salmoriglio, a quintessential staple from the sun-drenched regions of Sicily and Calabria. While the authentic preparation often involves simply broiling or grilling chicken to a crisp finish and then spooning the zesty Salmoriglio sauce over it just before serving, our recipe offers a refined adaptation. It draws inspiration from renowned culinary sources like Milk Street and Cucina Siciliana, blending the best techniques to create a truly unforgettable meal. Our goal was to enhance the flavor profile and streamline the cooking process, ensuring every bite of chicken is infused with the bright, aromatic essence of Salmoriglio, not just topped with it.
Our inspiration for this adaptation began with Christopher Kimball’s Milk Street recipe for Chicken Salmoriglio, which is undeniably delicious. However, during our initial attempts, we found ourselves wishing for a more abundant sauce – enough to deeply marinate the chicken *before* grilling, and then still have plenty left over for a lavish topping. We also felt the original preparation steps could be simplified without compromising flavor. This led to our unique adaptation: a recipe that yields a generous quantity of Salmoriglio, ensuring your chicken is not only basted with flavor but also drenched in it when served, alongside the bright tang of grilled lemons. The result is a truly bright, intensely flavorful, and visually stunning chicken dish that’s remarkably easy to prepare. And the best part? There’s always an ample supply of that incredible Salmoriglio Sauce to savor!
Unveiling Salmoriglio: The Heart of Sicilian Flavor
Salmoriglio (pronounced sal-more-EEL-ee-yo) is a gloriously flavorful sauce, deeply rooted in the culinary traditions of Sicily and Calabria, two gems of Southern Italy. It’s a condiment celebrated for its intensely bright and aromatic profile, making it the perfect companion for grilled meats, especially chicken, and firm white fish like swordfish. The magic of Salmoriglio lies in its simple yet potent combination of ingredients: fresh lemon zest, tart lemon juice, pungent fresh garlic, both dried and fresh oregano for a complex herbaceous note, rich extra virgin olive oil, and a touch of salt and pepper. While not entirely traditional, our recipe includes a hint of honey, which beautifully balances the tartness of the lemon and adds a subtle depth to the sauce, making it even more appealing to a wide range of palates.
Beyond its classic pairing with grilled chicken, Salmoriglio sauce is incredibly versatile. It can elevate a variety of dishes, from simple grilled vegetables to hearty roasted potatoes – imagine it drizzled over our Roasted Potato Salad with Salmoriglio for an explosion of Mediterranean flavors! To achieve the most authentic and vibrant taste, it is crucial to use the freshest ingredients possible, particularly the lemons and the oregano. The quality of your olive oil also makes a significant difference. For optimal flavor release, it’s best to serve Salmoriglio sauce at room temperature, allowing its individual components to truly shine.
Selecting and Preparing Your Chicken for Grilling Perfection
Once your Salmoriglio sauce is whisked and ready, it’s time to focus on preparing the chicken to ensure maximum flavor absorption and a perfectly grilled finish. A key technique, championed by many culinary experts including Milk Street, is to cut shallow slits or slices into the chicken pieces. This simple step is vital as it significantly increases the surface area, allowing the vibrant marinade to penetrate deep into the meat, ensuring every bite is bursting with flavor from the inside out. We’ve rigorously tested this recipe with various cuts of chicken, including boneless skinless thighs, bone-in skin-on thighs, and even skinless bone-in thighs, finding it to be utterly delicious with all three. You can also confidently use drumsticks, entire leg portions, or even whole bone-in, skin-on chicken breasts for equally fantastic results. The cooking times will vary slightly depending on the cut and whether the bone and skin are present, so adjust accordingly.
An integral part of this recipe is the addition of grilled lemons. You’ll need one lemon, cut in half, to be grilled alongside the chicken. Place these lemon halves cut-side down on the grill, removing them once beautiful char marks appear and the lemon has softened. Grilling the lemons caramelizes their sugars, mellows their tartness, and intensifies their aromatic juice, which you’ll later squeeze over the cooked chicken for an extra layer of bright, smoky flavor.
The Grand Finale: Assembling Your Salmoriglio Chicken Masterpiece
Once your chicken is perfectly grilled and rested, it’s time to bring all the elements together for a truly show-stopping presentation and an explosion of flavor. To the reserved Salmoriglio sauce, gently fold in a generous amount of fresh chopped oregano leaves. This adds a beautiful, vibrant herbaceousness and a fresh aroma that truly complements the grilled chicken. On a large, elegant platter, artfully arrange a bed of fresh arugula. The peppery greens provide a wonderful contrast to the rich chicken and zesty sauce. Next, carefully place the grilled chicken pieces on top of the arugula. Take the grilled lemon halves and generously squeeze their warm, caramelized juice directly over the chicken. This adds an incredible burst of bright, smoky citrus that perfectly ties the dish together. Finally, spoon the aromatic Salmoriglio sauce lavishly over each piece of chicken, ensuring every morsel is coated in its deliciousness. For an extra touch of freshness and visual appeal, garnish with more fresh oregano leaves. Serve immediately and watch your guests savor every incredible bite of this Southern Italian delight.
We hope this recipe inspires you to create a culinary masterpiece in your own kitchen! If you craft this delicious dish, be sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com.
Grilled Lemon Oregano Chicken + Salmoriglio Sauce
Ana | Claudia’s Table
August 15, 2021
Pin Recipe
Equipment
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grill pan or outdoor grill
Ingredients
- 3 1/2 lbs chicken thighs boneless, bone in, skin on or off
- 2 tbsp lemon zest
- 2 lemons juice of one lemon, reserve second lemon for grill
- 4 cloves garlic finely minced
- 3 tsp dried oregano
- 2-3 tsp kosher salt (see note)
- 1 tsp coarse ground pepper
- 1/2 cup extra virgin olive oil
- 2 tbsp honey
- 2 tbsp fresh oregano leaves only, chopped plus more for garnish
- 1 5oz Arugula container for serving
Instructions
Prepare the Salmoriglio Sauce
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In a small bowl, combine the juice of one lemon, lemon zest, olive oil, dried oregano, honey, minced garlic, salt, and pepper. Whisk vigorously until all ingredients are fully combined and emulsified. Set this flavorful sauce aside.
Marinate the Chicken
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Trim any excess fat from the chicken thighs if necessary.
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Using a sharp knife, carefully cut 2-3 shallow slices (about 1/4 inch deep) into each chicken piece. This technique allows the marinade to deeply penetrate the meat.
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Place the prepared chicken in a large, sturdy zip-top bag. Give the Salmoriglio sauce another good whisk, then pour half of it into the bag with the chicken.
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Seal the bag, pressing out as much air as possible. Gently massage and shake the chicken to ensure every piece is thoroughly coated in the marinade.
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Marinate the chicken in the refrigerator for 2-3 hours. Do not marinate for longer, especially with lemon, as it can start to “cook” the chicken.
Grill the Chicken to Perfection
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Preheat your grill (outdoor or indoor grill pan) to medium heat. For best results, ensure the grill grates are clean and lightly oiled to prevent sticking.
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Once the chicken has finished marinating, remove the pieces from the bag.
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Discard any remaining marinade in the bag for food safety reasons.
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Place the chicken pieces directly onto the preheated grill. Alongside the chicken, place the two reserved lemon halves, cut-side down.
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Grill the lemon halves for about 10 minutes, or until they have developed nice grill marks and have softened, indicating their juices are ready. Remove them from the grill and set aside.
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Grill the chicken for approximately 5 minutes per side, then continue to turn every 5 minutes until it is fully cooked. The internal temperature should reach 165ºF (74ºC) at its thickest part. Cooking times will vary depending on the thickness and type of chicken cut (bone-in takes longer, boneless cooks faster).
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Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute, ensuring a tender and moist result.
Serve Your Grilled Lemon Oregano Chicken with Salmoriglio Sauce
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To the remaining reserved Salmoriglio sauce, stir in the fresh chopped oregano leaves until well combined.
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On a large serving platter, arrange the fresh arugula as a vibrant base, then place the grilled chicken pieces artfully on top.
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Take the grilled lemon halves and squeeze their warm, flavorful juice generously over the chicken.
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Liberally spoon the fresh Salmoriglio sauce over all the chicken pieces.
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Garnish with extra fresh oregano leaves for an added touch of freshness and serve immediately. Enjoy your taste of Southern Italy!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
If you’re a fan of vibrant grilled chicken recipes, you might also love our Yogurt Herb Marinated Grilled Chicken, which pairs wonderfully with a refreshing side of Lemon Thyme Couscous with Olives. Explore more delicious Mediterranean-inspired dishes on our blog!