Salmoriglio Grilled Chicken (Printer-Friendly Layout)
Marinated chicken sizzles on the grill, then gets drenched in a fresh, lemony-herb salmoriglio for major Mediterranean vibes.
# Ingredients You'll Need:
→ Chicken and Marinade
01 -
0.5 g red pepper flakes
02 -
2 g ground black pepper
03 -
6 g salt
04 -
1 g dried oregano
05 -
4 garlic cloves, minced
06 -
15 ml freshly squeezed lemon juice
07 -
30 ml red wine vinegar
08 -
60 ml olive oil
09 -
900 g boneless, skinless chicken thighs
→ Salmoriglio Sauce and Garnish
10 -
1 lemon, sliced
11 -
10 ml extra virgin olive oil, for drizzling
12 -
10 g fresh basil, chopped
13 -
15 g fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Move the grilled chicken to a serving plate. Wait 5 minutes so it chills a bit. Splash the sauce on and toss a few lemon rounds right on top before you dig in.
02 -
As your chicken grills, grab a tiny bowl. Toss in the chopped basil, parsley, and a good glug of extra virgin olive oil. Stir it up for an easy sauce.
03 -
Lay those thighs right on the grill. Flip after about 6 or 7 minutes each side. You’re looking for a nice char and a middle that hits 74°C with a meat thermometer.
04 -
Turn your grill or grill pan to a medium-high setting. Pull the chicken out of the fridge and get rid of whatever marinade is left.
05 -
Drop the chicken thighs into the marinade. Make sure every piece is coated all over. Pop a lid on and stick it in the fridge for at least 30 minutes—2 hours is even better to lock in flavor.
06 -
Grab a big mixing bowl. Pour in olive oil, red wine vinegar, lemon juice, the garlic, oregano, pepper, salt, and red pepper flakes. Whisk it till everything's smooth.
# Extra Tips and Tricks:
01 -
Love smoky flavors? Toss a little smoked paprika into your marinade and see what happens.
02 -
This goes great with a crunchy salad or some veggies from the grill if you need sides.