Why You’ll Love This Recipe
Chicken Salmoriglio is light, fresh, and full of flavor, thanks to the aromatic herb marinade and the tangy dressing. It’s an easy-to-make dish that’s incredibly versatile—grilled, roasted, or even pan-seared chicken works wonderfully. The addition of lemon, garlic, and fresh herbs gives it a Mediterranean flair, making it perfect for any season. With just a few ingredients, this dish comes together quickly and is guaranteed to impress anyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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4 bone-in, skin-on chicken thighs or chicken breasts (about 1.5-2 lbs)
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2 tablespoons olive oil (for brushing the chicken)
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Salt and black pepper to taste
For the salmoriglio sauce:
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1/4 cup extra-virgin olive oil
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2 tablespoons fresh lemon juice (about 1 lemon)
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh oregano or 1 teaspoon dried oregano
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2 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional, for heat)
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Zest of 1 lemon
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Salt and black pepper to taste
Directions
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Prepare the chicken: Preheat your grill or oven (375°F/190°C) to medium-high heat. Pat the chicken dry with paper towels. Brush both sides of the chicken with olive oil and season with salt and black pepper.
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Grill or roast the chicken:
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For grilling: Place the chicken on the grill and cook for about 7-8 minutes per side for thighs, or 5-6 minutes per side for breasts, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
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For roasting: Place the chicken on a baking sheet and roast for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
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Make the salmoriglio sauce: While the chicken is cooking, prepare the salmoriglio sauce by combining olive oil, lemon juice, parsley, oregano, garlic, red pepper flakes (if using), and lemon zest in a small bowl. Whisk until well combined, then season with salt and pepper to taste.
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Serve the chicken: Once the chicken is cooked through, transfer it to a serving plate. Spoon the salmoriglio sauce over the top of the chicken, making sure it’s well coated.
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Garnish and enjoy: Garnish with additional fresh parsley and lemon wedges, if desired. Serve with your favorite side dishes like roasted vegetables, potatoes, or a fresh salad.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, with a cooking time of 20-40 minutes, depending on the cooking method (grilling vs. roasting).
Variations
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Use different cuts of chicken: You can use boneless, skinless chicken breasts or thighs for a quicker cook time. You can also use chicken drumsticks or wings.
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Add other herbs: Feel free to experiment with other herbs such as basil, thyme, or rosemary to customize the flavor of the sauce.
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Make it spicy: Increase the amount of red pepper flakes or add a splash of hot sauce to the salmoriglio sauce for extra heat.
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Try a vegetarian option: You can make a vegetarian version of this dish by using portobello mushrooms or tofu in place of the chicken, marinating them in the salmoriglio sauce and grilling or roasting.
Storage/reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a 350°F (175°C) oven for 10-15 minutes or reheat in the microwave. The salmoriglio sauce can be stored separately in the fridge for up to a week.
FAQs
1. Can I use boneless, skinless chicken?
Yes, boneless, skinless chicken breasts or thighs can be used. Just adjust the cooking time, as boneless cuts will cook faster.
2. Can I make the salmoriglio sauce ahead of time?
Yes, you can prepare the salmoriglio sauce in advance and store it in the fridge for up to a week. Just make sure to bring it to room temperature before serving.
3. What if I don’t have fresh oregano?
If you don’t have fresh oregano, you can use dried oregano instead. Use about 1 teaspoon of dried oregano for every tablespoon of fresh oregano.
4. Can I use this sauce on other proteins?
Yes, the salmoriglio sauce is versatile and works well with other proteins like fish, shrimp, or lamb.
5. Can I add more lemon to the sauce?
Absolutely! If you like your dish extra tangy, feel free to add more lemon juice or zest to the salmoriglio sauce.
6. Can I make this dish without a grill?
Yes, you can roast the chicken in the oven if you don’t have a grill. Just follow the instructions for roasting at 375°F (190°C) until the chicken is cooked through.
7. How can I make this dish spicier?
To make it spicier, add more red pepper flakes or a chopped fresh chili pepper to the salmoriglio sauce.
8. Can I marinate the chicken in the salmoriglio sauce before cooking it?
Yes, you can marinate the chicken in the salmoriglio sauce for 30 minutes to a few hours for more flavor. Just be sure to reserve some of the sauce to drizzle over the cooked chicken.
9. Can I make this dish with other meats?
Yes, this recipe can be adapted for other meats like chops, lamb, or even fish fillets. Adjust the cooking times according to the type of meat.
10. Can I make this dish in advance?
While the chicken itself is best served fresh, you can make the salmoriglio sauce ahead of time and store it in the refrigerator until you’re ready to serve.
Conclusion
Chicken Salmoriglio is a simple yet flavorful dish that combines bright citrus, aromatic herbs, and savory olive oil in a tangy, vibrant sauce. With juicy, tender chicken cooked to perfection and topped with the zesty salmoriglio sauce, this recipe is guaranteed to be a favorite at your dinner table. Whether you grill or roast it, this dish is quick, easy, and packed with Mediterranean flavor that everyone will love!
Chicken Salmoriglio
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Chicken Salmoriglio is a simple, Italian-inspired dish featuring juicy, grilled or roasted chicken topped with a tangy, herb-infused salmoriglio sauce. Made with fresh ingredients like lemon, garlic, olive oil, and herbs, this Mediterranean dish is bursting with flavor and is perfect for a quick weeknight meal or a special dinner.
Ingredients
For the chicken:
-
4 bone-in, skin-on chicken thighs or chicken breasts (about 1.5-2 lbs)
-
2 tablespoons olive oil (for brushing the chicken)
-
Salt and black pepper to taste
For the salmoriglio sauce:
-
1/4 cup extra-virgin olive oil
-
2 tablespoons fresh lemon juice (about 1 lemon)
-
2 tablespoons fresh parsley, chopped
-
1 tablespoon fresh oregano or 1 teaspoon dried oregano
-
2 cloves garlic, minced
-
1/2 teaspoon red pepper flakes (optional, for heat)
-
Zest of 1 lemon
- Salt and black pepper to taste
Instructions
-
Prepare the chicken: Preheat your grill or oven (375°F/190°C) to medium-high heat. Pat the chicken dry with paper towels. Brush both sides of the chicken with olive oil and season with salt and black pepper.
-
Grill or roast the chicken:
-
For grilling: Place the chicken on the grill and cook for about 7-8 minutes per side for thighs, or 5-6 minutes per side for breasts, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
-
For roasting: Place the chicken on a baking sheet and roast for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
-
-
Make the salmoriglio sauce: While the chicken is cooking, prepare the salmoriglio sauce by combining olive oil, lemon juice, parsley, oregano, garlic, red pepper flakes (if using), and lemon zest in a small bowl. Whisk until well combined, then season with salt and pepper to taste.
-
Serve the chicken: Once the chicken is cooked through, transfer it to a serving plate. Spoon the salmoriglio sauce over the top of the chicken, making sure it’s well coated.
-
Garnish and enjoy: Garnish with additional fresh parsley and lemon wedges, if desired. Serve with your favorite side dishes like roasted vegetables, potatoes, or a fresh salad.
Notes
Prepare the chicken: Preheat your grill or oven (375°F/190°C) to medium-high heat. Pat the chicken dry with paper towels. Brush both sides of the chicken with olive oil and season with salt and black pepper.Grill or roast the chicken:For grilling: Place the chicken on the grill and cook for about 7-8 minutes per side for thighs, or 5-6 minutes per side for breasts, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.For roasting: Place the chicken on a baking sheet and roast for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.Make the salmoriglio sauce: While the chicken is cooking, prepare the salmoriglio sauce by combining olive oil, lemon juice, parsley, oregano, garlic, red pepper flakes (if using), and lemon zest in a small bowl. Whisk until well combined, then season with salt and pepper to taste.Serve the chicken: Once the chicken is cooked through, transfer it to a serving plate. Spoon the salmoriglio sauce over the top of the chicken, making sure it’s well coated.Garnish and enjoy: Garnish with additional fresh parsley and lemon wedges, if desired. Serve with your favorite side dishes like roasted vegetables, potatoes, or a fresh salad.
