Name: Chicken Salmoriglio
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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; 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

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

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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.