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This grilled chicken with salmoriglio sauce is incredibly juicy and bright with citrusy and herbal flavors. The easy marinade works magic on the chicken thighs, and the fresh sauce brings everything together for a memorable dinner that feels both rustic and special.
Every time I make this for friends, I am reminded of summers spent cooking outside with family and how quickly a burst of lemon and herbs can make even simple chicken taste like a restaurant meal.
Ingredients
- Boneless skinless chicken thighs: tender and juicy plus easy to grill
- Olive oil: choose extra virgin for the best flavor in both marinade and sauce
- Red wine vinegar: adds tang and helps tenderize the chicken
- Lemon juice: fresh lemon gives brightness to the dish
- Garlic: minced garlic gives a punchy savory note
- Dried oregano: classic in Mediterranean marinades adds earthiness
- Salt: brings out all the flavors and helps the chicken stay juicy
- Black pepper: freshly cracked is best for a bit of heat and aroma
- Red pepper flakes: give a subtle heat and keep things interesting
- Fresh parsley: adds vibrant color and flavor to the finishing sauce
- Fresh basil: choose bright green fragrant leaves for a sweet herbal finish
- Lemon: sliced thin for garnish and a burst of color at the table
Step-by-Step Instructions
- Create the Marinade:
- In a large bowl whisk olive oil red wine vinegar lemon juice minced garlic dried oregano salt black pepper and red pepper flakes until emulsified. This mixture should smell bright and a little sharp which means the acids and aromatics are working together.
- Marinate the Chicken:
- Nestle the chicken thighs in the marinade making sure every piece is thoroughly coated. Cover and refrigerate for at least thirty minutes or up to two hours if you have time. This gives the flavors a chance to really penetrate the meat.
- Preheat the Grill:
- Set your grill or grill pan to medium-high heat. Let it preheat for at least ten minutes so you achieve a good sear. This is one of the secrets to getting those beautiful grill marks and a tasty char.
- Grill the Chicken:
- Remove the chicken from the marinade and let any excess drip off. Discard the marinade. Lay the chicken on the grill and cook for six to seven minutes per side. You want the outside caramelized and the inside reaching at least one hundred sixty-five degrees to ensure it is safe and juicy.
- Make the Salmoriglio Sauce:
- While the chicken cooks stir together chopped parsley chopped basil and a good drizzle of olive oil in a small bowl. The sauce should look glossy and smell intensely fresh. Taste and adjust salt if desired.
- Rest and Serve:
- When the chicken is done transfer to a plate and tent loosely with foil. Let rest for five minutes. To serve spoon the herby sauce over the top and finish with fresh lemon slices.
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Parsley is my favorite herb here because it packs so much fresh flavor even with just a handful. I still remember the first time my grandmother made this for us in her backyard and how the scent of grilled chicken and lemon would fill the whole neighborhood. Now every time I make it I am taken back to those summer evenings.
Storage Tips
Allow leftover chicken to cool completely before storing in an airtight container in the refrigerator. It keeps well for up to three days and can be reheated gently in a skillet or the microwave. The salmoriglio sauce is best used fresh but you can keep it in a small covered bowl for a day or so for easy meal prep.
Ingredient Substitutions
If you cannot find chicken thighs you can use chicken breasts but watch the grilling time closely to prevent dryness. For an extra boost of flavor try swapping parsley or basil for a little mint or chives. Red wine vinegar can be replaced with white wine vinegar or even a mild apple cider vinegar if needed.
Serving Suggestions
Try serving this chicken over a bed of quinoa or rice to soak up the juices. Roasted potatoes or simple grilled asparagus make excellent sides. In the summer I sometimes turn the leftovers into sandwiches with crusty bread and a little extra sauce.
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Cultural and Historical Context
Salmoriglio sauce is rooted in southern Italian tradition especially Sicily and Calabria where citrus and fresh herbs define the cuisine. The combination of grill and vibrant herbaceous sauce pays homage to these origins and reflects the Mediterranean approach to making humble ingredients shine.
Common Recipe Questions
- → What cut of chicken works best for grilling?
Boneless, skinless chicken thighs are ideal as they stay juicy and cook evenly over the grill.
- → How long should chicken be marinated?
Marinate the chicken for at least 30 minutes, but for deeper flavor, up to 2 hours is recommended.
- → What is salmoriglio sauce composed of?
This classic sauce features fresh parsley, basil, olive oil, and lemon juice for aromatic, vibrant flavor.
- → How can I tell when the chicken is cooked?
Ensure the internal temperature reaches 165°F and the chicken is nicely charred on the outside.
- → Are there gluten-containing ingredients in this dish?
No, all ingredients are naturally gluten free, making it suitable for those with dietary concerns.
- → Can I add extra flavor to the marinade?
A pinch of smoked paprika or fresh herbs can enhance the smokiness and depth of the marinade.