Grilled Chicken Salmoriglio Sauce (Print-Friendly Version)
Tender chicken marinated and grilled, topped with fresh herb salmoriglio sauce for bright Mediterranean flavor.
# What You'll Need:
→ Chicken and Marinade
01 -
900 g boneless, skinless chicken thighs
02 -
60 ml olive oil
03 -
30 ml red wine vinegar
04 -
15 ml freshly squeezed lemon juice
05 -
4 garlic cloves, minced
06 -
1 g dried oregano
07 -
6 g salt
08 -
2 g ground black pepper
09 -
0.5 g red pepper flakes
→ Salmoriglio Sauce and Garnish
10 -
15 g fresh parsley, chopped
11 -
10 g fresh basil, chopped
12 -
10 ml extra virgin olive oil, for drizzling
13 -
1 lemon, sliced
# How to Make It:
01 -
In a large bowl, combine olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, black pepper, and red pepper flakes. Whisk until fully blended.
02 -
Place chicken thighs in the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for a minimum of 30 minutes or up to 2 hours for optimal flavor development.
03 -
Preheat grill to medium-high heat. Remove marinated chicken from the refrigerator and discard excess marinade.
04 -
Arrange chicken thighs on the grill and cook for 6–7 minutes per side, or until a thermometer inserted into the thickest part registers 74°C and the exterior is well charred.
05 -
While chicken cooks, mix chopped parsley, chopped basil, and a drizzle of extra virgin olive oil in a small bowl to form the sauce.
06 -
Transfer grilled chicken to a platter and let rest for 5 minutes. Spoon salmoriglio sauce over the top and garnish with fresh lemon slices before serving.
# Additional Tips:
01 -
For added smokiness, incorporate a pinch of smoked paprika into the marinade.
02 -
Pair with grilled vegetables or a crisp salad for a balanced meal.