Grilled Chicken Salmoriglio

by Cino Genovese
(Peoria, Il)

Still my most favorite chicken, this is a recipe my father would make during the summer months while growing up in Chicago. But mama would also make it with her broiler. Steaks and chops are super this way also. Either way, e una bellezza. Any potato works as a side but pop would often just serve it with grilled asparagus, zucchini or corn and some grilled Italian bread.

1 chicken, cut up with breasts cut in half
Lemon marinade
Salmoriglio sauce

  • Combine chicken with marinade and place in refrigerator for 24 hours (use a ziplock).
  • Remove chicken and reserve the marinade.
  • Season chicken with salt and pepper.
  • Grill over hot coals until juices run clear,
    basting with the reserved marinade from time to time.
  • When done, plate up and pour the warm salmoriglio sauce over all chicken.
    Serve with some great crusty bread.

    Lemon marinade:

  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • Salt and pepper (to taste)

  • Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper.
  • Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

    Salmoriglio sauce:

  • 4 garlic cloves, minced
    dry white wine
  • 2 tsp. parsley, chopped
  • 1/2 cup chicken stock
  • 1/4 cup lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp. oregano (you can also add a pinch of thyme or basil)
  • Black pepper
  • Crushed red chili pepper

    Place all salmoriglio sauce in a saucepan and bring to a slow simmer; simmer for about 5 minutes, keep warm.

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