Grilled Lemon Oregano Chicken + Salmoriglio Sauce
Ana | Claudia's Table
Grilled Lemon Oregano Chicken with Salmoriglio Sauce is a twist on the authentic Chicken Salmoriglio which is a quintessential Southern Italian dish.
Barbeque, Dinner, Lunch
grill pan or outdoor grill
boneless, bone in, skin on or off
juice of one lemon
reserve second lemon for grill
kosher (see note)
fresh, leaves only, chopped plus more for garnish
Place juice of one lemon, lemon zest, olive oil, dried oregano, honey, garlic, salt, pepper in a small bowl and whisk until fully combined. Set aside.
Prepare chicken to marinate
Trim chicken if necessary.
Carefully cut slices into the chicken pieces. This will allow for the marinade to penetrate into the chicken.
Place chicken in large, zip top bag. Give the sauce a good whisk and place half of the marinade in the bag with the chicken.
Zip the top closed and gently shake the chicken so the marinade covers chicken fully.
Marinate for 2-3 hours.
Preheat grill on medium heat.
Once the chicken has marinaded, remove chicken pieces from bag.
Discard any marinade that remains.
Place chicken on preheated grill. Also two lemon halves that were reserved. Cut side down.
Lemon halves should be grilled about 10 minutes until they have grill marks and have softened.
Grill chicken about 5 minutes on each side and continue to turn every 5 minutes until fully cooked and internal temperature is 165º. (cooking times vary- bone in takes longer, boneless cooks faster)
Remove from grill.
How to serve Grilled Lemon Oregano Chicken with Salmoriglio Sauce
To the reserved sauce, add chopped fresh Oregano and mix well.
On a platter, arrange Arugula and place grilled chicken pieces on top.
Squeeze grilled lemon halves onto the chicken.
Spoon Salmoriglio onto the chicken.
Garnish with more fresh oregano and serve.
Use kosher salt for this recipe.
pc with sauce
grilled chicken recipe, Italian grilled chicken, Mediterranean Diet
All content and photographs ©Claudia’s Table and claudiastable.com
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