Chicken Salmoriglio Recipe
If you’re searching for a dish that radiates sunshine and delivers layers of fresh, citrusy flavor, Chicken Salmoriglio is the perfect answer. This Italian classic brings juicy grilled chicken together with a zesty lemon-herb sauce that’s bright, aromatic, and unbelievably easy to make. Whether you’re firing up the grill for a summer evening or just craving a taste of the Mediterranean at your kitchen table, Chicken Salmoriglio is a joyful, flavor-packed meal you’ll want to revisit again and again.
Ingredients You’ll Need
The magic of Chicken Salmoriglio lies in just a few simple, vibrant ingredients. Each one is chosen for the way it plays off the others: from the juicy chicken to the bracing zip of lemon and herbs, every item works in harmony to create a timeless Italian favorite.
- Chicken breasts: Boneless, skinless chicken breasts keep things lean yet juicy and perfectly soak up all that tangy marinade.
- Olive oil: Both for grilling and in the sauce; it adds richness, moisture, and that signature Mediterranean flavor.
- Salt: Enhances every flavor and highlights the natural taste of the chicken.
- Black pepper: Brightens and deepens the flavor mix with a little gentle kick.
- Dried oregano: Earthy, aromatic, and distinctly Italian, oregano is key for that classic herby note.
- Garlic powder: Delivers subtle, savory depth to the chicken without overpowering it.
- Extra virgin olive oil (for the sauce): Brings a buttery, luxurious texture to the Salmoriglio, perfect for drizzling.
- Lemon juice (freshly squeezed): Pops with tangy brightness and lifts every single bite.
- Lemon zest: Infuses the sauce with intense citrus oils and even more lemon aroma.
- Fresh parsley: Adds an herbal, slightly peppery freshness that ties the sauce together.
- Fresh oregano (or dried): Intensifies the herby backbone of the Salmoriglio sauce; use fresh if you have it!
- Garlic (minced): Lends an assertive kick to the sauce, balancing the lemon and herbs.
- Salt (for the sauce): Helps round out the sauce’s flavor, ensuring nothing tastes flat.
- Black pepper (for the sauce): A finishing touch of warmth and spice in the Salmoriglio.
How to Make Chicken Salmoriglio
Step 1: Season and Prep the Chicken
Begin by taking your boneless, skinless chicken breasts and patting them dry for maximum seasoning and grill marks. Drizzle each side generously with olive oil, then sprinkle with salt, black pepper, dried oregano, and garlic powder. Massage everything in so the flavors cling to every crevice. If you have a few extra minutes, letting the chicken rest with these seasonings for about 10 or 15 minutes will amplify the flavor even more.
Step 2: Fire Up the Grill
Preheat your grill or grill pan over medium-high heat. When it’s hot, lay the chicken breasts on the grate and let them sear undisturbed for about 5–6 minutes per side, or until a lovely golden crust forms and the chicken is just cooked through (aim for an internal temp of 165°F/74°C). Don’t rush the turn—good grill marks are badge of honor for Chicken Salmoriglio!
Step 3: Whisk Together the Salmoriglio Sauce
While your chicken sizzles away, whisk up the sauce in a small bowl. Combine extra virgin olive oil, freshly squeezed lemon juice, lemon zest, chopped parsley, chopped oregano, minced garlic, a pinch of salt, and some black pepper. Vigorous whisking helps the oil and citrus come together in a bright, slightly creamy emulsion—this is the soul of Chicken Salmoriglio.
Step 4: Rest the Chicken
As tempted as you’ll be to dive in immediately, let the grilled chicken rest on a plate for about 5 minutes. This helps the juices redistribute so each bite is tender and moist. You can cover it loosely with foil if your kitchen’s chilly.
Step 5: Finish and Serve Chicken Salmoriglio
Finally, spoon that fragrant, glistening Salmoriglio sauce over the warm chicken breasts. The heat intensifies the aroma—lemon, garlic, and herbs enveloping each piece. Serve right away, ideally with sides that can soak up all that citrusy goodness!
How to Serve Chicken Salmoriglio
Garnishes
A sprinkle of fresh parsley, a twist of lemon zest, or a scattering of chopped oregano right before serving makes Chicken Salmoriglio look as vibrant as it tastes. For an extra flourish, top with a few shaved curls of Parmesan or a drizzle of extra virgin olive oil just before it hits the table.
Side Dishes
Chicken Salmoriglio pairs beautifully with roasted potatoes or grilled vegetables—the sauce is perfect for spooning over both. A tangy arugula or tomato salad also complements the zippy flavors. Crusty bread on the side? Absolutely encouraged to mop up any leftover sauce.
Creative Ways to Present
Try serving Chicken Salmoriglio sliced over a big platter of Mediterranean-style rice or couscous for a casual feast. For a summer party, skewer cubes of marinated chicken and grill them as kebabs. Leftovers also make fantastic lemony chicken wraps with crisp lettuce and extra sauce drizzled inside.
Make Ahead and Storage
Storing Leftovers
To keep your Chicken Salmoriglio at its best, tuck any leftover chicken and sauce in an airtight container and refrigerate promptly. It’ll stay juicy and flavorful for up to three days. Store the sauce separately if you want to drizzle it fresh over reheated chicken.
Freezing
Chicken Salmoriglio freezes surprisingly well! Place cooled chicken breasts (without sauce) in a freezer bag and squeeze out extra air before sealing. Freeze for up to 2 months. Make a fresh batch of Salmoriglio sauce when you’re ready to serve; the lemon and herbs keep their color and flavor best when mixed up right before eating.
Reheating
To reheat, gently warm the chicken in a skillet over low heat or in the microwave at 50 percent power until heated through. If you’ve frozen the chicken, let it thaw overnight in the fridge first. Always add the freshly whisked Salmoriglio sauce just before serving to keep everything tasting bright and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a wonderful, juicier option for Chicken Salmoriglio. They’ll need a couple more minutes per side on the grill but soak up the lemon and herbs in just the same delicious way.
Can I bake or pan-sear instead of grilling?
Yes, if grilling isn’t an option, you can easily sear the chicken breasts in a hot skillet or bake them in the oven at 400°F until they reach 165°F inside. The Salmoriglio sauce will still work its magic!
Can I make Chicken Salmoriglio ahead of time?
You can absolutely prep both the chicken (up to seasoning and marinating) and the sauce a few hours ahead. Grill the chicken and spoon the sauce over just before serving for peak flavor and freshness.
Is the Salmoriglio sauce spicy?
Not at all! Salmoriglio is all about bright lemon, herbal notes, and just a touch of warmth from garlic and pepper. If you’d like a bit of a kick, you can always add a pinch of chili flakes.
What else can I use the Salmoriglio sauce for?
Salmoriglio sauce is as versatile as it is zippy. It’s fabulous spooned over grilled fish, shrimp, or roasted vegetables—think of it as your new go-to Italian lemon-herb dressing, not just for Chicken Salmoriglio!
Final Thoughts
If you’re ready to bring some joyful Mediterranean energy to your table, Chicken Salmoriglio is a recipe that delivers every time. It’s unfussy, lively, and perfect for sharing with family and friends. Pour a glass of something crisp, gather a few loved ones, and get ready to enjoy your new favorite summer classic!
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Chicken Salmoriglio Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Salmoriglio is a delicious Italian grilled chicken dish topped with a vibrant and flavorful Salmoriglio sauce. This recipe is perfect for a quick and easy weeknight dinner or a weekend barbecue.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
For the Salmoriglio Sauce:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Season the Chicken: Rub the chicken breasts with olive oil, salt, pepper, oregano, and garlic powder.
- Grill the Chicken: Grill the chicken for 5–6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Prepare the Salmoriglio Sauce: Whisk together olive oil, lemon juice, lemon zest, parsley, oregano, garlic, salt, and pepper in a small bowl.
- Finish and Serve: Let the chicken rest for 5 minutes, then spoon the Salmoriglio sauce over the top. Serve warm with your choice of sides.
Notes
- You can also pan-sear or bake the chicken if you don’t have a grill.
- The sauce pairs well with seafood or vegetables.
- For extra flavor, marinate the chicken in a portion of the sauce for 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
