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Grilled chicken with salmoriglio


Salmoriglio is the flavour of Italy's south, closely associated with Calabria and Sicily. It's often served with swordfish and other seafood, but it's equally good with grilled meats.

You'll need

1 chicken (about 1.8kg), butterflied 1 tbsp olive oil 1 tbsp rosemary 1 garlic clove, finely chopped To serve: lemon halves   Salmoriglio 1 garlic clove, crushed 2 bunches oregano 60 ml (¼ cup) extra-virgin olive oil Juice of 1 lemon

Method

  • 01
  • Place chicken in a plastic bag with oil, rosemary and garlic, season well, seal, then massage chicken through bag to coat well. Refrigerate to marinate (at least 2 hours or overnight). Bring to room temperature an hour before cooking.
  • 02
  • Heat a barbecue to medium-high heat and grill chicken, turning often, until golden and the juices run clear when the thigh is pierced with a skewer (20-25 minutes).
  • 03
  • For salmoriglio, pound garlic and a pinch of salt to a paste with a mortar and pestle. Add oregano, pound to a paste, then stir in olive oil and lemon juice and season to taste. Serve with chicken and lemon halves on the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp vermentino.

Featured in

Mar 2014

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