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Grilled chicken with salmoriglio

Australian Gourmet Traveller recipe for grilled chicken with salmoriglio.

By Lisa Featherby
  • 30 mins preparation
  • 25 mins cooking plus marinating
  • Serves 4
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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.


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


  • 1
    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.
  • 2
    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).
  • 3
    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.


Drink Suggestion: Crisp vermentino. Drink suggestion by Max Allen