Chicken Salmoriglio is a zesty, herb-packed dish inspired by traditional Italian cuisine. Salmoriglio (pronounced sal-moh-REE-lyo) is a classic Southern Italian sauce, originating from the regions of Sicily and Calabria, known for its vibrant flavors derived from fresh lemon juice, garlic, olive oil, and herbs. Traditionally paired with grilled fish or meat, the sauce elevates the flavor of chicken with its tangy, herbaceous essence.
This recipe features tender, juicy chicken—marinated and grilled to perfection—then finished with the bright, bold flavors of salmoriglio sauce. It’s a simple yet impressive dish that celebrates the beauty of fresh ingredients. The combination of citrus, olive oil, and fresh herbs creates a marinade and finishing sauce that infuses the chicken with a delicious, Mediterranean-inspired flavor.
Chicken Salmoriglio is versatile enough to work as a weeknight dinner or as the star of a weekend gathering. Pair it with roasted vegetables, crusty bread, or a fresh salad for a meal that’s as wholesome as it is flavorful. The beauty of this recipe lies in its simplicity—proof that high-quality, fresh ingredients can create a meal that’s both healthy and incredibly satisfying.
Why You’ll Love This Recipe
- Bursting with Flavor: The salmoriglio sauce infuses the chicken with tangy, garlicky, and herbaceous goodness.
- Healthy and Wholesome: Made with lean protein, heart-healthy olive oil, and fresh herbs, this dish is as nutritious as it is delicious.
- Quick and Easy: The simple marinade and quick grilling process make this a perfect weeknight meal.
- Versatile: Works equally well with chicken, fish, or even grilled vegetables.
- Meal Prep Friendly: Marinate the chicken ahead of time to make cooking even faster.
- Great for Entertaining: The bright flavors and elegant presentation make it a crowd-pleasing option for dinner parties or barbecues.
- Inspired by Tradition: This recipe brings a taste of Southern Italy to your table with its authentic flavors.
Preparation Time and Servings
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to 4 hours
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes (minimum)
- Yield: 4 servings
- Serving Size: 1 chicken breast
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 4 g
- Protein: 30 g
- Fat: 20 g
- Fiber: 1 g
- Sugar: 1 g
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ pounds)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional, for added flavor)
- 2 tablespoons olive oil
For the Salmoriglio Sauce:
- ⅓ cup extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- 2 garlic cloves, finely minced or grated
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- 1 teaspoon Dijon mustard (optional, for added depth)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Season both sides of the chicken evenly with salt, black pepper, oregano, and smoked paprika (if using). Drizzle with olive oil and rub the seasoning into the meat.
- Place the seasoned chicken in a large resealable plastic bag or shallow dish.
Step 2: Make the Salmoriglio Sauce
- In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, Dijon mustard (if using), salt, black pepper, and red pepper flakes (if using).
- Reserve half of the sauce for serving and use the other half as a marinade for the chicken.
Step 3: Marinate the Chicken
- Pour half of the salmoriglio sauce over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours. Avoid marinating for too long, as the acidity of the lemon juice can start to break down the chicken’s texture.
- Keep the reserved sauce covered and refrigerated until ready to serve.
Step 4: Grill or Sear the Chicken
- Preheat your grill to medium-high heat (about 375°F/190°C). Alternatively, heat a large skillet or grill pan over medium-high heat on the stovetop.
- Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.
- Grill or sear the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices.
Step 5: Serve
- Drizzle the reserved salmoriglio sauce generously over the cooked chicken.
- Garnish with fresh parsley and serve with lemon wedges on the side for extra brightness.
Ingredient Background
- Chicken Breasts: Lean and versatile, boneless, skinless chicken breasts absorb the flavors of the marinade beautifully. You can also use chicken thighs if preferred.
- Lemon Juice and Zest: The fresh acidity of lemon juice brightens the flavors of the dish, while the zest adds a more concentrated citrus aroma.
- Olive Oil: Extra virgin olive oil is key to authentic Italian flavor and creates a silky base for the sauce.
- Garlic: Minced garlic adds a savory depth and complements the tanginess of the lemon.
- Fresh Herbs: Parsley and oregano provide a fresh, herbal note that ties the dish together. Use fresh herbs whenever possible for maximum flavor.
- Red Pepper Flakes: Optional but recommended, they add a subtle kick of heat to balance the sauce’s tanginess.
Technique Tips
- Pound the Chicken: For even cooking, lightly pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This prevents overcooking thinner parts of the meat.
- Don’t Over-Marinate: Marinating for too long in acidic ingredients like lemon juice can break down the chicken and make it mushy. Stick to 30 minutes to 4 hours.
- Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer and remove it from the heat at 165°F (74°C).
- Let the Chicken Rest: Resting the chicken for 5 minutes after cooking allows the juices to redistribute, ensuring tender, juicy meat.
Alternative Presentation Ideas
- Chicken Salmoriglio Skewers: Cut the chicken into bite-sized pieces, marinate, and thread onto skewers before grilling for a fun, party-friendly option.
- Salmoriglio Chicken Thighs: Substitute chicken breasts with bone-in, skin-on thighs for a juicier and more flavorful result. Adjust cooking time accordingly.
- Baked Chicken Salmoriglio: Instead of grilling, bake the marinated chicken in a 400°F (200°C) oven for 20-25 minutes, or until fully cooked.
Additional Tips for Success
- If you’re grilling, oil the grates lightly to prevent sticking.
- Double the salmoriglio sauce recipe to use as a marinade for vegetables or fish alongside the chicken.
- For a smoky flavor, grill the chicken over charcoal or add wood chips to a gas grill.
Recipe Variations
- Herb-Rich Salmoriglio: Add chopped fresh basil or thyme for additional herbaceous flavor.
- Spicy Salmoriglio: Increase the red pepper flakes or add a pinch of cayenne for more heat.
- Vegetarian Salmoriglio: Use the sauce as a marinade or drizzle for grilled eggplant, zucchini, or portobello mushrooms.
- Salmoriglio Fish: Swap the chicken for firm white fish like cod, halibut, or swordfish for a seafood variation.
Freezing and Storage
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet or microwave, adding a splash of water or chicken stock to prevent drying out.
Healthier Twist Ideas
- Use skinless chicken thighs for a slightly leaner option while retaining juiciness.
- Reduce the amount of olive oil in the sauce for a lighter version without sacrificing flavor.
- Serve with a side of steamed vegetables or a fresh salad to make it a well-balanced meal.
Serving Suggestions for Events
- Casual Family Dinner: Serve Chicken Salmoriglio with roasted potatoes or quinoa for a simple, wholesome meal.
- Elegant Dinner Party: Pair with risotto or a citrusy couscous salad for an elevated presentation.
- Outdoor Barbecue: Add grilled vegetables and garlic bread to round out the meal.
Special Equipment
- Meat mallet or rolling pin for pounding the chicken evenly.
- Grill pan or outdoor grill for cooking the chicken.
- Small whisk for emulsifying the sauce.
Frequently Asked Questions
Q1: Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.
Q2: Can I make the sauce ahead of time?
Yes! The salmoriglio sauce can be made up to 2 days ahead. Store it in the refrigerator and whisk it before using.
Q3: Can I cook this on the stovetop instead of grilling?
Absolutely. Use a grill pan or a heavy-bottomed skillet to sear the chicken over medium-high heat.
Q4: What other proteins work well with salmoriglio sauce?
This sauce pairs beautifully with fish, shrimp, lamb chops, or even grilled vegetables.
Q5: How do I prevent the chicken from sticking to the grill?
Ensure your grill grates are clean and lightly oiled. Also, avoid flipping the chicken too soon—it will naturally release when it’s ready.
Q6: Can I substitute dried herbs for fresh?
Yes, but use half the amount of dried herbs since they are more concentrated in flavor.
Q7: Can I marinate the chicken overnight?
Avoid marinating for more than 4 hours, as the acidic lemon juice can break down the chicken’s texture.
Q8: Is this recipe gluten-free?
Yes, Chicken Salmoriglio is naturally gluten-free. Just ensure all store-bought ingredients, like mustard, are certified gluten-free if needed.
Conclusion
Chicken Salmoriglio is a vibrant, flavorful dish that showcases the best of Southern Italian cuisine. With its tender, marinated chicken and zesty herb sauce, this recipe is a versatile option for everything from weeknight dinners to elegant gatherings. Easy to prepare yet packed with bold flavors, Chicken Salmoriglio is a true celebration of simple, high-quality ingredients. Try this recipe today and bring a taste of Italy to your table!
PrintChicken Salmoriglio
- Total Time: 1 hour 5 minutes (minimum)
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ pounds)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional, for added flavor)
- 2 tablespoons olive oil
For the Salmoriglio Sauce:
- ⅓ cup extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- 2 garlic cloves, finely minced or grated
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- 1 teaspoon Dijon mustard (optional, for added depth)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Season both sides of the chicken evenly with salt, black pepper, oregano, and smoked paprika (if using). Drizzle with olive oil and rub the seasoning into the meat.
- Place the seasoned chicken in a large resealable plastic bag or shallow dish.
Step 2: Make the Salmoriglio Sauce
- In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, Dijon mustard (if using), salt, black pepper, and red pepper flakes (if using).
- Reserve half of the sauce for serving and use the other half as a marinade for the chicken.
Step 3: Marinate the Chicken
- Pour half of the salmoriglio sauce over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours. Avoid marinating for too long, as the acidity of the lemon juice can start to break down the chicken’s texture.
- Keep the reserved sauce covered and refrigerated until ready to serve.
Step 4: Grill or Sear the Chicken
- Preheat your grill to medium-high heat (about 375°F/190°C). Alternatively, heat a large skillet or grill pan over medium-high heat on the stovetop.
- Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.
- Grill or sear the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices.
Step 5: Serve
- Drizzle the reserved salmoriglio sauce generously over the cooked chicken.
- Garnish with fresh parsley and serve with lemon wedges on the side for extra brightness.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to 4 hours
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g