Grilled chicken with salmoriglio

AT A GLANCE

  • Serves 4 people

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
  •  
  • Salmoriglio
  • 1 garlic clove, crushed
  • 2 bunches oregano
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1 lemon
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.

Topics:

LUNCH, DRINK SUGGESTION, CHICKEN, AUTUMN, OREGANO, ROSEMARY, MAIN, ITALIAN, LEMONS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

Drinking Suggestion:

CRISP VERMENTINO. , suggested by MAX ALLEN

FEATURED IN

Mar 2014

Mar 2014

View Full Site