Name: Grilled chicken with salmoriglio
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (¼ cup); Juice of 1 lemon

Grilled chicken with salmoriglio

Australian Gourmet Traveller recipe for grilled chicken with salmoriglio.

Serves 4

Prep

30M

Cook

25M

Total

55M

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.

Ingredients

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 extra-virgin olive oil (¼ cup)

Juice of 1 lemon

Method

Main

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.