Chicken Salmoriglio Recipe
This Chicken Salmoriglio Recipe uses fresh lemon, garlic, olive oil, and herbs to create tender chicken with bright Italian flavors and juicy texture.
Equipment
- Large skillet or grill pan
- Medium mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Spoon or spatula
- Tongs
- Small whisk or fork
- Instant-read thermometer (optional but helpful)
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs or chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Salmoriglio Sauce
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons warm water
- 4 garlic cloves finely minced
- 1 tablespoon dried oregano
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
For Garnish
- Additional chopped parsley
- Lemon wedges
Instructions
Step 1: Prepare the Salmoriglio Sauce
- In a medium bowl, combine the olive oil, lemon juice, warm water, minced garlic, oregano, lemon zest, salt, pepper, and parsley.
- Whisk everything together until it looks slightly emulsified. It won't become completely smooth like a salad dressing, and that's normal. Let the mixture sit for about 5 minutes. This gives the garlic time to flavor the oil.
- The smell should be fresh, lemony, and slightly garlicky.
Step 2: Marinate the Chicken
- Pat the chicken dry with paper towels. This step helps the chicken brown better later.
- Season both sides with salt and pepper. Place the chicken in a large bowl or zip-top bag and pour about two-thirds of the salmoriglio sauce over it. Reserve the remaining sauce for serving.
- Massage the marinade into the chicken so everything is evenly coated.
- Cover and refrigerate for at least 30 minutes. If you have extra time, 2 to 4 hours gives even better flavor.
- The first time I made this, I only marinated for about 20 minutes because I was short on time. It still tasted good, but longer marinating definitely made a difference.
Step 3: Bring Chicken to Room Temperature
- About 15 minutes before cooking, remove the chicken from the refrigerator.
- Letting it sit briefly helps it cook more evenly. Don't leave it out too long; 15 minutes is usually enough.
- Meanwhile, preheat your skillet over medium-high heat.
Step 4: Cook the Chicken
- Add a small drizzle of olive oil to the skillet.
- Place the chicken in the hot pan and cook for about 6 to 8 minutes per side depending on thickness.
- You want a nice golden-brown color on the outside. The chicken should release from the pan fairly easily once a crust develops.
- As it cooks, you'll notice the lemon and garlic aroma filling the kitchen. That's usually when everyone starts wandering in asking what's for dinner.
- Cook until the internal temperature reaches 165°F.
Step 5: Rest the Chicken
- Transfer the cooked chicken to a plate.
- Allow it to rest for 5 minutes before slicing. This helps keep the juices inside the meat rather than running out onto the cutting board.
- I used to skip this step all the time, and honestly, it made a noticeable difference once I started doing it consistently.
Step 6: Finish with Sauce
- Slice the chicken if desired.
- Drizzle the reserved salmoriglio sauce over the top just before serving. Sprinkle with additional parsley and serve with lemon wedges.
- The fresh sauce at the end is what really makes this Chicken Salmoriglio Recipe stand out.
Notes
- Use chicken thighs for the juiciest results.
- Fresh oregano can be substituted if available.
- Double the sauce if you like extra for serving.
- Let the sauce sit for a few minutes before using.
- A cast-iron skillet creates excellent browning.
- Add a pinch of red pepper flakes for mild heat.
- Thin chicken breasts cook more evenly.