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The Best Grilled Chicken

Everybody has certain foods and flavors that they associate with summer; burgers on the grill, tomatoes, watermelon, ice cream, etc. For me it isn’t summer without Grilled Chicken with Salmoriglio. Leading up to Memorial Day weekend I told my wife, Sandy, “I don’t care what else we do this weekend, but Monday I am making Salmoriglio Chicken.”

I got the technique I use in this recipe, grilling the chicken first then transferring to a hot sauté pan (I use the side burner on my gas grill for this) and finishing with the marinade, from my Mother. This reduces flare-ups and also results in a nice fresh flavor, since the chicken and the marinade are cooked together very quickly in the pan just long enough to meld the flavors.

Salmoriglio made from olive oil, lemon, garlic, oregano, salt & pepper is a very typical Sicilian marinade that has many uses. It can also be used on fish(especially swordfish steaks) or grilled vegetables. I like to make it and pass it around for people to drizzle on Stuffed Swordfish Rolls at the table. You can also make a variation of it, replacing the lemon with red wine vinegar for basting on steaks when grilling them.

I served the chicken with my famous grilled corn, and we topped it off by going to Ferris Acres Creamery for Ice Cream.  All in all a very satisfying Memorial Day cookout, and a promising start to the summer.

Recipes:

Grilled Chicken with Salmoriglio

Grilled Corn

2 tablespoons butter, melted
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1/2 teaspoon paprika
salt to taste
8 ears of corn, husked

Combine butter, olive oil, garlic, paprika and salt in a small bowl. Arrange corn on grill over medium-low heat. Grill turning and basting with butter and olive oil mixture occasionally, until ears are slightly charred and tender about 15 minutes. Brush with remaining mixture and serve.

This entry was posted on Tuesday, May 26th, 2009 at 9:04 pm and is filed under Grilled Chicken, Italian Grill. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses Subscribe to comments

1. The Cooking Accountant says:

   Looks delicious!

   My parents made grilled chicken souvlaki this weekend. They use a similar marinade (but it’s Greek-style – no balsamic).

   May 27, 2009 @ 10:14 am
   

2. John says:

   Wow
   It looks so delicious
   Thank for sharing
   http://www.ahacook.com

   Jun 01, 2009 @ 8:51 pm
   

3. Jennifer S says:

   I am so happy to have found this site. I love italian food and have been inspired even more since returning from vacation from Venice, Florence and Rome!
   This is a great resume and I never thought of grilling first and than a heavy saute pan. It inspired me to try with the corn.
   Jenn

   Jun 05, 2009 @ 3:40 pm
   

4. eesha says:

   nice recipe .

   Jun 11, 2009 @ 10:20 am
   

5. JOE LECOCKE says:

   THE GRILLED CHICKEN SOUNDS GREAT. I CANNOT WAIT TO TRY THIS RECIPE ALONG WITH THE CORN.

   MANY THANKS

   Jun 16, 2009 @ 4:35 pm
   

6. samuel bridge says:

   Combine butter, olive oil, garlic, paprika and alkali in a baby bowl. Arrange corn on barbecue over medium-low heat.

   Regards,
   Samuel Bridge’s Recepie

   Jan 29, 2010 @ 6:59 am
   

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