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.
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.