Italian Grilled Chicken Recipe with Salmoriglio Sauce

Italian grilled chicken gets its punch from salmoriglio. It is a bright Sicilian sauce made with lemon, olive oil, garlic, and oregano. Some cooks call this dish chicken salmoriglio, salmoriglio chicken, or Sicilian grilled chicken. In Italy, grilled chicken is called pollo alla griglia.

This recipe is easy. Total time is about 1 hour 15 minutes with a 30 minute marinade. You get juicy chicken with browned edges and a fresh lemon-herb finish.

Want another Mediterranean chicken idea? Try our CAVA grilled chicken recipe next.

Recipe at a Glance

Prep time	15 minutes
Marinate time	30 minutes to 2 hours
Cook time	About 30 minutes, including preheating
Total time	About 1 hour 15 minutes with a 30 minute marinade
Servings	4
Course and cuisine	Main course, Italian (Sicilian-style)
Method and difficulty	Grilling, easy

What Is Salmoriglio Sauce?

Salmoriglio is a raw lemon-herb sauce from Southern Italy. Cooks in Sicily and Calabria make it with olive oil, lemon, garlic, oregano, and parsley.

You whisk it until it turns slightly creamy and cloudy. A little warm water helps the oil and lemon form a stable emulsion.

It tastes sharp, bright, and herbaceous. It works as a marinade and as a finishing sauce. Cooks often spoon it over grilled fish, meat, and vegetables. It is a traditional match for grilled chicken too.

Want just the sauce? See our salmoriglio sauce recipe. You can also browse more sauces and condiments.

Salmoriglio vs. Chimichurri

People often mix these two up. They look alike, but the flavors differ.

Sauce	Origin	Main Acid	Main Herbs
Salmoriglio	Sicily and Calabria	Lemon	Oregano and parsley
Chimichurri	Argentina	Vinegar	Parsley and oregano

Why You’ll Love This Italian Grilled Chicken

The sauce for this grilled Italian chicken is raw. That keeps the lemon and herbs tasting fresh.

Oregano and parsley make it a true Italian herb grilled chicken. Here are the main flavor drivers:

• Lemon juice: It adds bright tang.
• Garlic: It gives the sauce its savory bite.
• Dried oregano: It brings the classic Southern Italian flavor.
• Italian seasoning: It adds dried basil, thyme, and rosemary to the marinade.
• Parsley: It adds a fresh, grassy finish.
• Black pepper: It adds a mild, peppery kick.
• Kosher salt: It adds a savory, briny edge.
• Olive oil: It carries the garlic and herb flavor.

Expect juicy meat inside and browned, slightly crisp edges outside. The steps are simple, so it fits busy weeknights.

It also works for family dinners and Italian barbecue chicken nights.

What You’ll Need for Italian Grilled Chicken

Equipment You’ll Need

• A gas or charcoal grill, or a grill pan

• An instant-read thermometer
• Two bowls and a whisk
• A zester and tongs
• A mortar and pestle (optional)

Ingredients You’ll Need

For the Chicken

Italian seasoning adds dried basil, thyme, and rosemary to the marinade.

• 4 boneless, skinless chicken breasts (or chicken thighs)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Salmoriglio Sauce

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon warm water
• 2 garlic cloves, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Optional Garnishes

• Fresh parsley
• Lemon wedges
• Extra drizzle of Salmoriglio sauce
• Red pepper flakes for a little heat

Easy Swaps

• Oregano: Dried oregano is traditional. If you use fresh, add about three times as much.
• Acid: White wine vinegar can replace lemon juice. The sauce will taste sharper.
• Lemon zest (optional): Add the zest of 1 lemon to the sauce for more lemon aroma.
• Breasts: Pound them to an even ½ inch. They cook faster than thighs.
• Dietary notes: This recipe has no dairy or gluten ingredients. Check labels on store-bought items.

How to Make Italian Grilled Chicken with Salmoriglio Sauce

Step 1: Make the Marinade

In a bowl, add the olive oil, lemon juice, garlic, oregano, Italian seasoning, salt, and pepper. Mix well.

Step 2: Marinate the Chicken

Pat the chicken dry. If you use breasts, pound them to an even ½ inch.

Add the chicken to the bowl and coat it well. Cover and refrigerate for 30 minutes to 2 hours.

Longer is not better. Lemon juice can make chicken mushy. Marinating seasons the chicken and helps it taste juicy.

Throw away any marinade left in the bowl. It touched raw chicken. Reuse it only if you boil it fully first.

Step 3: Make the Salmoriglio Sauce

In a separate bowl, mix the lemon juice, warm water, garlic, parsley, oregano, salt, and pepper.

Then whisk in room-temperature olive oil in a thin stream. Keep whisking until the sauce looks smooth and slightly creamy. This is a simple emulsion.

Set the sauce aside. Keep it away from raw chicken.

Step 4: Heat the Grill

Heat the grill to medium-high, about 400°F. Clean the grates, then oil them lightly.

Medium-high heat browns the chicken without burning it. Direct heat gives you nice grill marks.

Using bone-in thighs? Set up two zones. One side gets direct heat, and the other gets indirect heat.

Step 5: Grill the Chicken

Wipe off any thick bits of garlic so they do not burn. Then use the table below as your guide.

Cut	Grill Method	Time	Target Temperature
Boneless, skinless breasts (pounded)	Direct heat	5 to 7 minutes per side	165°F
Boneless, skinless thighs	Direct heat	5 to 7 minutes per side	165°F minimum. Best texture near 175°F.
Bone-in, skin-on thighs (variation)	Indirect heat with the lid closed, skin side up. Then direct heat to crisp the skin.	25 to 35 minutes, then 2 to 3 minutes per side	165°F minimum. Best texture near 175°F.

Check the temperature in the thickest part. Keep the thermometer away from the bone. Thicker breasts can take 7 to 10 minutes per side. Times vary, so trust the thermometer.

Step 6: Rest the Chicken

Move the chicken to a clean plate. Let it rest for 5 to 10 minutes.

Step 7: Finish and Serve

Give the sauce a quick whisk. Then spoon it over the chicken.

Garnish with parsley, lemon wedges, and red pepper flakes if you like. Squeeze a lemon wedge over the chicken for extra brightness.

Want more lemon flavor? Grill lemon halves, cut side down, for 2 to 3 minutes. Serve them on the side.

What I Learned Making This Italian Grilled Chicken

I used boneless, skinless chicken breasts. I grilled them over direct heat for 7 to 10 minutes per side. The first time, I marinated the chicken for 30 minutes. On another day I had more time, so I marinated it for 2 hours.

The taste surprised me because it was so good. It was not very spicy, though. On my next try, I added a little more salt and a little more heat.

Tips for the Best Result

• Add zest if you like. Zest adds lemon aroma without extra sourness. It is optional here.
• Choose dried oregano. It is traditional and has a strong, steady flavor. Fresh oregano works too.
• Try a mortar and pestle. Crush the garlic, oregano, and a pinch of salt into a paste. Then mix in the oil.
• Make it creamy. Whisk hard and add warm water. That helps the sauce turn cloudy and creamy.
• Sauce after grilling. Garlic turns bitter over high heat, so keep the serving sauce off the grill.
• Finish with fresh lemon. Squeeze a lemon wedge over the chicken after grilling.
• Look for the right finish. The meat should feel juicy, with browned edges.
• Rest the chicken. Resting keeps the juices in the meat.

Easy Variations

Italian Grilled Chicken Breast

Use 4 boneless, skinless breasts, as in the recipe. Pound them to an even ½ inch. Marinate, then grill 5 to 7 minutes per side. Pull them at 165°F so they stay juicy.

Italian Grilled Chicken Thighs

Use boneless, skinless thighs. They take 5 to 7 minutes per side. Aim for 165°F, and up to 175°F for the best texture.

Bone-in, skin-on thighs are especially reliable on the grill. They take 25 to 35 minutes over indirect heat.

Other Variations

• Whole spatchcocked chicken: Use indirect heat. Cook until the breast hits 165°F and the thighs reach about 175°F.
• Fish, shrimp, and vegetables: Spoon the sauce over them after grilling.
• Breaded cutlets: Some cooks serve salmoriglio on them, with Parmesan. This recipe keeps the chicken grilled.
• More flavor: Add red pepper flakes or a little rosemary.

What to Serve with Italian Grilled Chicken

Pick Mediterranean side dishes that match the lemon and herbs. Spoon extra sauce over everything.

• Mediterranean salad: Toss cucumbers, cherry tomatoes, olives, and feta.
• Vegetables: Grill zucchini and peppers, or try our roasted vegetables.
• Potatoes: Roasted potatoes soak up the sauce.
• Rice or couscous: Try our saffron basmati rice or quick couscous.
• Grilled bread: Toasted ciabatta is great for mopping up the sauce.

Need more ideas? Browse our chicken recipes and Mediterranean recipes.

Storage, Reheating, and Make-Ahead Tips

You can make the sauce up to 2 days ahead. Whisk it again before serving.

• Fridge: Store chicken and sauce in separate airtight containers. The chicken keeps for 3 days. The sauce keeps for 2 days.
• Sauce texture: Olive oil can turn firm in the fridge. Let the sauce sit out for 15 to 20 minutes. Then whisk it again.
• Freezer: Freeze cooked chicken without sauce for up to 3 months. Thaw it overnight in the fridge. Make fresh sauce instead of freezing it.
• Reheating: Cover the chicken and warm it at 300°F with a splash of water. Heat it to 165°F.
• Make-ahead timeline:
  • Up to 2 days early: Whisk the sauce and refrigerate it.
  • Up to 2 hours before dinner: Marinate the chicken for 30 minutes to 2 hours. Do not go longer.
  • 30 minutes before grilling: Take the sauce out. Whisk it again.
  • At serving time: Spoon the sauce over the chicken. Add a squeeze of fresh lemon.

FAQ

What is salmoriglio sauce, and what is it made of?

It is a Southern Italian sauce. It is made with olive oil, lemon, garlic, oregano, and parsley. Cooks use it as a marinade and a finishing sauce.

Should I use chicken thighs or breasts?

Thighs are juicier and more forgiving. Breasts cook faster, so watch the temperature. Pound them to ½ inch and pull them at 165°F.

How long should I marinate the chicken?

Marinate for 30 minutes to 2 hours. That is enough to season the chicken. Overnight is not ideal, because lemon juice can make the meat mushy.

What internal temperature should grilled chicken reach?

Breasts are done at 165°F in the thickest part. Thighs and dark meat taste best near 175°F. Use an instant-read thermometer, not just juice color.

Why did my sauce separate or taste too sharp?

Whisk the sauce hard. Add the warm water 1 teaspoon at a time, up to 1 tablespoon. Add room-temperature oil slowly, not cold oil. If it tastes too sour, add a little olive oil and a pinch of salt.

Final Thoughts

This Italian grilled chicken is easy, flavorful, and versatile. The bright lemon-herb sauce makes simple ingredients taste special.

It suits busy weeknights, family dinners, and casual get-togethers. It is also friendly for beginner cooks. Leave a comment and a rating if you make it.