Grilled chicken salmoriglio from Christopher Kimball's Milk Street Magazine, May/Jun 2019 (page 13)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on August 23, 2023

    Easy to follow recipe with good results. The chicken wasn't particularly memorable, but I'd make it again if have all of the ingredients.

  • Rinshin on May 04, 2023

    I remembered having something very similar in Tokyo recently with close hatched lemony ultra crisp skin chicken that impressed me and had been wanting to recreate. This is very close with the crackling skin and pleasantly sweet tart flavor. Very easy to make too and instead of 175F, I aimed for 190-195F after reading about the best temperature to prevent stringiness in legs and thighs. I used Meyer lemons and found no bitterness after baking. I might even want more lemon flavor. I did notice the mild sweetness from honey and although not off putting, I may reduce the honey a bit next time. I also plan to make cross hatch slicing for crisp surface. Photo added.

  • Skamper on January 16, 2022

    We both liked this. I made a half batch with 5 smallish thighs, but used the full amount of garlic and dried oregano.

  • Maefleur on September 01, 2021

    I’ve made this recipe many times and prefer to use a whole butterflied chicken rather than parts, just because it’s easier to tend. The marinade/sauce is so flavorful with the tender juicy chicken. A fav in our house.

  • hillsboroks on July 26, 2020

    This is the most delicious grilled chicken ever. The intense lemon and garlic flavor with oregano and Iralian parsley chiming in is incredible. The cooking method results in very moist chicken with a crispy skn outside. I used chicken thighs and they were done after 25 minutes. Then we turned them over to crisp the skin for a few minutes. I served the chicken with Sicilian Rainbow Chard with Pine Nuts and Brandy from 365 A Year of Everyday Cooking and Baking by Mieke Peters and they were perfect together.

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