Grilled chicken with salmoriglio.
The Cloak Sangiovese 2021
Salmoriglio is a Sicilian sauce that a lot of people have never heard of but should be a quick and easy staple for your grilled fish and meats.
The name is derived from salamoia, which means salty (brine). A mix of lemon juice, olive oil. garlic and oregano. Couldn’t be any easier!
A perfect pairing with moreish and smashable Cloak Sangiovese. Light but complex, delivering bright wild bramble, cocoa beans and a delicate layering of spice.
Grilled chicken with salmoriglio
Serves 2 - 4
Ingredients
Salmoriglio
1 garlic clove, crushed
2 bunches oregano
60 ml extra-virgin olive oil (¼ cup)
Juice of 1 lemon
Chicken
1 chicken organic chicken butterflied
1 tbsp olive oil
1 tbsp rosemary
1 garlic clove, finely chopped
lemon halves to serve
Method
Put chicken in a plastic bag with oil, rosemary and garlic and season. seal. Cover your chook thoroughly and massage in. Pop in the fridge for at least 2 hours, overnight if possible. Bring to room temperature about an hour before cooking.
Get the BBQ going to medium-high heat. Grill the chook , turning often and make sure it doesn’t get too charred. This should be about 25 minutes.
Salmoriglio
In a mortar and pestle pound and ingredients and add a touch of salt. Add oregano, pound to a paste, then stir in olive oil and lemon juice – season to taste. Serve with chicken and lemon on the side.
