Salmorra Grilled Chicken

  • Yield : 25
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe courtesy Copeland’s Cheesecake Bistro,
New Orleans



  • 8.75 Cups cold water
  • 1 1/4 Cups White Vinegar
  • 1 1/4 Cups Lime Juice
  • 1 1/4 Cups Minced fresh Cilantro
  • 1 1/4 Cups Minced Garlic
  • 5 tsp. Paprika
  • 5 tsp. Cumin
  • 5 tsp. Cayenne
  • 5 tsp. ground allspice
  • 5 tsp. ground cinnamon
  • 2 1/2 tsp. Kosher Salt
  • 5 Tbl. ground turmeric
  • 5 Tbl. Red Pepper Flakes
  • 5 Tbl. ground coriander
  • 25 (7-oz avg) boneless, skinless chicken breasts

  • 3 lb 2 oz (w) Barilla Whole Grain Linguine
  • 1/2 cup Low-Sodium Italian Herb Seasoning
  • As needed Extra Virgin Olive Oil
  • 4 lb 11 oz Diced Roma or Grape Tomatoes
  • 3 cups 2 Tbsp Roasted Garlic Cloves
  • 1/2 cup Minced fresh Thyme
  • 1/4 cup Low-Sodium Italian Herb Seasoning
  • 12 1/2 fl. oz. Balsamic Vinegar
  • 4 qt 22 fl. oz. Homemade Brown Chicken Stock
  • 1 ½ cups fresh Basil Ribbons
  • 1 1/2 cups Slivered Green Onions


Step 1

Make the marinade:

Step 2

Mix all ingredients except for the chicken in a large container until incorporated.

Step 3

Lightly pound the chicken to an even thickness.

Step 4

Place the chicken in the marinade and cover.

Step 5

Refrigerate it overnight.

Step 6

Make the pasta:

Step 7

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with

some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in
a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed
plastic container; refrigerate and use within several hours.

Step 8

To Sauce and Serve:

Step 9

For each serving, to order: Season a chicken breast with ½ tsp low sodium seasoning on each side.

Step 10

Brush the chicken with olive oil.

Step 11

Cook it on a hot grill for approximately 4 minutes per side or until cooked through.

Step 12

Remove from the grill and let it rest for 3 minutes, then cut the breast on a bias into ½-inch thick slices.

Step 13

Reheat 1 cup linguine in simmering water.

Step 14

Preheat a dry skillet over medium-high heat.

Step 15

Add ½ cup tomatoes, 2 Tbsp roasted garlic, 1 tsp thyme, and ¼ tsp low-sodium seasoning. Cook until the tomatoes are heated through and have begun to release some juices.

Step 16

Add ½ fl oz balsamic vinegar, toss to coat, and reduce to a glaze.

Step 17

Add 6 fl oz chicken stock and 1 Tbsp basil.

Step 18

Bring just to a boil and remove from the heat. Drain the pasta and toss it in the sauce to coat.

Step 19

Mound the heated pasta in a nest in the center of a bowl.

Step 20

Shingle the chicken around the pasta mound.

Step 21

Pour the sauce over the pasta and chicken and sprinkle with 1 Tbsp green onion slivers.

Recipe Type:
Chef Recommended Cuts
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 568
Calories from Fat 540
% Daily Value*
Total Fat 60g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 144mg
Sodium 337mg
Total Carbohydrate 60g
Dietary Fiber 8g
Sugars 12g
Protein 55g

Vitamin A 20%
Vitamin C 34%
Calcium 9%
Iron 27%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.