Salmoriglio is a versatile sauce, brightly flavoured with plenty of lemon and oregano, both fresh and dried, and sometimes parsley. It hails from southern Italy and is wonderful on grilled fish such as swordfish and blue eye trevalla. It’s also great poured over grilled chicken, lamb and cooked vegetables. Here I use it as both a marinade and a dressing for chicken thighs, which are perfect for a weeknight meal. I suggest leaving the skin on the thighs, but skinless ones will be fine, too. Any leftover sauce will keep in the fridge for about one week.