2/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel
Prep time: 2o min. Cook time: 16 min.
1.) Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, & 1/2 teaspoon of pepper in a resealable plastic bag.
2.) Add the chicken and seal the bag. Message the merinade into the chicken. Refrigerate for at least 30 minutes and up to 1 day ( turning the chicken over occasionally).
3.) Blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, & 1/2 teaspoon pepper in a blender until smooth. Gradually blend the remaining 1/3 cup oil. Season the basil sauce w/ more salt & pepper (opptional)
4.) Prepare the barbeqcue for medium-high heat. Remove chicken from merinade and grill chicken until just cooked through, about 8 minutes per side. Then drizzle basil sauce over chicken.