Ingredients:
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.
Link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-with-basil-dressing-recipe/index.html |
Directions:
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. |