Grilled Chicken with Basil Dressing (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 6 |
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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 |
Directions:
1. Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
2. Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
3. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.
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