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Categories:
extra-virgin olive oil lemon juice fennel seeds salt freshly ground black pepper chicken breasts basil clove garlic lemon zest
Viewed: 8 - Published at: 6 years agoIngredients
- 2/3 cup extra-virgin olive oil
- 3 tablespoons plus 1/4 cup fresh lemon juice
- 1 1/2 teaspoons fennel seeds, coarsely crushed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6 boneless skinless chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large clove garlic
- 1 teaspoon grated lemon zest
Method
- Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable 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.
- Meanwhile, blend the basil, garlic, lemon zest, 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.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat.
- Grill the chicken until just cooked through, about 5 minutes per side.
- Transfer the chicken to plates.
- Drizzle the basil sauce over and serve.
