Basil lemon pepper chicken
Recipe by Courtney Glantz
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 → 45 min
Cook Time → 20 min
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 into a resalable plastic bag.
2. Add the chicken and seal the bag. Massage the marinade into the chicken.
3. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
4. 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.
5. Gradually blend in the remaining 1/3 cup oil.
6. Season the basil sauce, to taste, with more salt and pepper, if needed.
7. Prepare the barbecue for medium heat.
8. Remove chicken from the marinade. Discard the marinade.
9. Grill the chicken until just cooked through, about 10sih minutes per side.
10. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.
main courses February 23, 2016 18:42
Author a-life-from-scratch.com/
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