Sure it looks like booger chicken, but it nummers. Food network has this show called dear food network and they have been doing a lot of grilling episodes. One was for a grilled chicken with a basil dressing by Giada. Theresa wanted to try it so we gave it a shot. We have tried using lemon to marinate before with not much luck. I think the secret to this one was the olive oil in there keeping the lemon juice from overpowering.
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 peelDirections
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.
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.
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.
The flavor of the chicken was nice and the sauce was a bit intense. Just a light drizzle is all you need. We will make this agin, but vary the ingredients a bit. Some skillet fries and bread made for a nice light meal. Had to save room for desert 😉
No tags
