2/3 cup extra-virgin olive oil
3 tablespoons plus ¼ cup fresh lemon juice (from about 4 lemons)
1 ½ teaspoons fennel seeds, coarsely crushed
1 ½ teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
6 boneless, skinless chicken breast halves
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon zest
In a resealable plastic bag, combine 1/3 cup of the oil, 3 tablespoons of the lemon juice, the fennel seeds, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally.
Meanwhile, in a blender, blend the basil, garlic, lemon zest, remaining ¼ cup lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper 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 a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.
This is a perfect recipe for the start of grill season! The marinade keeps the chicken moist and the lemon and fennel give it a wonderful flavor. You can substitute fresh parsley for the basil.
Recipe from the italian grill.