Friday Night Chillin’ As I’m Grillin’.

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Grilled Chicken With Basil Dressing

Happy TGIF to you or happy whatever day you’re reading this post. It’s meant to give you greetings and to help guide You in feeding your belly! I comb the world backward and forward, every kitchen from Indiana to Istanbul, every chef from Giada De Laurentiis to the Swedish Chef making a meal for Miss Piggy. My quest on finding you great recipes that are quick, tasty, pretty healthy, and easy to make is my calling, it’s my burden, it’s my commission, it’s my passion, it’s time to get on with the recipe before you swipe back on your phone or mouse.

What I love about this recipe is it’s simplicity, were talking a few of your favorite main ingredients like olive oil, lemon juice, basil and garlic, that’s it and thats perfection! You’ll see once you make this dressing you will think, I could use this lovely dressing on many items, like fish or shrimp or even a steak. It’s very trasferable, it’s EJLICIOUS.

And that’s it, I’m out, back soon to unveil to you my friend, a great new recipe that you will love. Thanks so much for reading.

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

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 resealable 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.

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Recipe courtesy of Giada De Laurentiis

 

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3 Comments Add yours

  1. very well served ! the platter looks amazing

    Liked by 1 person

    1. Erik Johnson says:

      Thank you so much, I wished I had leftovers for lunch.

      Liked by 1 person

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