Grilled Chicken with Basil Dressing

2/3 cup Extra Virgin Olive Oil
3T plus ¼ cup fresh lemon juice (about 4 lemons)
1 ½ t fennel seeds, coarsely crushed
1 ½ t salt, plus more to taste
1 t 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 t lemon zest

In a re-sealable plastic bag, combine:
1/3 cup of the oil
3T of the lemon juice
1 ½ t fennel seeds
¾ t salt
½ t pepper

Add the chicken and deal the bag. Massage the marinade into the chicken. Refrigerate for a least 30 minutes and up to 24 hours, turning the chicken occasionally.

Meanwhile, in a blender, blend until smooth:
1 c basil leaves
1 clove garlic
1 t lemon zest
¼ c lemon juice
¾ t salt
½ t pepper

Gradually blend in the remaining 1/3 c oil. Season the basil sauce to taster with more salt and pepper, if desired.

Prepare a charcoal or gas grill for medium-high heat or prepare a ridged grill pan over med-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.

6 servings

Anna Jane Jarvis
Anna Jane said this is sooooo good her family can not get enough of it; she has made it several times in the last few weeks.