OK, about any recipe from Gladia De Laurentis is fabulous. This chicken IS fabulous. Enough said. I used 2 bone in skin on chicken breasts. I had Favorite Pesto (blog: 4/15/13) on hand so did not make the dressing. I halved the marinade ( meaning I used measurements that were included in the basil dressing) for the 2 large breasts. Below is the original recipe.
Ingredients:
- 2/3 cup extra virgin olive oil
- 3 tablespoons plus 1/4 cup fresh lemon juice
- 1 1/2 teaspoon fennel seeds, coarsely crushed
- 1 1/2 teaspoon salt
- 1 teaspoon ground fresh pepper
- 3 bone in, skins on chicken breasts
- 3 bone in, skin on chicken thighs
- 1 cup lightly packed fresh basil leaves
- 1 large clove garlic
- 1 teaspoon grated lemon zest
Directions:
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the chicken breasts to a heavy duty resealable bag and pour marinade on the chicken. Massage marinade into the chicken. Refrigerate 5-6 hours.
Blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper in blender until smooth. Gradually blend in the 1/3 cup oil. Season with salt and pepper to taste.
Prepare the grill for medium high heat. Grill for about 5 minutes per side. For the bone-in grill about 8-10 minutes per side.
Transfer chicken to platter and drizzle with basil dressing.
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