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Grilled Chicken With Basil Dressing


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  • 2/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice plus
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons fennel seeds coarsely crushed
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 6 boneless skinless chicken breasts
  • 1 cup fresh basil leaves - (lightly packed)
  • 1 large garlic clove
  • 1 teaspoon grated lemon zest


Servings 6


Step 1

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable 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 zest, 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. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.

This recipe yields 6 servings.

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