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Grilled Chicken with Anise


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Rate this recipe 4.7/5 (11 Votes)


  • Rub for the Chicken Breast:
  • 2 lbs. boneless chicken breast
  • 1 head of Anise - quartered
  • 2- 3 tbs. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano
  • For the Anise:
  • 1/4 - 1/2 tsp. salt
  • 1/4 - 1/2 tsp. pepper
  • 1 – 2 tbs. olive oil
  • Grated Romano or Parmesan cheese


Preparation time 5mins
Cooking time 30mins
Adapted from


Step 1

For Chicken Breast:
Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.

For the Anise:
Place the quartered anise in the pan that the chicken was just cooked in.
Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
Grill the anise until a nice golden color is reached on both sides.
Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.

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