Fennel And Rosemary-Coated Chicken

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

A distinctive trio of strong flavors—crushed rosemary, fennel seeds, and lemon juice—give these boneless chicken breasts their robust taste. Much to my delight, I’ve discovered that this main course is not very demanding of my time. I place the chicken pieces in the marinade in the morning and forget about them while they marinate all day. Then at serving time I rub dry seasonings on the breasts and quickly grill them.

Ingredients

• 3   tablespoons olive oil
• 3   tablespoons fresh lemon juice
• 3   medium cloves garlic, peeled and smashed
• 3   bay leaves, broken in half
• ¾  teaspoon kosher salt
• ½  teaspoon coarsely ground black pepper
• 6   6- to 7-ounce boneless, skinless chicken breast halves, trimmed of excess fat
• 2   teaspoons dried rosemary leaves, crushed
• 2   teaspoons fennel seeds, crushed
• 1¼ teaspoons coarsely ground black pepper
• 1   teaspoon kosher salt
• Vegetable oil for oiling grill rack
• 6   fresh rosemary sprigs for garnish (optional)
• 6   thick lemon wedges for garnish (optional)

Directions

1. TO MAKE THE MARINADE: Combine oil, lemon juice, garlic, bay leaves, salt, and pepper in a shallow nonreactive pan, and whisk well.
2. Remove the small strip of meat called the fillet from the underside of each breast and save for another use.
3. Add chicken to marinade and cover with plastic wrap.
4. Refrigerate at least 2 hours or overnight, turning several times.
5. TO MAKE THE RUB: Mix together dried rosemary, fennel seeds, pepper, and salt in a small bowl.
6. Remove chicken from marinade and pat dry with paper towels.
7. Rub about ½ teaspoon seasoning on each side of each breast.
8. Oil a grill rack and arrange 4 to 5 inches from heat source.
9. Prepare grill for a hot fire (high temperature).
10. Grill until chicken springs back when touched with your fingers and juices run clear when pierced with a sharp knife, 4 to 5 minutes per side. (Internal temperature should be 170 degrees F.)
11. To serve, arrange chicken on a platter and garnish breasts with rosemary sprigs and lemon wedges, if desired.
12. Squeeze a lemon wedge over each serving before eating.

YIELD: SERVES 6