Grilled Chicken Legs with Fennel & Olive Relish

Grilled Chicken Legs with Fennel & Olive Relish

1 Review
From: EatingWell Magazine, July/August 2016

A bright and briny relish made from fennel, lemon and olives is the perfect accompaniment in this Italian-inspired grilled chicken recipe. If you prefer, you can substitute 2 bone-in chicken breasts, cut in half (they're typically large enough to serve 2), or a mix of bone-in chicken pieces. Adjust the cooking time as necessary. Serve with a glass of dry Italian wine.

Ingredients 4 servings

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  • 2 medium garlic, minced, divided
  • ⅛ teaspoon salt
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon ground pepper, divided
  • 4 chicken leg quarters (about 3½ pounds), skin removed, trimmed
  • 1 lemon
  • 1 large fennel bulb, trimmed, fronds reserved
  • ¼ cup coarsely chopped pimiento-stuffed green olives

Preparation

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  • Ready In

  1. Preheat grill to medium-high.
  2. Mash half the garlic with ⅛ teaspoon salt using the side of a chef's knife or a fork to form a paste. Combine the paste in a large bowl with 1 tablespoon extra-virgin olive oil and ½ teaspoon pepper. Add chicken and toss to coat.
  3. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 18 to 22 minutes total.
  4. Meanwhile, zest half the lemon and reserve the zest. Cut the lemon into ½-inch-thick slices. Cut fennel in half lengthwise, then, leaving the core intact, cut lengthwise into ½-inch-thick slices. Toss the lemon and fennel slices in a medium bowl with 1 tablespoon oil and the remaining ¼ teaspoon pepper. Grill, turning once, until tender, about 3 minutes per side for the lemon and 5 minutes per side for the fennel.
  5. Coarsely chop the grilled lemon and fennel and 2 tablespoons of the reserved fennel fronds; combine the lemon, fennel and fronds in a bowl with olives, the remaining minced garlic, the lemon zest and the remaining 1 tablespoon oil. Serve the fennel relish with the chicken.

Nutrition information

  • Serving size: 1 chicken leg & ½ cup relish
  • Per serving: 462 calories; 26 g fat(5 g sat); 4 g fiber; 10 g carbohydrates; 45 g protein; 38 mcg folate; 228 mg cholesterol; 4 g sugars; 0 g added sugars; 1,015 IU vitamin A; 20 mg vitamin C; 79 mg calcium; 3 mg iron; 484 mg sodium; 928 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 2½ fat. 6 lean meat

Reviews 1

December 26, 2016
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By: Lisa Miller
I made this exactly the way it read. It is very tasty and one of our favorites.
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