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. Source: EatingWell Magazine, July/August 2016

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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • Mash half the garlic with 1/8 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 1/2 teaspoon pepper. Add chicken and toss to coat.

  • Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 18 to 22 minutes total.

  • Meanwhile, zest half the lemon and reserve the zest. Cut the lemon into 1/2-inch-thick slices. Cut fennel in half lengthwise, then, leaving the core intact, cut lengthwise into 1/2-inch-thick slices. Toss the lemon and fennel slices in a medium bowl with 1 tablespoon oil and the remaining 1/4 teaspoon pepper. Grill, turning once, until tender, about 3 minutes per side for the lemon and 5 minutes per side for the fennel.

  • 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 Facts

462 calories; 26.2 g total fat; 5.3 g saturated fat; 228 mg cholesterol; 484 mg sodium. 928 mg potassium; 10.2 g carbohydrates; 3.7 g fiber; 4 g sugar; 44.7 g protein; 1015 IU vitamin a iu; 20 mg vitamin c; 38 mcg folate; 79 mg calcium; 3 mg iron; 62 mg magnesium;

Reviews (1)

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2 Ratings
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Rating: 5 stars
12/26/2016
I made this exactly the way it read. It is very tasty and one of our favorites. Read More