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Grilled Chicken Legs with Fennel & Olive Relish

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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