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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




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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

1 chicken leg & 1/2 cup relish
462 calories; protein 44.7g; carbohydrates 10.2g; dietary fiber 3.7g; sugars 4.3g; fat 26.2g; saturated fat 5.3g; cholesterol 227.8mg; vitamin a iu 1015.4IU; vitamin c 20.3mg; folate 37.8mcg; calcium 79.2mg; iron 2.8mg; magnesium 62.1mg; potassium 927.7mg; sodium 484.1mg; thiamin 0.2mg.

1 1/2 vegetable, 2 1/2 fat. 6 lean meat