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Tired of barbequing the same food? This delicious grilled chicken recipe is the perfect way to it switch up. We suggest pairing this recipe with Vin Bon’s Pinot Chardonnay.

Total Time: Marinate: 50 Min.

Cook 16-20 Minutes

Serving: 6


2/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice, plus ¼ cup

1 ½ teaspoons fennel seeds, coarsely crushed

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

3 bone-in, skin on chicken thighs

3 bone-in, skin on chicken breasts

1 cup lightly packed fresh basil leaves

1 large garlic clove

1 teaspoon grated lemon peel


1. Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, ¾ teaspoon of salt and ½ teaspoon of pepper in a re-sealable plastic bag.

2. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 min and up to 1 day, turning the chicken occasionally.

3. Meanwhile, blend the basil, garlic, lemon peel, remaining ¼ lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce to taste, with more salt and pepper, if desired.

4. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

Bon Appétit!

This recipe is courtesy of Giada De Laurentiis, 2009.

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