Ingredients
- 2 medium minced, divided Garlic
- 1/8 teaspoon Salt
- 3 teaspoons, divided Extra-Virgin Olive Oil
- 3/4 teaspoon, divided Freshly Ground Pepper
- 4 skin removed, trimmed (about 3 1/2 pounds) Chicken LegsOrganic and Free range
- 1 Lemon
- 1 large, trimmed, fronds reserved Fennel Bulb
- 1/4 cup coarsely chopped Pimiento-Stuffed Green Olives
- 1 TBSP per chicken ButterGrass fed
Directions
This Italian-inspired grilled chicken recipe is a bright and briny relish made from fennel, lemon and olives. If you like chicken breasts, you can substitute 2 bone-in chicken breasts, cut in half. You can serve this dish with a glass of dry Italian wine.
Recipe Credit: mastercook.com
Steps
1 Done | Preheat grill to medium-high. |
2 Done | 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. |
3 Done | 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 Done | 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 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. |
5 Done | 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 and add the butter on top of the chicken and let it melt. |
