Wednesday, September 9, 2009

Compromise, its the cornerstone...

ckn, originally uploaded by Kim De.

Italian food is on my brain these days and if it is on my brain, it is on my menu. After last nights pasta, I had planned on a chicken scampi tonight. Bo asked if we could please grill the chicken, so I decided on a compromise. A web search led me to a marinade that had Italian undertones but was supposed to be grilled. Throw in some asparagus and mushrooms, and you you have a meal to please both parties!

Grilled Chicken With Basil Dressing (Adapted from Giada De Laurentiis, 2009)

2/3 cup extra-virgin olive oil
3 tablespoons Fresh Lemon Juice -- plus 1/4 cup
1 1/2 teaspoons Fennel Seeds -- coarsely crushed
1 1/2 teaspoons Salt (*i Used 1/2 Teaspoon)
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 clove Garlic
1 teaspoon grated lemon peel

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 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.

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.

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