Grilled Fennel Chicken

Name: Grilled Fennel Chicken
Yield: Serves 8
Ingredients: ⅔ cup honey; 2 cups soya sauce; ⅔ cup freshly squeezed lemon juice; 8 cloves garlic, sliced; handful of fennel fronds; 2 yellow peppers, cut into 2 cm dice; 4 fennel bulbs, thinly sliced (the cross-section “flower” is so beautiful); ¼ cup sunflower oil; 2 red peppers, cut into 2 cm dice; salt and white pepper; 1 cup extra virgin olive oil; 8 chicken breasts, deboned, skin on

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Remembering my London days of chef’s whites and clogs, I have an image of poussin lined up in baking trays being basted by the simple trinity of soya sauce, lemon and honey. The fennel is so fantastically gloopy and fragrant. You could add fennel seed or a bit of Pernod Liqueur if you were feeling particularly gourmet!

Ingredients

8 chicken breasts, deboned, skin on
salt and white pepper
1 cup extra virgin olive oil

Main course

Method

Place the chicken breasts in a roasting tin or ovenproof dish. Pour ¾ cup of olive oil over the breasts to coat. Season the chicken breasts with salt and pepper and put aside.

Toss the cut peppers with ½ cup