Grilled Fennel Chicken

Preparation info
  • Serves


    • Difficulty


Appears in

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!


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


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