Ingredients:
2/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice ( from about 4 lemons)
1/4 cup fresh lemon juice ( from about 4 lemons)
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
6 boneless skinless chicken breast halves
1 cup lightly packed fresh basil leaves
1 large garlic cloves
1 teaspoon grated lemon zest
Directions:
In a resealable bag, combine 1/3 cup of the oil, 3 Tbl. of the lemon juice, the fennel seeds, 3/4 teaspoons of the salt, and 1/2 teaspoons of the pepper. Add the chicken and seal the bag.
Massage the marinade into the chicken.
Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally.
Meanwhile, in a blender, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoons salt, and 1/2 teaspoons pepper until smooth. Gradually blend in remaining 1/3 cup of oil.
Season the basil sauce to taste with more salt and pepper, if desired.
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.
Servings: 4-6
Time preparation: 30 min.
Time total: 45 min.