Grilled Chicken with Basil Dressing
Need a gluten free, dairy free, paleolithic, and primal main course? Grilled Chicken with Basil Dressing could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains roughly 31g of protein, 25g of fat, and a total of 362 calories. This recipe from Foodnetwork requires lemon juice, pepper, garlic clove, and skin-on chicken thighs. 35 people found this recipe to be scrumptious and satisfying. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 1 hour and 6 minutes. If you like this recipe, take a look at these similar recipes: Grilled Zucchini with Buttermilk-Basil Dressing, Grilled Iceberg Wedges with Buttermilk-Basil Dressing, and Grilled Romaine Salad with Creamy Avocado Basil Dressing.
Watch how to make this recipe.
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.