Grilled Chicken with Fennel

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, thyme, crushed fennel seeds, salt, and pepper to create the marinade.

   Tip: Prepare this marinade while your grill preheats for better flavor development.

2. 2

   Pat chicken breasts dry and place in a shallow dish. Pour half the marinade over the chicken, turning to coat both sides. Let sit for 15 minutes at room temperature.

   Tip: Don't over-marinate chicken or the acid will make it mushy.

3. 3

   Brush fennel halves on all sides with remaining 2 tablespoons olive oil and season with salt and pepper.

   Tip: Cut fennel lengthwise so the layers stay intact on the grill.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

   Tip: Use a paper towel dipped in oil to quickly coat the grates.

5. 5

   Place chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F, avoiding moving them too much for better char.

   Tip: Let chicken develop a golden crust before flipping once.

6. 6

   Place fennel halves cut-side down on the grill alongside chicken during the last 10 minutes of cooking. Grill until tender and caramelized, about 5 minutes per side.

   Tip: Fennel should be fork-tender with light char marks.

7. 7

   Transfer cooked chicken and fennel to a warm plate. Pour white wine and remaining 1 tablespoon lemon juice into a small saucepan over medium heat, reducing for 2-3 minutes until slightly syrupy.

   Tip: This simple pan sauce captures all the grilled flavors.

8. 8

   Drizzle the lemon-wine reduction over the chicken and fennel, garnish with fresh parsley, and serve immediately.

   Tip: Serve with crusty bread or a light salad for a complete meal.