Grilled Chicken with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The chicken stays incredibly juicy while the fennel becomes sweet and caramelized on the grill, and I love that fennel is packed with fiber and antioxidants that support digestion. What really makes this recipe shine is how the garlic, thyme, and white wine create this beautiful sauce that's simple enough for a busy Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 2fennel bulbs(trimmed and halved lengthwise)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfennel seeds(crushed)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 118 mlwhite wine
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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