Categories: Poultry

Ingredients

• Marinade:
• 3 Tbsp. olive oil
• 3 Tbsp. fresh lemon juice
• 3 medium cloves, garlic, peeled and smashed
• 3 bay leaves, broken in half
• 3/4 tsp. Kosher salt
• 1/2 tsp. coarsely ground black pepper
• 6 (6-7 oz) boneless, skinless chicken breast halves, trimmed of excess fat
• Seasoning rub:
• 2 tsps. dried rosemary leaves crushed (I use fresh)
• 2 tsps. fennel seeds, crushed
• 1 1/2 tsps. coarsely ground black pepper
• 1 tsp. kosher salt
• 6 fresh Rosemary sprigs for garnish (optional)
• 6 thick lemon wedges for garnish (optional)

Directions

1. To make the marinade: Combine oil, lemon juice, garlic, bay leaves, salt and pepper in a shallow non-reactive pan and whisk well. Remove the small strip of meat called the fillet fromt he underside of each breast and save for another use. Add chicken to marinade and cover with plastic wrap. Refrigerate at least 2 hours or overnight, turning several times.

2. To make the tub: Mix together rosemary, fennel seeds, pepper and salt in a small bowl. Remove chicken from marinade and pat dry with paper towels. Rub about 1/2 tsp. of seasoning on each side of breasts.

3. Oil a grill rack and arrrange 4-5 inches from heat source. Prep grill for a hot fire. Grill until chicken springs back when touched with your fingers and juices run clear when pierced with a sharp knife, 4-5 minutes per side. Internal temperature should be 170 degrees.

4. To serve arrange chicken on a platter and garnish breasts with rosemary sprigs and lemon wedges, if desired. Squeeze a lemon wedge over each serving before eating.

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