“The time to relax is when you don’t have time for it.”~~Sydney J. Harris
Just looking at this picture makes my shoulders drop and any tension just melt away. Our friends, Annette and Tom, are building an incredible home on their gorgeous ranch in the Hill Country, and we always look forward to invitations to come out and see their progress! Annette is quite the cook, and Tom a master griller! After a drive around the ranch, we enjoyed a wonderful dinner from one of Giada de Laurentiis’s recipes–Grilled Chicken with Basil Dressing. It was absolutely delicious–loaded with flavor! She served it with marinated grilled veggies & a beautiful green salad. The evening was so relaxing, eating in front of a roaring fire and enjoying some fantastic food & wine! A dip in the hot tub finished off a perfect evening!
Grilled Chicken with Basil Dressing
Giada De Laurentiis
- 2/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, plus 1/4 cup
- 1 1/2 teaspoons fennel seeds, coarsely crushed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 bone-in, skin-on chicken thighs
- 3 bone-in, skin-on chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large garlic clove
- 1 teaspoon grated lemon peel
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.