Lemon-Fennel Chicken Skewers
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Prep Time: 30 minutes
Cook Time: 15 minutes
Whether used ground or whole, the seed of common fennel adds an enticing, licorice-like taste to many savory dishes, such as these grilled chicken skewers. The spice is also used to flavor breads, desserts and liqueurs.
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- 1 Tbs. fennel seeds
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1/4 cup honey
- 1/3 cup olive oil
- 4 tsp. salt
- 3 lb. boneless, skinless chicken breasts or thighs, cut
into 1-inch cubes
- 2 lemons, halved lengthwise and cut into 1/8-inch-thick
- Steamed asparagus for serving
Wine PairingThis pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.
Directions:In a small sauté pan over medium-high heat, toast the fennel seeds, stirring frequently, until fragrant, about 4 minutes. Transfer to a small bowl and let cool for 5 minutes. Using a spice grinder, finely grind the seeds and transfer to a large bowl. Add the lemon zest, lemon juice, honey, olive oil and salt and whisk to combine. Add the chicken, cover, and refrigerate for at least 6 hours or up to overnight.
Thread 1 piece of chicken and 1 folded lemon slice on a wooden skewer, followed by 2 pieces of chicken, 1 folded lemon slice and 1 piece of chicken. Repeat to make the remaining skewers.
Preheat an indoor electric grill to 400°F for 10 minutes according to the manufacturer's instructions. Arrange the skewers on the grill and cook, turning twice to grill-mark all sides, about 8 minutes for breast meat and 10 minutes for thigh meat.
Transfer the skewers to a platter, cover loosely with aluminum foil and let rest for 5 minutes before serving. Serve with steamed asparagus. Serves 6.