Ingredients Jump to Instructions ↓

  1. 1/20 cup(s) chopped dill 1/4 cup(s) extra-virgin olive oil 1 (small) onion , thinly sliced 3 clove(s) garlic , crushed 6 strip(s) (1-inch) lemon zest Juice of 1 lemon 2 tablespoon(s) ouzo 1 teaspoon(s) fennel seeds , crushed Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours. Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill. Serve With: Cucumber and herb salad. Wine Recommendation: Cherry-scented Greek rose: Gaia Agiorgitiko 14-18h.


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