Perfect for a 4th of July Cookout.
Grilled Chicken with Basil Dressing
Recipe courtesy Giada De Laurentiis, 2009
6 servings
Served with Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese (recipe at bottom of page)
Ingredients
• 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
Directions
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.
Sally’s Notes: The marinade for this chicken alone makes a great grilled chicken dish so if you only want to do that it’s great. I did like the basil sauce to drizzle over the chicken after it is cooked but I found it very lemony so I added a bit of sugar to mellow it out.
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
Recipe courtesy Bobby Flay
Ingredients•
1/4 cup rice wine vinegar•
1/4 cup chopped fresh basil leaves•
1 teaspoon sugar
Salt and Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla) halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish
Directions
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using. Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature. Sally’s Notes: Loved this salad. If you don’t want to grill corn you can “grill” it stovetop in a cast iron skillet over medium heat and just a touch of oil. I made extra dressing and served the salad on top of some baby spinach and greens. This salad is a nice side dish for the Grilled Chicken with Basil.
