16 February, 2008

Greek Marinade

1/2 cup chopped dill
1/4 cup extra-virgin olive oil
1 small onion, thinly sliced
3 garlic cloves, crushed
Six 1-inch strips of lemon zest
Juice of 1 lemon
2 tablespoons ouzo
1 teaspoon fennel seeds, crushed
Salt and freshly ground pepper

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.