Lime-Ginger Glazed Chicken with Fennel Relish
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Time
prep 0:20
total 4:20
Ingredients
| 1/2 cup | lime juice | | 1/3 cup | honey | | 1/4 cup | soy sauce | | 3 cloves | garlic, minced | | 1 tbsp. | fresh grated ginger | | 1 tsp. | grated lime peel | | 1/4 tsp. | crushed red pepper flakes | | 4 | boneless, skinless chicken breast halves | | 2 tbsp. | olive oil | | Salt and fresh ground black pepper to taste |
Fennel Relish
| 1 | sm. fennel bulb (white part only), julienned | | 1 cup | chopped radicchio | | 1/2 cup | chopped green onions | | 1/2 cup | sliced black kalamata olives | | 1/4 cup | olive oil | | 2 tbsp. | wine vinegar | | Salt and fresh ground black pepper to taste | | Lime slices and fennel fronds for garnish |
0 Recipe Reviews
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Instructions
Chicken:
In shallow glass dish or zipperlock plastic bag, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
Remove chicken from marinade, reserving marinade; pat chicken dry. In large skillet, heat oil over medium-high heat (if you'd like to barbecue, preheat charcoal or gas grill for 5-10 minutes). Season chicken with salt and pepper, if desired, and cook about 4 minutes per side or until cooked thoroughly. In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
Fennel Relish:
In a medium bowl, mix together fennel, radicchio, green onions, and olives.
In small bowl, whisk together oil, vinegar and salt and pepper. Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
To serve, arrange chicken and Fennel Relish on platter. Spoon glaze over chicken and garnish with lime slices and fronds of fennel.
Author's Comments
Instead of cooking the chicken on the stovetop, I grilled it on the barbecue and reduced the glaze in a pan on the stove, which is a nice way it to prepare it during bbq weather. I've served the relish separately with grilled fish, which was wonderful. Fresh corn cut from the cob to the relish is a great addition.
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