To make marinade, dice the fennel and onion, then add remaining ingredients in mixing bowl and stir until combined. Put a small amount of the marinade aside to use later to brush on chicken.
Place chicken in shallow baking pan or casserole dish, and pour marinade over chicken to coat all sides. Cover and marinade for 2 hours. If chicken is not fully submerged in the marinade, then turn chicken over after one hour to ensure that the whole piece gets marinated.
Remove from marinade and allow excess marinade to drip off. Discard leftover marinade.
Preheat BBQ on medium. Place chicken on heated grill for approximately 5-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Use the marinade that was put aside to brush on chicken while grilling.
- Serves: 2
- Prep Time:
- Cook Time:
- 2 boneless, skinless chicken breasts, split
- 1 fennel bulb, small
- 1 white onion, small
- 1 tbsp (15 mL) lemon zest
- 2 tsp (10 mL) rosemary, fresh
- 2 tbsp (30 mL) flat leaf parsley
- 1 tsp (5 mL) thyme, fresh
- 2 tbsp (30 mL) balsamic vinegar, aged
- 1 cup (250 mL) olive oil